Xmas Breakfast Baloney Sandwich recipe, by ACME’s Mitch Orr

Originally published by Two Thousand in 2014
Illustration by Kat Sum

ACME is probably our favourite new restaurant that opened this year, so we were stoked when head chef Mitch Orr made us an extra festive version of one the greatest (and most photographed) dishes on his menu, the baloney sandwich.

Mitch told us that this is a breakfast sandwich, but we think it’s perfect for eating at any point on Christmas Day. In fact, we plan to eat one at breakfast, one at brunch, one on the way to Christmas lunch before serving a platter of them during lunch, then – well, you get the idea. These are monumentally good and we’re going to eat a shitload of them. Thanks Father Mitchmas!

Mitch Orr’s Xmas Breakfast Baloney Sandwich

For the glazed mortadella:

50g per person mortadella
wholes cloves to stud
100g brown sugar
80ml maple syrup
80ml honey
1 tablespoon Dijon mustard
60ml whiskey

Mix the honey, maple syrup, sugar, mustard and whiskey together.

Stud the mortadella with the whole cloves as you would a leg of ham.

In a pan over medium heat fry the mortadella in a small amount of butter, add the honey mix and lower the heat. Keep spooning the glaze over the mortadella until it’s reduced and sticky. Remove the mortadella from the pan and portion.

For the Potato Bread:

6g dry yeast
55g sugar
185g milk
1 whole egg
1 egg yolk
6g salt
120g potato puree
500g bread flour
75g butter

Bring all ingredients out to room temp.

Heat the milk and potato puree in a pot until it reaches blood temperature. Whisk a little to break up the potato puree.

Place the sugar and yeast in a large kitchen aid bowl. Add the milk and potato. Whisk lightly and leave until the yeast activates and the mix becomes “spongy”.

Whisk in the eggs.

Add all the flour and salt to the kitchen aid bowl.

Using the fold/knead sitting work the dough until the sides of the bowl become “clean” (you may need to remove the dough and need it by hand if the kitchen aid becomes over worked).

Add the butter and repeat the same process (again, you may need to work the dough by hand).

Keep kneading the dough until it is smooth and shiny, about 10-15 minutes. The dough should feel like someone shoulder. Allow the dough to rest for 10 mins covered.

Portion the dough into 30g pieces. Roll into balls, keep your hands lubricated with olive oil. This prevents the dough drying out.

Place the balls onto a baking tray lined with baking paper. Allow the dough to prove. When pressed the dough should spring back about 25% of the way.

Bake at 175 for 15 minutes (we do this in a fan forced combi oven, it may take longer in a home oven). The buns should be soft, fluffy and golden.

For the Tomato Ketchup:

1 clove garlic
1 bayleaf
pinch of coriander seeds
cinnamon quill
85ml malt vinegar
40g brown sugar
500g tinned san marzano tomatoes
Tabasco sauce to taste
Salt to taste

Put everything except salt and Tabasco in a heavy based pot and bring up to boil. 
Turn heat right down and let the sauce reduce for a few hours, stir occasionally.

Remove the cinnamon quill and bay leaf. Blend the sauce until smooth. 
Check the consistency and reduce more if needed.

Once reduced to a nice thick consistency season the ketchup with Tabasco and salt.

To serve:

Fry one egg per person. Keep the yolk runny. Trim the edges of the eggs so they will fit inside the potato bread.

Tear open the potato bread, lather with ketchup, stuff with glazed mortadella, add the fried egg, squirt more ketchup, close bun. Shove in face.

Serve with eggnog and a side of candy canes.

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