Let yourself be tempted by this hearty toast sandwich with finely sliced neck meat in BBQ sauce!
Here, succulent meat meets the sweet and smoky flavors of the BBQ sauce, offering your palate a feast of flavors. The whole thing is rounded off with tender onions and juicy pointed cabbage – a true umami bomb.
And the best part? Everything is cooked on a plancha, giving the sandwich an irresistible crust. Cooked in clarified butter and finished with crispy bacon, every bite is a true experience. Quick to prepare and irresistible in taste – this sandwich is perfect for barbecues, family gatherings, or simply when you're really hungry!
Preperation 20 minutes
Cooking 45 minutes
Servings 2
Ingredients
Required tools
Plancha
/
Cast iron pan
or
Frying pan
Steps
1
Lightly grease your plancha with rapeseed or sunflower oil. Then preheat it. I use my gas grill for this. Be sure to check the maximum temperature of your plancha. Not all grills can tolerate the maximum heat of a grill.
If you don't have a plancha, you can also use a cast iron pan or a roasting pan.
2
I bought a whole piece of prok neck meat (approx. 500g) and cut a few thin slices from it. The gram measurement is approximate. It should be enough to easily fit on a slice of toast.
Then rub it with the BBQ rub and a teaspoon of salt and set it aside at room temperature.
Cut the onions and pointed cabbage into fine strips and place them in a small bowl
Onion (1 Pieces)Pointed cabbage (100 Grams)
4
Mix sugar, 1 teaspoon of salt, and smoked paprika together in a bowl and set aside.
Salt (2 Teaspons)Sugar (1 Teaspons)Smoked paprika powder (2 Teaspons)
5
Now place the neck meat on the plancha and begin to sear it. If you have bacon, you can also sear it.
Pork neck meat (250 Grams)
6
Once the meat is slightly browned, add the onion and pointed cabbage mixture to the plancha and season it with the sugar, salt, and smoked paprika mixture, stirring well.
Now grill the vegetables and meat at the same time.
Once the neck meat is well seared on all sides and the onions are nice and tender, you can transfer them to the nonstick side. If you don't have enough space on the plancha or roasting pan, place the meat and vegetables in separate bowls and keep them warm, for example, in the oven.
8
Once you've made room on the plancha, fry the toast on both sides. You want them to be a little crispy so the juicy onions don't soak through the toast too quickly.
Then place the toast on the plates for serving.
Slices of toast (4 Pieces)
9
Before we assemble the sandwich in the next step, we place the neck meat back on the hot plancha and briefly sear it with the hoisin sauce. Once the hoisin sauce has caramelized, you can return the meat to the warm zone.
