The Heartstopper Club

Name: The Heartstopper Club
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 1 serving
Ingredients: 3 slices sourdough French bread; Sriracha sauce; 1 cup cooked pulled pork, still warm; 1 egg; 1 slice Cheddar; 5 jalapeno slices; Aioli or your favorite sandwich spread; 3 slices cooked thick-cut bacon, still warm; 3 flaps red leaf lettuce; 2 slices juicy red tomato; A sprinkling chopped fresh basil and oregano; 1 sweet petite pickle

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Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 1 serving

Level: Easy
Total: 20 min

Prep: 15 min
Cook: 5 min

Yield: 1 serving

Ingredients

3 slices sourdough French bread

Sriracha sauce

1 cup cooked pulled pork, still warm

1 egg

1 slice Cheddar

5 jalapeno slices

Aioli or your favorite sandwich spread

3 slices cooked thick-cut bacon, still warm

3 flaps red leaf lettuce

2 slices juicy red tomato

A sprinkling chopped fresh basil and oregano

1 sweet petite pickle

Directions

Special equipment:

This sandwich can be made using a grill, griddle or frying pan.

Toast the bread so that the middle is soft and the outside is crunchy-a little on the crunchy side is preferable as the bread will be supporting a lot of weight.
Squirt the Sriracha sauce to taste on one slice of toasted bread. Top with the pulled pork.
Fry an egg up, leaving it a little runny. Place the egg on the sandwich.
Using the heat from the fried egg, place the slice of cheese on the egg and melt to your desired consistency. Press the slices of jalapeno into the melting cheese.
Spread the second slice of toasted bread with aioli and add it to the sandwich.
Cut the bacon to size and assemble atop the aioli. Add the red leaf lettuce, tomato, basil and oregano. Top with the final slice of toasted bread. Serve with the pickle.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.