Recently I was watching an episode of Anthony Bourdain‘s No Reservations: Chicago. At the Silver Palm Restaurant he was eating a sandwich called The Three Little Pigs and it completely peaked my foodie interest.
It looked sinful, fattening and delicious! Oh, and it was big enough to choke a horse… I had to try it.
Smoked ham, a breaded pork cutlet, 2 strips of bacon, 2 fried eggs, covered in Gruyère and encased in a Brioche bun. Truly a heart attack waiting to happen. I mean, you’d blow your calorie allowance for an entire week by eating this mammoth fare.
So last night I made my own version of this mouth-watering goody. I cooked everything on the grill (grill-griddle for eggs and bacon) because it’s too hot inside. I took some chef’s liberties by substituting along the way – though I think it would have tasted even better using the original recipe.
2 boneless pork chops, butterflied
1 egg for dipping
4 – 6 slices of smoked ham – I used applewood smoked ham
4 slices of Gruyère – I used Manchego
4 slices of bacon
2 brioche rolls – I used 2 hard rolls
salt & pepper to taste
Butterfly chops and sprinkle with salt and pepper . Dip in egg and coat with panko – grill, bake, broil or pan-fry pork until cooked through.
Assemble sandwich on roll: pork cutlet, ham, eggs & cheese and bacon.
I have to say that this was a great sandwich but I couldn’t finish it all. I could feel my pressure going up from all the salty piggy, but once in a while won’t hurt.
This is definitely a must-try sandwich. My version is smaller than the original. Let me know what you think.
© 2011 J. H-M and CultureChoc2010.