Campo Grande Ibérico Katsu Sandwich with Cloud23 Hot Mayo & Pickled Ve

Campo Grande Ibérico Katsu Sandwich with Cloud23 Hot Mayo & Pickled Ve

www.c23.com

This isn’t your average sandwich. It’s bold, crave-worthy, and layered with flavor from start to finish. Crispy-fried Campo Grande Ibérico loin roast takes center stage, wrapped in a golden...

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Cooking tools:

  • Meat tenderizer
  • Kitchen torch
  • Pastry brush
  • Deep-fry thermometer
  • Grater
  • Chef's knife
  • Cutting board
  • Skillet
  • Saucepan
  • Mixing bowl
  • Whisk
  • Dish
  • Spoon
  • Measuring spoon
  • Paper towel
  • Oven
  • Stove
  • Refrigerator

Ingredients

  • 1 Pack of Campo Grande Loin Roast (approx. 18.5 oz)
  • All-purpose flour: 6 tablespoons
  • Eggs: 2 large, beaten
  • Panko breadcrumbs: 2 cup
  • Olive oil: enough for shallow frying
  • Cloud23 Sweet Jalapeño Hot Sauce: 3 tablespoons
  • Mayonnaise: 3 tablespoons
  • Cloud23 Hot Habanero Hot Sauce: 1 tablespoon
  • Fresh dill (chopped): 1/2 tablespoon
  • Thinly sliced pickles: 1/2 cup
  • Red onion (julienned): 1/2 cup
  • White vinegar: 1/2 cup
  • Water: 1/2 cup
  • Salt: 1 teaspoon
  • Mustard seeds: 1/2 teaspoon
  • Coriander seeds: 1/4 teaspoon
  • Black peppercorns: 1/4 teaspoon
  • Bay leaf: 1 small
  • Baguette: 3 rolls
  • Manchego cheese (grated): 1 cup total (1/3 cup per sandwich)

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