Romantik Blog
Club-Sandwich with rabbit back
A very special club sandwich: the favorite recipe for a delicious Easter brunch from the Romantik® Hotel Spielweg in Münstertal with aromatic rabbit saddle. Prepare it yourself at home now.
Ingredients
- 4 strands of rabbit back
- 4 eggs
- 2 romaine lettuce hearts
- 8 slices of bacon
- 2 tomatoes
- 1/2 cucumber
- 20 g butter
- Clarified butter
Cocktail sauce
- 2 tablespoons tomato ketchup
- 2 tablespoons Mayonnaise
- 1 teaspoon mustard
- 1 teaspoon meerrettich
- 1 teaspoon wine brandy
Brioche (Recipe for a loaf tin)
- 230g fluor
- 80ml milk
- 1/2 cube fresh yeast
- 5 g salt
- 5 g sugar
- 1 egg yolk
- 1 egg
- 40 g butter (room warm)
- some melted butter for spreading
Instructions
-
1.
Brioche
Gently heat the milk and sugar in a pan and dissolve the yeast in it. Place the flour, salt, butter and eggs in a mixing bowl. Add the milk and knead for 5 minutes.
Leave the brioche dough to rise in a warm place for 20-30 minutes.
Knead the risen brioche dough briefly, roll into a log and place in a rectangular, greased cake tin. Leave to rise again for 30 minutes.
Heat a little butter in a pan and brush the dough with it. Bake at 160°C for approx. 35 minutes. -
2.
Cocktail sauce
For the cocktail sauce, mix all the ingredients together and season with salt, pepper and a pinch of sugar. -
3.
Meat, eggs and vegetables
Season the meat with salt and pepper and fry briefly on both sides in a pan with a little sunflower oil, remove and leave to rest in a warm place. Fry the bacon in the pan until crispy, remove and drain on a kitchen towel.
Wash and slice the cucumber and tomatoes.
Pluck the leaves from the lettuce heart, wash and spin dry.
Fry the eggs in a pan on both sides
Cut the brioche into slices.
Heat a frying pan over a medium heat, add clarified butter to the pan and fry the brioche on both sides until golden brown.
Remove the brioche from the pan and spread all the slices on a board.
Fry the saddle of rabbit in a hot pan with a little butter, remove and slice. -
4.
Assembling the sandwich
Spread 3 slices of brioche with a little cocktail sauce.
Top the bottom slice with salt, cucumber and sliced saddle of rabbit. Place another slice of brioche on top and top with tomato, crispy bacon, egg and lettuce.
For the lid, place the brioche with the coated side facing down.
Secure with a skewer to make it easier to cut through the sandwich. -
5.
Tipp:
You can also use poulard meat, chicken or venison fillet.
We use brioche here, but you can also use toast. The basic brioche recipe can be used for so many recipes, e.g. for pate, as French toast or simply with butter and jam.
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