Roti John

Ingredients · 2 servings

• 1Baguette, split lengthwise
• 2Egg, beaten
• 120 gMinced meat
• 60 gOnion, finely diced
• 40 gChili sauce
• 3 gSalt
• 1 gBlack pepper, ground
• 15 gButter
• 20 gMayonnaise

Equipment

stovetop, mixing bowl, knife, cutting board, measuring spoon, skillet, spatula, bread knife, fork, spoon, serving plate

Instructions

1. 1
   Prepare station

   Gather all ingredients with a bowl, knife, cutting board, measuring spoon, skillet, spatula, and bread knife before heating the pan. · 5 min

   What to look for: Ingredients are measured and tools are within reach

2. 2
   Cook meat

   Melt 5 g butter in a skillet over medium heat, add onion and minced meat, season with salt and black pepper, and cook until browned. · 6 min

   When it is done: Minced meat reaches 71°C / 160°F with no pink patches

3. 3
   Mix eggs

   Beat eggs with the warm minced meat mixture in a bowl until the meat is evenly suspended and the eggs look lightly foamy. · 2 min

   What to look for: Egg mixture is loose and evenly speckled with meat

4. 4
   Coat bread

   Press the cut sides of the baguette into the egg and meat mixture, spooning extra mixture over the surface so every gap is covered. · 3 min

   What to look for: Cut side of the bread is fully coated with egg and meat

5. 5
   Griddle bread

   Melt remaining butter in the skillet, place baguette cut side down, and cook until the egg layer sets and turns deep golden. · 6 min

   What to look for: Egg crust is golden and attached to the bread

6. 6
   Add sauces

   Spread mayonnaise and chili sauce over the hot egg crust, then close the baguette so the filling sits inside the crisp bread. · 2 min

   What to look for: Sauces look glossy across the egg crust

7. 7
   Serve hot

   Cut the Roti John into 2 portions and serve hot while the bread is crisp and the egg coated filling is still juicy. · 1 min

   What to look for: Sandwich is portioned and steaming lightly