This sandwich was inspired by the Midnight Torta, a popular late-night sandwich from the Kogi Truck in LA. Around 50,000 people follow the Korean BBQ tweets and show up all over LA for a chance at some food from the Kogi Truck. I have yet to experience the Kogi Truck so when I came across a recipe, I knew I would have to give it a try. And try it that day – there was no waiting with this recipe.
There were a few problems I had with this recipe however, the main one being that it calls for pork belly. I’ve searched high and low for this pork delicacy but have yet to have any luck finding it. I even asked a local farmer if he had any, but alas, once again I was denied. “I just can’t keep up with the bacon,” he replied to my plea. Screw the bacon slices, I want a whole big slab of it! I’ve been looking for pork belly ever since a dinner in Denver but I’m not so sure that I’ll ever be able to find it. (If you know how to track some down, please fill me in!)
Originally, I was going to sub the pork belly with some bacon, which seems like the logical replacement, but when at the store I decided on a different direction. My pork of choice? Prosciutto. Cheese of choice? Graskaas. (Graskaas is a special spring cheese that is made from the first milking after the cows run and jump out of the barn to the pastures after the long winter. Apparently, cows, much like humans get overly excited for spring. Their happiness, in turn, produces an incredibly creamy, smooth and once-a-year cheese.)
This sandwich, while it certainly required napkins, had a variety of flavors, was filling, and pretty easy to throw together for a casual summer dinner. I’m starting to think that I may be able to survive without that pork belly after all.
Kogi Inspiration – 2 servings adapted from Food & Wine
- 1 demi french baguette (the small one)
- 4 slices of prosciutto
- 2 eggs
- 2 slices Graskaas Cheese
- 4 cups spinach
- 2 red onion slices
- 2-4 green onions
- 2 jalapeños
Grill onions and jalapeños until soft and lightly charred. Thinly slice green onions and jalapeños. Set aside.
Heat large pan and spray with cooking spray. When hot add prosciutto and cook until crisp. Set aside. Add spinach to pan until just wilted, about 2 minutes, and set aside. Crack eggs into pan and cook until just set, 2-3 minutes.
Cut bread in half and then cut each piece lengthwise. Add slice of cheese to bread and broil until cheese has melted. Spread other side with mayonnaise if desired.
Layer prosciutto, egg and veggies on sandwich. Enjoy!