I was lucky enough to be a finalist for a contest which consisted in creating a dejwich. I got messages asking what was my sandwich exactly and decided to share my recipe.

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Ingredients

For the sandwich

• Halloumi cheese
• 3 asparagus
• 1 egg
• 1/4 cup of mapple syrup
• 1 bagel
• sprouts
• 3 pieces of italian bacon (pancetta)
• pieces of pineapple (1-2 slices)
• mild hot sauce from kipik

For the potatoes

• 6 mini potatoes
• 1 shallot
• couple pieces of rosemary
• salt to taste
• canola oil to fry

Instructions

Dejwich:

1. Put the pancetta between 2 parchemin sheets and cook for about 12 minutes at 350°F.
2. Prepare asparagus (wash and cut stem), add a pinch of salt, pepper and drizzle olive oil on top and cook them on broil for a couple of minutes. Make sure to turn a couple of times so they cook evenly.
3. For the egg, I decided to do it sunny side up with a little touch of maple sirup, but you can prepare the egg to your desire. Place a little bit of butter and mapple syrup in you pan, crack the egg on top and when fully cooked, add a pinch of salt and pepper.
4. Grill a couple of pieces of Halloumi cheese on the barbecue (or on a pan at high heat).
5. Cut pineapple into small pieces and add a couple of tablespoons of the mild hot sauce.
6. Toast the bagel and add all elements to your sandwich

Potatoes:

1. Cut the potatoes into small pieces.
2. Add oil in a pot so there is 3/4 inch in the bottom of the pan.
3. Add potatoes
4. When potatoes are almost ready (starting to be golden), add the shallots to the oil. After a couple of minutes, put the potatoes and shallot onto a paper towel and dry.
5. Add salt and rosemary as garnish.

Happy cooking!!