Watch Le Bon Funk's Keirin Buck make a fried baloney sandwich — recipe included
Sammie at home
True enough, they don't make sandwiches like these often enough in Singapore. But if you ever had the pleasure of visiting the elusive hideout that is Le Bon Funk, you would have been well acquainted with the enigmatic resto-bar's menu — specifically a beef tongue special that patrons consistently return for.
If you are looking to break out of your sammie comfort zone at home, chef-owner of Le Bon Funk, Keirin Buck has just the right fix. A decadent stack where he uses his restaurant's housemade mortadella slab and milk buns (alternative stockists are listed below), spruced up with bursts of heat from Calabrian peppers.
Recipe for Keirin's fried mortadella sandwich
Here's what you need:
1 Milk Bun
1 tbspn Butter
100g (thick cut) Mortadella (available at Huber's Butchery)
1 Kraft Singles Sliced Cheese
4 pcs Heinz Pickles
1 tspn Heinz Yellow Mustard
2-3 pcs Pickled Calabrian Pepper (available at Classic Fine Foods)
How to make it:
1. In a pan, toast the the milk bun with a generous amount of butter. While in another pan, fry your mortadella on both sides until golden, alongside the Calabrian peppers to get the chili oil soaked in.
2. Once the bun is lightly browned on the inside, turn it over and continue toasting the outside.
3. Place a layer of cheese on the bottom bun followed by the fried mortadella, dill pickles, Calabrian peppers, and finally the mustard.
4. Place the remaining half of the bun on top and enjoy.
Creative Producer: Vanessa Caitlin
Videography: David Bay
Sound: Hazirah Rahim