INGREDIENTS
- – 1 beef vacuum.
- – Sal.
- – Butter.
- – Mustard.
- – Sandwich breads.
- Brine:
- – 3/4 cloves of garlic.
- – 50 g of high-quality salt.
- – Black peppercorns 1 tbsp.
- – Candy paprika.
- – Floor chili.
- – Romero.
- – Parsley
- – Contemporary thyme a sprig.
- – A bay leaf.
- – Heat water.
- Creole sauce :
- – Inexperienced, pink and yellow bell peppers ½ every.
- – Pink onion 1 unit.
- – Inexperienced onion 1 unit.
- – Oil.
- – Vinegar.
- Grilled bell peppers:
- – 1 bell pepper of every colour, minimize in half.
- – Egg.
- – Salt and olive oil.
- – Mozarella and oregano.
- – Chimichurri.
Vacuum sandwich with brine, a spectacular chimichurri and mega scrumptious grilled bell peppers activate the parri and revel in it at house!
PROCEDURE:
1. For the brine: Boil the water and add the elements. Boil a couple of minutes.
2. Put the vacuum on the grill. Marinade throughout cooking with brine.
3. For the Creole sauce, minimize every thing as small as doable, add the oil, vinegar and seasoning and let it relaxation within the fridge for a minimum of 2 hours.
4. For the bell peppers, minimize them in half and roast them the other way up for a couple of minutes, flip them over and fill them with somewhat mozzarella and the egg.
