Hungover Croissant

Hungover Croissant

I had to have one of these sandwiches with cheese, which takes the biscuit! So many good flavours in here.

Ingredients:

Serves 1
4-5 cornichons
1 large croissant, sliced in half
2 tbsp fried shallots
10g grated Grana Padano
30g grated mature cheddar cheese

Confit potatoes:
300g potatoes, peeled + sliced lengthways into 1cm slices
handful fresh sage
1 tsp dried rosemary
2 chunky garlic cloves, sliced
enough olive oil to cover
salt + pepper

Chilli onion jam (300g):
6 white onions, thinly sliced
220g medium chillis, deseeded
6 garlic cloves, diced
150g caster sugar

Add all the ingredients together into a large saucepan for the chilli jam. Set on a high heat + when bubbling, bring down to a simmer. Stir every so often over 40 mins or until everything has caramelised and turned dark in colour. Store sealed in the fridge.

Set oven to 100C degrees fan and grab a 9inch baking tray. Add the potatoes slices flat into the tray in one layer. Throw in herbs, garlic, season generously + mix. Pour over enough olive oil to just cover the potatoes + place into the middle of the oven for 1hr.

Add a couple of spoons of the chilli jam on to the the sandwich base, top with a few confit potatoes, both cheese, cornichons, crispy shallots + black pepper. Naughty but so good!