Preparation

Preheat your oven to 180°C (350°F).

In a bowl, mix together the grated cheese, butter, garlic, parsley, a pinch of salt, and pepper. Set aside.

Using a sharp knife, diagonally cut the bread loaf into thick slices, but make sure not to cut all the way through, so the loaf remains intact.

Using a spoon or your fingers, fill the bread slices with the prepared cheese mixture. Make sure the cheese is evenly distributed throughout the bread.

Wrap the bread loaf in aluminum foil, making sure it’s tightly sealed, and place it in the preheated oven. Bake for 20 to 25 minutes or until the cheese is melted and the bread is golden brown.

Remove the bread from the oven and let it cool for a few minutes before serving.

Preparation

• Preheat the oven to 160C/320F.
• Trim the ends off the eggplant, then cut into quarters lengthwise to make 4 long pieces.
• Lay each quarter flat on the cutting board and cut into thin slices about 1/4 cm. Repeat until the eggplant is completely cut.
• Place parchment paper on 2 baking sheets and place the eggplant slices on them.
• Prepare the marinade by combining all the remaining ingredients in a bowl. Generously brush the eggplant slices on each side.
• Put in the oven for 20-25 minutes. Check them after 10 minutes and turn them over.
• Remove from the oven and let cool for a few minutes.

The sandwich is ready to be assembled!

Preparation

To prepare the aioli sauce, whisk together all ingredients and chill for 1-2 hours before using.

Cut the Simply Baguette into 3 pieces.

Using one piece, cut the baguette in half. Butter and grill until lightly toasted.

Layer sandwich ingredients starting with the heel of the bread:

• Garlic aioli
• Bacon
• Pulled roasted chicken
• Sliced brie
• Caramelized onions
• Rocket greens

Preparation

Place pork belly in the freezer for 30 minutes to firm up. Slice into 1/8 inch thin, 3 – 4 inches long slices.

In a bowl, combine soy sauce, gochujang, gochugaru, wine, corn syrup, sugar, ginger, garlic, green onions, sesame oil, sesame seeds and black pepper. Add pork belly slices and rub marinade into meat. Cover and refrigerate for 1 hr or overnight.

Prepare the salad mix: place all salad ingredients but the cilantro leaves in a bowl and toss to combine. Set aside.

Bake sourdough baguettines in preheated 410 F oven for 6 minutes. Set aside to cool.

Increase oven temperature to 450 F. Place a piece of foil on a rimmed baking tray. Rub a thin layer of oil on the foil. Arrange pork slices on the tray. Bake for 15-20 minutes until the pork belly is slightly caramelized. Alternately, you can cook over an outside grill for 6-8 minutes per side.

Evenly spread the mayonnaise across the breads. Arrange the pork slices on the breads. Top with salad mixture and final the cilantro. Serve.

CHEF’S TIP

• Choose lean pork tenderloin or chicken for a lower fat option.
• Add fresh mint and basil leaves along with the cilantro.
• Sprinkle with a little fish sauce for an umami boost.
• Replace the meat with firm tofu for a vegetarian option.

Preparation

Bechamel Sauce

• In a saucepan melt butter over medium heat, stir in the flour and cook for approximately 1 minute.
• Slowly whisk in the milk. Bring to a boil while whisking constantly.
• Add salt and pepper. Once the mixture has come to a boil, reduce the heat to medium and continue to cook until the sauce thickens, about 5-7 minutes.
• Once the sauce has sufficiently thickened, remove from the heat, and add in ¼ cup of grated OKA cheese. Stir until completely melted. Set aside.

Sandwich Assembly

• Heat a skillet on medium low. Butter 4 slices of the Au Pain Dore Croissant Loaf and add to skillet.
• Spread a generous dollop of the OKA Bechamel sauce on each slice.
• Top with 3 slices of ham on each.
• Using half of the grated OKA cheese, top the ham.
• Close the sandwiches with another slice of the Croissant Loaf and butter the tops.
• Grill the sandwiches until golden brown on both sides.
• Once all 4 sandwiches are perfectly golden brown, place them on a parchment lined baking sheet, spread another generous dollop of the OKA Bechamel on top, and top with the remaining grated OKA cheese.
• Broil for 1-2 minutes or until the bubbly and golden. Set aside.
• Wipe out the skillet used to grill the sandwiches, melt the remaining butter and fry eggs sunny side up.
• Place one egg on top of each sandwich and serve immediately.

Preparation

• Using 2 tablespoons of the butter, butter one side of all 4 pieces of the Croissant Loaf.
• Place 2 pieces of the buttered Croissant Loaf in a skillet that has been heated on medium. Layer 3 pieces of the OKA cheese on each slice of Croissant Loaf. Top with the remaining slices of Croissant Loaf, buttered side up.
• Grill the sandwiches until they are golden and toasty, flip and repeat for the top side.
• Once the sandwiches are perfectly golden and toasty, remove from the skillet, place on a wire cooling rack, and allow to cool.
• Once cooled, use a serrated knife to cut each sandwich into 9 cubed pieces.
• Melt the remaining butter in a skillet set on low. Place the grilled cheese cubes into the skillet, taking care to grill the cut side of the cubes.
• Using tongs, turn the cubes to lightly grill all 4 sides of the cubes.
• Serve immediately as an indulgent topping for soup or even salad. OKA grilled cheese croutons would pair perfectly with a roasted cauliflower soup or a creamy tomato bisque.