This is a great recipe for breakfast or brunch! Created by Frederic Delaire, executive chef at Loews Hotel in Miami Beach, it's a play on a traditional Cuban media noche sandwich and a French croque madame. Delicious, savory and comforting, this meal is a fantastic way to elevate anyclassic grilled cheese.
- 1 loaf brioche, cut into eight 1-inch-thick slices
- 1/2 cup mayonnaise
- 1 cup yellow mustard
- 1/4 pound Gruyere cheese, thinly sliced
- 1/4 pound roasted ham, thinly sliced
- 1/4 pound roasted pork, thinly sliced
- 1 stick (8 tablespoons) butter, melted
- 4 eggs
- Micro greens or dried saffron threads, for garnish
1. Mix the mayo and mustard together and spread it on each slice.
2. Take 4 slices of brioche and add to each slice a layer of Gruyere cheese, roasted ham and roasted pork.
3. Add one more slice of Gruyere cheese and top with another slice of brioche.
4. Set a sauté pan over medium heat and add enough of the melted butter to coat or use a panini press and brush the butter on both sides of the press.
5. Place the sandwich in the pan or on the press and cook the sandwich gently without over-pressing. Flip once the brioche is golden brown (unless using a panini press).
6. Once the cheese is melted and the brioche is golden brown on both sides, place the sandwich on a plate. Trim the edges to make the sandwich circular if you like.
7. Cook the eggs sunny side up and place one on top of each sandwich.
8. Garnish with micro greens or dried pepper threads if desired.