Anolon Academy

Cheese and Bacon Bread with Chilli Eggs

By Chef Monty Koludrovic


For the Sandwich:

  • 50g butter
  • 50g Flour
  • salt and pepper
  • 350ml milk
  • 100g ground Parmesan 
  • 1 loaf Rye Sourdough
  • 12 slices, Skara belly bacon
  • 150g Cheddar, sliced
  • 150g Fontina, sliced
  • 5Tbsp Mayonaise
  • 1 tsp yuzu koshu or hot mustard

For the eggs:

  • 4 free range hen eggs
  • 60ml olive oil
  • Salt and pepper
  • 50ml chilli sauce
  • Squeeze of lemon juice
  • 12 large leaf rocket leaves


For the sandwich
Combine the butter and flour in a pan and cook until fragrant but no colour. Season and whisk in the milk over a low flame until a creamy, smooth glossy sauce evolves. Remove from the heat. Finish by whisking in 50g of the ground parmesan and allow to cool to room temperature.

Preheat your oven to 200°c.

Slice the bread into 1cm thick slices and lay out on your board. 

Season the mayonnaise with the yuzu koshu or mustard.

On one slice spread a layer of mayonnaise, on the other spread the cheese sauce. Top with cheeses and match the bread up and close. Press down firmly to secure.

Lay the bacon out on a board and trim to bread size. Lay bacon rashes over the bread carefully lining up to form a layer of bacon. 

Heat your Anolon non-stick skillet over a med-high flame.

Lay sandwich into pan, bacon side down and press firmly. You can use a weight to weigh down the sandwich for 2-3 minutes, then remove weight and check the bacon has fused and cooked into the bread. Once the bacon is crispy, flip the sandwich and transfer the pan in to your oven. Cook for 3 minutes or until golden, crisp and gooey in the middle.

Transfer to your serving plates to rest.

For the eggs
Add a splash of olive oil back to the same pan and crack your fresh, free range eggs into the pan. Season with salt and pepper and spoon over some of the hot oil to seal the top. 

Cook for 1 minute so as to keep the yolk a bit gooey but cooking the whites.

Top the sandwich with the egg and drizzle with chilli sauce, a squeeze of lemon and a few rocket leaves.


Serves 4