Caramalised Onion, brie and pancetta toasted sandwich
- 2 onions
- 1 tbsp. olive oil
- 1 tbsp. soft brown sugar
- 2 tbsp. red wine vinegar
- 190g brie
- 110g pancetta
- 6 slices of sliced white bloomer
- Finely slice the onions
- Cook in a little olive oil until slightly caramelised. This should take 5-7 minutes
- Add the sugar and continue to cook until the onions until they are very brown and caramelised. This should take another 10 minutes. Try not to continually stir, allow the onions to catch on the pan in order to caramelise.
- Add the vinegar and stir
- Thinly slice the brie
- Fry the pancetta in its own fat
- When the pancetta is almost crispy take it out of the pan and place in a warm oven
- Pan fry the slices of white bloomer in the fat from the pancetta until each side is golden and crispy. You can add a little butter too.
- Assemble the sandwiches by spreading some of the caramelised onions on the first slice of bread, topping with a few slices of brie and pancetta, then top with another slice of bloomer, add another spreading of onions, a few more slices of brie and pancetta then top with the third slice of bloomer.
- Repeat for the second sandwich
- Place both sandwiches in the pancetta pan on a low heat and toast again until all the brie begins to melt – or you could put the sandwiches in a hot oven for 3 or 4 minutes.