Hot and Brown
- 1 cup julienne red peppers
- 1/2 cup julienne red onions
- 1/2 teaspoon white pepper
- 1 tablespoon brown sugar
- 1 cup bechamel
- 6 ounces Brie
- 2 tablespoons butter
- 4 slices Texas toast
- Oil, for frying
- 1 cup all purpose flour
- 1 teaspoon freshly ground black pepper
- 8 slices braised pork belly or bacon, sliced 3 inches long and 1/8-inch thick
- 1 cup egg wash, equal parts eggs and milk, whipped
- 2 cups chicken stock
- 1 1/2 pounds sliced turkey breast
- 1 teaspoon paprika
- 1 tablespoon freshly chopped parsley
To create the jam, in a saucepan over medium-high heat, add the red peppers, onions, 1 teaspoon salt and the white pepper. Cook for 30 minutes, stirring occasionally throughout. Next, add the sugar and reduce the heat to low. Cook, stirring, for 10 more minutes. Then remove from the heat and set aside.
In another saucepan over low heat, warm the bechamel for 5 minutes. Then add the Brie to warm and melt, 2 to 3 minutes. Once melted, remove from the heat and keep warm.
For the bread of the sandwich, heat a skillet or pan. When hot, add the butter and Texas toast, and cook until browned on each side, 2 minutes per side. Once browned, remove from the heat and set aside.
To prepare the pork, preheat the oil to 350 degrees F in the deep fryer. Mix the flour with 1 teaspoon salt and the black pepper. Dredge the pork in the flour, then dip into the egg wash, then dredge in the flour again. Tap off any excess flour, then drop the pork into the fryer and cook until golden brown, 2 minutes. Once cooked, remove from the fryer and drain on paper towels to remove excess oil.
Preheat the broiler.
In a sauce pan over medium heat, warm the chicken stock, then add the turkey and warm for 2 minutes. Remove and drain excess liquid. Stack some turkey on the toasted bread, then add two pieces cooked pork, 1 tablespoon jam, and finish with 2 tablespoons bechamel. After building the sandwich, place under the broiler until golden brown, 2 minutes. Remove from the oven. Garnish with the paprika and parsley, then serve.
Recipe courtesy of Robert Irvine's Eat, Robert Irvine's Nosh