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TiNDLE, EGG & CHEESE SANDWICH

TiNDLE, EGG & CHEESE
BREAKFAST SANDWICH

WITH SoCal GRIBICHE

BY CHEF ROCCO DISPIRITO

MAKES SIX SANDWICHES

INGREDIENTS

TiNDLE:

  • 6 TiNDLE patties, 11/2 oz. each

DRY DREDGE:

  • 2 cups potato starch

BREADING:

  • 3 cups panko bread crumbs

EGG:

  • 4 tablespoon Just Eggs
  • 1 tablespoon vegan cheddar, shredded

“EGG” WASH:

  • 3 cups Just Egg
  • 1 cup water

SoCal GRIBICHE:

  • 1 cup vegan mayo
  • 1/2 cup chipotle peppers in adobo sauce
  • 2 tablespoons fresh lemon Juice
  • 1 tablespoon finely diced cornichon
  • 2 teaspoons capers, finely diced
  • 1 teaspoon flat parsley, chopped
  • 6 each slider buns

Mix all ingredients and season with salt to taste.

GARNISH:

  • Mixed Greens
  • Tomatoes, thinly sliced

METHOD

  1. Form thin round patty from TiNDLE and season
    both sides with salt. Coat the patty in potato starch, egg wash and then panko bread crumbs.
  2. Deep fry breaded patty at 325˚degrees until golden brown, season with salt and set aside.
  3. In a separate frying pan cook four tablespoons of Just Egg and form into a square. Place on top of patty.
  4. Place one tablespoon vegan cheese in hot frying pan and heat to melt. Once melted place on top of egg.
  5. To finish assembling, toast slider bun, put sauce on top of bun, followed by lettuce and tomato. Place patty, egg and cheese on bottom bun and close sandwich. Hold in place with flag skewer.
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