Recipe: Delicious Pan Fried Gruyere and Pancetta Brioche Sandwich

Pan Fried Gruyere and Pancetta Brioche Sandwich. Heat a frying pan over a high heat. Fry the Pancetta on a dry warm pan (no oil), until crisp. Once you've made the homemade bechamel, this sandwich is quickly assembled, pan fried, and baked!

Top it off with another brioche slice. Cook in a large nonstick pan. Any white bread will do, but use brioche if you can find some. You can have Pan Fried Gruyere and Pancetta Brioche Sandwich using 8 ingredients and 6 steps. Here is how you cook it.

Ingredients of Pan Fried Gruyere and Pancetta Brioche Sandwich

1. Prepare 6 slice of Sliced Pancetta.
2. It's 2 tbsp of Maple syrup.
3. You need 1 loaf of Brioche.
4. Prepare 2 of Free range eggs.
5. It's 1 tbsp of Sugar.
6. It's 150 ml of Full fat milk.
7. It's 3 slice of Gruyere cheese.
8. It's 1 of large knob of butter.

The filling is a thin spread of Dijon mustard topped with honey smoked ham and Gruyère cheese. Each side of the sandwich is dipped in an egg and milk batter,then pan fried in a skillet. I prefer finishing my Monte Cristo off in the oven to get all of the cheese evenly melted. Heat a knob of butter in a large, non-stick frying pan over a medium-high heat.

Pan Fried Gruyere and Pancetta Brioche Sandwich instructions

1. Fry the Pancetta on a dry warm pan (no oil), until crisp..
2. When the Pancetta is cooked, add 2 tablespoons of maple syrup to the pan..
3. Mix the 2 eggs, milk and sugar together in a bowl..
4. Cut the Brioche loaf into thin slices. Make the sandwiches by adding the Gruyere cheese and the cooked Pancetta..
5. In a medium heat pan, melt the butter. While melting, dip the sandwich into the egg mixture so it's covered..
6. Finally, fry the sandwich until the Brioche is nice and toasted, and the cheese melted..

Once the butter is melted, fry the brioche slices for two minutes on each side until golden-brown and crisp. This indulgent Monte Cristo Sandwich Recipe layers ham, turkey, and Swiss cheese with custard-soaked brioche. Pan-fried until golden and served with powdered sugar and jelly for dipping, this is the ultimate in sweet-savory brunch comfort food. Brioche à tête (or parisienne) is a brioche baked into a fluted round tin with a ball of dough placed on top to form the 'head', the tête. Great for brunch with a strong coffee.