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The fool's sandwich
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The Fool's sandwich with Brugse Zot Glace

Dreaming away to the generous Breugelian meals. That's possible with The Fool's sandwich a sandwich with smoked Breydelham lacquered in a syrup based on Brugse zot double and a fresh salad based on fennel. On top of that a delicious Brugse Zot Tripel and your lunch can't be broken anymore!
Course lunch, sandwich, Snack
Cuisine Belgian, Flemish
Keyword bbqzot, beer, beer syrup, brown beer, Brugse zot, Coldsmoked, glazed, Grilled, Ham sandwich, kamado, kamado recipes, skillet
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 4 people
Author BBQ Bastard

Ingredients

  • 4 sandwiches
  • 2 cuts of +-0.5 cm Breydel ham

For the beer glaze

  • 300 ml Brugse Zot double
  • 75 gr sugar
  • 1 knob of butter unsalted

For the fennel salad

  • 1 fennel
  • 1 sour apple
  • 1 handful of raisins
  • 1 El cider vinegar
  • 1 El Brugse Zot blonde and the rest for the chef
  • 1/2 juice of lime
  • 1/2 tl mustard
  • 1 tsp walnut oil
  • pepper and salt to taste.

Instructions

Fennel salad

  • Add the blond beer, cider vinegar, mustard, walnut oil and the juice of the lime to a mixing bowl. Mix it all to a light mass. Taste and season with salt and pepper.
  • Cut the fennel and apple into fine strips and stir in the dressing. Finish with the raisins and keep in the fridge until just before serving.

Smoked Ham

  • Prepare your BBQ for an indirect session at low temperature (90-130°C) and add a cube of smokewood between the coals.
  • Once the smoke becomes thin and bluish, add the pieces of Breydelham to the indirect zone and smoke at low temperature for +-1 hour. In the meantime you can make the beer glaze
  • Mix the butter, sugar and the Brugse Zot double in a saucepan or skillet and bring gently to the boil. Let the sauce thicken until you get a syrup texture.
  • Increase the temperature in your BBQ and continue working over direct heat. Place the skillet on the fire with the beer syrup and place the smoked Breydel ham in it. Caramelize each side for +-2 minutes and then grill briefly so that the sauce sticks nicely.

Finishing

  • Cut the bun into 2 parts and brush with sunflower oil. Grill the rolls briefly over the direct heat until they get a nice crispy crust.
  • Place a piece of fennel salad on top of the sandwich with some slices of the lacquered Breydelham on top.

Serve with a Brugse Zot Tripel. Enjoy your meal!