MIGNON SANDWICH

Versão em Português

Versión en Español

And in this sandwich mood, we present the mignon sandwich. Made with homemade roll so tender, succulent meat, egg and salad. It doesn't need any side dish but goes perfect with cold orange juice.

350g flour

5g instant yeast

7g sugar

4g salt

7g egg white

190ml tepid water

10g butter

Filling for 1 sandwich

1 hard roll

1 tbsp butter

1 fillet steak

2 slices tomato

1 egg

Salt

Pepper

1 small green leaf (lettuce, arugula, cabbage)

Directions

Mix together in a bowl the flour, yeast, sugar and salt. Add egg white and water and beat with the hook for 7 minutes. Add butter and beat for more 10 minutes. Cover with a plastic and let it proof in room temperature for 1h-1h30 until double in bulk.

Beat again for 10 minutes with the hook, adding a little more flour to make a soft dough. Grease your hands with oil and make 10 balls with the dough. Place them in a lined pan with paperboard (or something like that, to not burn the rolls base) and waxed paper and let proof for more 1 hour.

Preheat the oven to 446˚F and bake the rolls for 20-30 minutes until is golden brown. Let cool on a rack and store in an air tight container.

Filling

Half the roll.

Melt the butter in a frying pan and fry the halves rolls. Set aside.

If necessary, add a little more butter and fry the steak just until the red color disappears. Reserve.

Break the egg in the pan, wait the egg white solidify and break the yolk, put salt and pepper. Do not leave the yolk become completely solid.

Make the sandwich with a half roll, egg, meat, tomato, green leaf and the other half bread. Serve hot.

Yield: 10 rolls.

Hard rolls' original recipe from here.