Recipe: brunch sandwich with a twist
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Forego your boring breakfast routine of stale cereal and over-crisped toast for this indulgent brunch sandwich with a twist.
Rich dark chocolate, tangy Stilton cheese, and honey-cured bacon meld together to make a bizarrely mouthwatering breakfast sandwich – an earthy fusion of unconventional flavours from the creative genius (and namesake) behind Paul A Young Fine Chocolates.
- If you can’t get Venezuelan 72% dark chocolate, then substitute with any good quality dark chocolate.
- Try an alternative blue cheese to Stilton.
- Don’t overcook the chocolate as it will seize.
- Paul suggests adding chocolate to a host of other savoury dishes such as chilli or stew – the possibilities are endless.
If you just can’t wrap your head around the concept of chocolate in a savoury dish, check out www.rachelkhoo.com for lots of sweet chocolatey inspiration.
Recipe by Paul A Young | Photo by Anders Schonnemann.
Chocolate brunch sandwich
(No Ratings Yet)
Loading...Preheat the grill/broiler until very hot.
Lightly toast the bread on both sides, then spread with butter.
Grate the chocolate on top of the bread and return to the grill briefly to melt. Remove from the oven.
Immediately put the bacon under the grill and cook until the edges are crisp and caramelised.
Place the bacon on top of the chocolate and finish with a generous crumbling of Stilton.
Lay the remaining buttered slice of bread on top and press firmly. Cut diagonally and enjoy.
Preheat the grill/broiler until very hot.
Lightly toast the bread on both sides, then spread with butter.
Grate the chocolate on top of the bread and return to the grill briefly to melt. Remove from the oven.
Immediately put the bacon under the grill and cook until the edges are crisp and caramelised.
Place the bacon on top of the chocolate and finish with a generous crumbling of Stilton.
Lay the remaining buttered slice of bread on top and press firmly. Cut diagonally and enjoy.
Forego your boring breakfast routine of stale cereal and over-crisped toast for this indulgent brunch sandwich with a twist.
Rich dark chocolate, tangy Stilton cheese, and honey-cured bacon meld together to make a bizarrely mouthwatering breakfast sandwich – an earthy fusion of unconventional flavours from the creative genius (and namesake) behind Paul A Young Fine Chocolates.
- If you can’t get Venezuelan 72% dark chocolate, then substitute with any good quality dark chocolate.
- Try an alternative blue cheese to Stilton.
- Don’t overcook the chocolate as it will seize.
- Paul suggests adding chocolate to a host of other savoury dishes such as chilli or stew – the possibilities are endless.
If you just can’t wrap your head around the concept of chocolate in a savoury dish, check out www.rachelkhoo.com for lots of sweet chocolatey inspiration.
Recipe by Paul A Young | Photo by Anders Schonnemann.
Chocolate brunch sandwich
Preheat the grill/broiler until very hot.
Lightly toast the bread on both sides, then spread with butter.
Grate the chocolate on top of the bread and return to the grill briefly to melt. Remove from the oven.
Immediately put the bacon under the grill and cook until the edges are crisp and caramelised.
Place the bacon on top of the chocolate and finish with a generous crumbling of Stilton.
Lay the remaining buttered slice of bread on top and press firmly. Cut diagonally and enjoy.
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The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...
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Loading ...The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...
READ MORE BY Khoollect teamYou decide
Loading ...The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...
READ MORE BY Khoollect teamYou decide
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