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.

Preparation

• Pre-heat your oven to 350°F.
• Place the cherry tomatoes in a bowl and toss with olive oil, salt, and pepper.
• Then place them on a baking sheet that has been lined with parchment paper. Place the baking tray in the oven for approx. 25-30 minutes. The cherry tomatoes should have reduced in size and begun to caramelize.
• While the tomatoes are roasting in the oven, spread some butter on both slices of croissant loaf, on both sides.
• Place a skillet on medium heat and grill the slices of croissant loaf on both sides until golden and toasty all around. Once the bread has been grilled, place on a wire cooling rack until the tomatoes are finished roasting.
• Once the tomatoes are done, place 3 slices of the OKA cheese on each piece of bread. Top with the roasted tomatoes. You can leave the skins on the tomatoes or remove them once out of the oven.
• Place the topped slices of croissant loaf on a baking sheet lined with parchment paper and place into the oven to thoroughly melt the OKA cheese.
• Top with the fresh basil and a few grains of coarse salt and pepper. Serve warm while the cheese is melty

Preparation

CARAMELIZED ONIONS

• Peel onions, cut in half and slice into ¼” thick slices. Separate the layers into pieces in a bowl.
• Place olive oil into a skillet and heat to medium high.
• Once the skillet is hot, add in the sliced onions. Continuously stir the onions until they soften, become translucent and have a slight but even brown color. Add salt and pepper.
• Turn the heat down to low, spread out the onions in the skillet into a single layer.
• Leave the onions in this single layer to allow them to slowly and gently cook down and caramelize. Then stir the onions every 3-5 minutes to ensure that they caramelize evenly and thoroughly. If you find the onions are sticking slightly, add a tablespoon of water to deglaze.
• Once the onions have fully caramelized, they will have a deep golden-brown color. As well they will have reduced in volume significantly. Once the onions are done, taste and season as desired.

SANDWICH ASSEMBLY

• For maximum flavor and texture, we advise to double grill the Croissant Loaf pieces.
• Begin by buttering one side of all 6 pieces of the Croissant Loaf.
• Place all 6 pieces in a skillet that has been heated on medium. You may need to do this in 2 batches.
• Once the bread is golden and toasted, remove the bread from the skillet.
• Butter the untoasted side of 3 pieces of the bread. Place back in the skillet on low heat, buttered side down, toasted side up.
• Begin building the sandwich on the toasted side:
  • Place 3 slices of OKA cheese on each slice of bread
  • Divide the caramelized onions between the 3 sandwiches and spread evenly across the cheese.
  • Place 3 more slices of OKA cheese on top of the onion.
  • Butter the untoasted side of the remaining bread. Place on top of the sandwich, buttered side up, toasted side in.
• Continue grilling the sandwiches until they are golden and toasty, flip and repeat for the top side.
• Serve warm and melty with a side of beef jus for dipping.

Preparation

• Peel the sweet potato and cut into half inch cubes. Place in a pot and cover with cold water to about one inch above the potatoes. Place on medium high heat and boil until the potatoes are fork tender.
• While the potatoes are boiling make the cheese crisp by taking approximately 20 gr of the shredded cheese and spreading it out on a parchment lined baking sheet. Be sure to spread out evenly. Bake at 350°F until the cheese is completely melted and has formed little bubbles. Set aside to cool.
• Whip the ½ cup of cream until it forms soft peaks. Lightly season with salt and pepper to taste. Take one sprig of rosemary and bend it in several areas to release its natural oils. Add the whole sprig to the cream and mix lightly scent it. Refrigerate until ready to use.
• Grill or toast the croissant loaf slices then spread some butter on each slice. Set aside.
• Once the potatoes are fork tender, drain the water and add the cream and remaining butter. Mash together slightly and then add the remaining 60gr shredded OKA Maple Cheese. Continue to mash until everything is well incorporated. Add salt and pepper to taste.
• While still warm, spoon the sweet potato mash onto each piece of toast.
• Remove the sprig of rosemary from the chilled cream and top the potatoes with a dollop of the rosemary scented whipped cream.
• Finnish by garnishing with the cheese crisp, sweet potato crisps and sprig of rosemary.