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A classic sandwich gets the gourmet brunch treatment with a panko crust and wine-infused mustard in this recipe from chef Alain Allegretti.



For the Sandwich

For the Violet Mustard



How would you rate this recipe?
  • Kamen899
    3 JAN, 2013
    Outstanding method,flavor and presentation of a classic ! I made eight of these tasty little sandwiches for my New Years Day Brunch prepped the night before up to the frying step. I finished them 30 minutes before service and kept them warm in a 200 degree oven until my guests came to the table.Slicing a pullman loaf has it's challenges,but a good knife and a little skill made this dish extra special.Don't forget to serve it with the Violet Mustard as it really adds a lovely touch to the dish!
  • bkpeschell
    19 OCT, 2011
    This was an amazing sandwich! It's too great to even be called a sandwich. On the time consuming side, but could be broken down and made ahead. The bread was the hardest part for me. Slicing it rolling it up. My bread didn't have the right texture and it split some as I was rolling it, but the panko helped cover up the imperfections and it fried beautifully. Made a very nice presentation. Everyone loved it! This would be a great appetizer for a party if you leave off the egg.
  • bkpeschell
    14 OCT, 2011
    Would you please include pictures when posting the recipes for printing? It does help to see what they will or should look like. Thank you!

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