Buy all ingredients right below the recipe
INGREDIENTS
- 4 slices Le GourMate sous vide pork neck
- 4 pcs ciabatta or hamburger bun
- 2-3 stalks spring onion
- 100 g arugula
- 200 g cherry tomatoes
- 175 g cream cheese
- 1 small bunch chives
- 50 ml extra virgin olive oil
- 2 tablespoons white wine vinegar
IF YOU'D PREPARE IT DIFFERENTLY
- Sous vide chicken breast
- Vegetables
- Salad
PREPARATION
- 1For the cream cheese, chop the chives and mix them with the cheese. Season with pepper, and salt if needed.
- 2Cut the ciabatta in half and toast it in a pan or on a grill.
- 3Place the sous vide pork neck, still in its pouch, into warm water for 15 minutes.
- 4Then, open the pouch, drain the liquid, and set it aside.
- 5Brush the meat with a little olive oil and grill it in a grill pan or on a grill for a few minutes until browned. If cooking in a pan, you can add a spoonful of its juices at the end for a nice shine.
- 6Halve the cherry tomatoes, season with salt and pepper, marinate with a tablespoon of olive oil and white wine vinegar, and add the spring onion. Once the meat is cooked, add the arugula to the cherry tomatoes, spread the ciabatta with cream cheese, add the salad and the meat. Serve this way.
Tip
This sandwich can also be made with sous vide chicken breast, sous vide pork belly, any salad, or even grilled vegetables.
Pataky Péter
Péter enjoys exploring the world's thousand-flavored playground alongside classic Hungarian dishes.
Currently, he utilizes his knowledge as a chef, restaurant consultant, in cooking shows, and as a co-owner of a sous vide meat processing plant. Taste his delicacies!