- Servings:
- 1 sandwich
- Yield:
- 25 servings
Ingredients
- 48 eachKing’s Hawaiian Original Round Bread, 1” thick center slices
- 3 cLiquid butter or margarine
- 48 eachSlices Havarti cheese
- 48 eachSlices fontina cheese
- 9 lbBrisket burnt ends, ¾"-1” pieces
- 1 ½ cSriracha
- 6 tspBBQ Rub (subrecipe)
- ½ cChives, sliced ⅛” thin
- 5 ¼ qtSmoked Tomato-Basil Bisque (subrecipe)
- 6 tspParmesan cheese, grated
- 168 eachKing’s Hawaiian Croutons (subrecipe)
- 72 eachBasil leaf tops
Build It!
Prepare each sandwich to order as follows:
Brush 1 side each of 2 slices King’s Hawaiian Original Round Bread with 1 tablespoon liquid butter or margarine and place on a 275°F griddle to toast.
Line 1 slice of bread with 2 slices Havarti cheese, and line the other with 2 slices fontina cheese. Top one half of the sandwich with 6 ounces burnt ends.
Drizzle burnt ends with 1 tablespoon sriracha, 1⁄4 teaspoon BBQ Rub, and 1 teaspoon chives. Continue to cook for up to 8 minutes until bread is golden and cheese is melted.
Use a spatula to flip the cheese-only piece of bread on top of the burnt-ends piece of bread and press slightly together. Continue to cook 1 more minute.
Remove from griddle, cut in half on the bias, and place on serving plate.
Ladle 7 ounces of Smoked Tomato-Basil Bisque into a cup and top with 1⁄4 teaspoon Parmesan, 7 King’s Hawaiian Croutons, and basil leaf tops. Serve alongside sandwich for dipping.
BBQ Rub
- Servings:
- ¼ teaspoon
- Yield:
- Approx. 10 tablespoons
Ingredients
- 4 ¼ tbspDark chili powder
- 7 tspLight brown sugar
- 2 tspKosher salt
- 1 ½ tspCayenne pepper
- 1 ½ tspGarlic powder
- 1 ½ tspCumin
- 1 ½ tspRed pepper flakes
- 1 ½ tspOnion powder
- ¾ tspDry oregano
Make It!
- Place all ingredients in a mixing bowl and whisk to combine.
- Store at room temperature.
Smoked Tomato-Basil Bisque
- Servings:
- 7 fl. Oz.
- Yield:
- 24 servings
Ingredients
- 3 ½ ozUnsalted butter, cut into 1” cubes
- 5 tbspRed onions, skin and stem removed, 1⁄3” diced
- 1 ¾ cAP flour
- 5 tbspBasil, chiffonade
- 2 ½ tspOregano, fresh chopped
- 12 c74/40 Tomato filets, canned
- 3 ½ cHeavy cream
- 3 ½ cWater
- 5 tbspRed wine vinegar
- 5 tbspKosher salt
- 3 ½ tbspCourse black pepper
Make It!
- Prepare smoked tomatoes. Place tomato filets into a large pan and place in a smoker for 20 minutes. Alternatively, infuse with smoke flavor using a smoker gun.
- Place butter and onions in a pan, heating until butter melts and onions are cooked and translucent.
- Add flour, basil, and oregano and cook for 4 minutes into a dry and sandy roux.
- Add smoked tomatoes, heavy cream, water, vinegar, salt, and pepper and bring to a boil while stirring.
- Turn heat down to a simmer and cook for 10 more minutes.
- Remove from heat and cool over ice. Once cold, blend with an immersion blender until smooth and creamy.
- Reheat and hold hot for service.
King’s Hawaiian Croutons
- Servings:
- 7 each
- Yield:
- 24 servings
Ingredients
- 3 cKing’s Hawaiian Original Round Bread, 1” thick cubes, end pieces
- 4 ½ ozUnsalted butter, 1” cubed
- 3 tbspOlive oil
- 6 tspGarlic, chopped
- ⅓ tspKosher salt
- ⅓ tspCoarse black pepper
- 2 ½ tspParsley, chopped fine, minimal stems
Make It!
- Place cubed bread on a sheet tray and spread evenly. Bake at 300°F in a convection oven with high fan for 8 to 10 minutes until crisp and golden.
- Meanwhile, bring butter, oil, and garlic to a slight boil for 1 minute.
- When croutons are toasted, transfer them to a mixing bowl and slowly pour the butter mixture over the bread while tossing to coat.
- Immediately add salt, pepper, and parsley and continue to toss to combine.
- Store at room temperature in a covered container.
