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Recipe: brunch sandwich with a twist

breakfast
dessert
snacks
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Preparation Time5 MINUTES

Cooking Time15 MINUTES

Resting Time0 MINUTES

Serves2-3

LevelEasy


ingredients

4 slices of thick hand-cut, crusty white bread

2 tbsp soft salted butter for spreading

50g (half a small bar) Venezuelan 72% dark chocolate

 6 rashers honey-cured bacon

75g (¾ cup) very ripe Stilton

1

Preheat the grill/broiler until very hot.

2

Lightly toast the bread on both sides, then spread with butter.

3

Grate the chocolate on top of the bread and return to the grill briefly to melt. Remove from the oven.

4

Immediately put the bacon under the grill and cook until the edges are crisp and caramelised.

5

Place the bacon on top of the chocolate and finish with a generous crumbling of Stilton.

6

Lay the remaining buttered slice of bread on top and press firmly. Cut diagonally and enjoy.

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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.

Tips:
  • 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.

Want more about chocolate? Read about Paul A Young and how he got started in the chocolate business. You can also get the lowdown on all the chocolatey delights he produces at his London emporium, or  read his tips on using chocolate at home.

Recipe by Paul A Young | Photo by Anders Schonnemann.

Chocolate brunch sandwich

Preparation Time5 MINUTES

Cooking Time15 MINUTES

Resting Time0 MINUTES

Serves2-3

LevelEasy


ingredients

4 slices of thick hand-cut, crusty white bread

2 tbsp soft salted butter for spreading

50g (half a small bar) Venezuelan 72% dark chocolate

 6 rashers honey-cured bacon

75g (¾ cup) very ripe Stilton

1

Preheat the grill/broiler until very hot.

2

Lightly toast the bread on both sides, then spread with butter.

3

Grate the chocolate on top of the bread and return to the grill briefly to melt. Remove from the oven.

4

Immediately put the bacon under the grill and cook until the edges are crisp and caramelised.

5

Place the bacon on top of the chocolate and finish with a generous crumbling of Stilton.

6

Lay the remaining buttered slice of bread on top and press firmly. Cut diagonally and enjoy.

SHOW MORE
SHOW LESS

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.

Tips:
  • 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.

Want more about chocolate? Read about Paul A Young and how he got started in the chocolate business. You can also get the lowdown on all the chocolatey delights he produces at his London emporium, or  read his tips on using chocolate at home.

Recipe by Paul A Young | Photo by Anders Schonnemann.

Chocolate brunch sandwich

1

Preheat the grill/broiler until very hot.

2

Lightly toast the bread on both sides, then spread with butter.

3

Grate the chocolate on top of the bread and return to the grill briefly to melt. Remove from the oven.

4

Immediately put the bacon under the grill and cook until the edges are crisp and caramelised.

5

Place the bacon on top of the chocolate and finish with a generous crumbling of Stilton.

6

Lay the remaining buttered slice of bread on top and press firmly. Cut diagonally and enjoy.

SHOW MORE
SHOW LESS
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WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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Profile photo of Khoollect team
WRITTEN BY:
Khoollect team

The Khoollect team is small but perfectly formed. We're a diverse and interesting bunch, located in ...

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