Ingredients
- 4 Slices of streaky bacon, rind removed
- A handful of baby spinach leaves
- 1 Large tomato, sliced
- 50g gruyere cheese, grated
- 50g Swiss cheese grated
- 1 Tbls parmesan, finely grated
- 4 Slices of tiger loaf bread (see notes)
- 2 Tbls teriyaki marinade
- ONION SAUCE-
- 1 Sweet onion, grated
- 1/4 Cup water
- 1/4 Cup sugar
- 3 Tbls rice wine vinegar
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1 tsp cornflour mixed with 1 Tbls water (slurry)
- GOCHUJANG MAYONNAISE-
- 1/4 Cup mayonnaise
- 1/2 tsp gochujang paste
- 1/4 - 1/2 tsp cayenne pepper (to taste)
- GOCHUJANG BUTTER-
- 80g Butter, room temperature
- 1/2 tsp gochujang
- TO SERVE-
- Cracked Pepper (see notes)
Method
- Preheat the oven to 180c. Place the strips of bacon on a lined baking tray and baste with 1 tablespoon of the teriyaki marinade. Place in the oven and cook for 4-5 minutes. Turn the slices over, baste with the remaining 1 tablespoon of teriyaki marinade and return to the oven for a further 4-5 minutes or until cooked through and sticky. Remove from the oven.
- Whilst the bacon is cooking add the water, sugar, onion powder, garlic powder, salt and rice wine vinegar to a small pot and bring to the boil. Simmer for 3 minutes. Add the grated onion and mix well. Add the cornflour slurry and stir until it just starts to thicken (1 - 2 minutes). Remove from heat and set aside to cool slightly.
- As the onion sauce is simmering, preheat a grill pan or fry pan to high heat. Mix the gochujang paste with the butter and spread on 1 side of each slice of bread. Sprinkle the parmesan cheese evenly over the buttered slices and place buttered side down in the pan. Sear until golden brown with some slight charring. Remove from pan.
- Place the bread slices charred side down on a lined baking tray, mix the grated gruyere and swiss together and spread evenly over 2 of the slices. Place the tray in the oven for 2-3 minutes until the cheese is just melted and the other 2 slices are lightly toasted. Remove from the oven.
- Mix together the mayonnaise, gochujang paste and cayenne pepper.
- Place the cheesy bread slices on 2 plates. Spread 2 teaspoons of onion sauce over each slice. Place 2 strips of bacon on each slice followed by 2 -3 slices of tomato. Crack some black pepper over the tomato, spread over some baby spinach leaves and drizzle over the gochujang mayo. Top with the other slices of bread (charred side up). Cut your sandwich in halves and dig in.
- NOTES-
- Tiger loaf is perfect for this dish but any crusty, fluffy white bread will work well, try to avoid sourdough as its a bit too heavy.
- The bacon and cheeses are very high in salt so I have only added cracked pepper to this recipe. I do like to crack a little salt on my tomatoes to bring out the flavour but that is a personal preference. Try the sandwich first, you can always add some salt later if needed.
Product used in recipe
- OBENTO - OBENTO SAUCE - TERIYAKI MARINADE
