The SO moelleux Brioche BUN The Torbellino

Recipe for 10 sandwiches


Product used
60g Brioche bun

  1. Ingredients

    • 75g mustard seeds
    • 75g mild mustard
    • 20g cider vinegar
    • 2.2g fennel seeds
    • 15g chopped tarragon
    • 1.2g ground coriander seeds
    • 0.7g ground cinnamon
    • 0.7g ground cloves
    • 0.5g ground black pepper
    • 0.2g chopped bay leaf
    • 200g white vinegar
    • 150g water
    • 125g sugar
    • 14.5g salt
    • 6.5g garlic powder
    • 25g dill
    • 5 sweet onions
    • 1.5kg "Roma" tomatoes
    • 10g salt
    • 25g sugar
    • 3g pepper
    • 100ml olive oil
    • 2 cloves of garlic
    • 1 sprig of thyme
    • 10 Iberian pork steaks
    • 100g Manchego shavings
    • 2 Iceberg lettuces
    • 5 Green Zebra tomatoes


    1. To prepare the flavoured mustard, blanch the mustard seeds, mix them with the other ingredients and chill.
    2. For the onion pickle, put the white vinegar, water, salt, sugar, garlic powder and dill in a saucepan and bring to the boil. Peel and cut the onions into thick slices, pour the hot pickle on top and chill. Just before serving, caramelise the onion slices on the Plancha.
    3. To prepare the semi-roasted tomatoes, cut the tomatoes into slices, place them on a baking sheet with greaseproof paper, season with salt, pepper and sugar, add the olive oil, garlic and thyme and roast in the oven for 2 hours at 90°C.
  2. Procedure

    1. Cut the hot bun in half, fill it with the flavoured mustard, the semi-roasted tomatoes, the onion pickle, the Iberian pork steak, a bit of flavoured mustard, the slices of fresh tomato, the Iceberg lettuce and finally the Manchego shavings. Close and serve immediately.