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Breakfast Tradie Sandwich
Makes 4, scale as needed.
Ingredients
| Amount | Measure | Name |
|---|---|---|
| 8 | each | Helga's Traditional White Bread (Slices) |
| 1 | each | Gold'n Canola Oil Spray |
| 8 | each | Rasher of Bacon |
| 4 | each | Sausages |
| 4 | each | Hash Browns (Gluten Free) |
| 4 | each | Eggs |
| 30 | mL | Tomato Sauce (Gluten Free) |
Method
Chef Karyn has showcased her big breakfast tradie sandwich as both a traditional and gluten free offering. She has also shared some gluten free tips along the way.
Step 1:
Spray the grill with Gold’n Canola Oil Spray. Cook the sausages and bacon. Once the meat products are cooked three-quarters of the way, fry the eggs.
Step 2:
Fry the hash browns in a deep fryer.
QUICK TIP: If you are going to display this on your menu as a meal which can also be made gluten free, it is important you use a fryer that is dedicated to gluten free products and hasn’t had any contact with wheat products.
Step 3:
Building your big breakfast tradie sandwich: Spread the tomato sauce over both slices of Helga’s Traditional White Bread. Then, add a sliced sausage on the bottom, followed by two slices of bacon and the hash brown. Finish the build with a sunny-side egg and place the lid gently on top.
Building the gluten free big breakfast tradie sandwich:
Follow the same steps above using the Helga’s Gluten Free Traditional White Bread and you’re ready to serve. When you are using the gluten free bread make sure you wipe down the benches thoroughly and use separate utensils to avoid cross contamination.
Chef Karyn’s Kitchen Tip: All ingredients and condiments are actually gluten free and I use these on both offerings. It makes the process to provide a gluten free offering much easier and minimise cross contamination in the kitchen.
Stacking a sandwich with sausage, bacon, hashbrown and egg
Message from chef Karyn Gilfillan
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