Along with Queenstown’s Johnny Creama creation "Welcome to the Club", Fergbutcher has made it into the finals of the competition alongside 12 others beating out more than 150 entries from around the country.
The toasties, which have to include cheese and McClures pickles, are available until August 21 as they go through another round of judging where they are judged on presentation, effectiveness of preparation technique, eatability, taste, innovation and originality.
The supreme winner, announced at the end of the month, will gets a year’s worth of McClure’s Pickles, a custom Rikki Berger trophy and the title of best toasted sandwich in the country.
Texas Showdown
by Fergbutcher chef Chris Bindon
The "low and slow" Texas Showdown toastie comes stacked with Texan spiced beef brisket, Emmental and cheddar cheeses, McClure’s Sweet & Spicy Pickles, house-made bourbon barbecue sauce and mustard aioli, rocket, red onion and brown butter toasted house-made turmeric scented ciabatta. Here is a simplified version to try at home.
Serves 4
4 ciabatta rolls
200ml barbecue sauce
4 slices Emmental or Swiss cheese
100g grated cheddar cheese
100g baby rocket leaves
1 jar McClure’s Sweet & Spicy Pickles
1 small red onion, finely sliced
Mustard aioli
Salted butter
For the brisket
1kg beef brisket
10g sea salt
50g your favourite brisket spice rub
Method
For the brisket:
Trim the brisket of excess fat
Rub brisket with salt and spices and allow to marinate for 24 hours in your fridge for the spices to work their magic. (Note: this step can be skipped by collecting a pre-marinated Texan Brisket from Fergbutcher if you’re a local!)
Preheat your oven to 180°C
Place brisket in a roasting tray and roast for 30 minutes to allow the spices to form a crust
Cover brisket with a sheet of baking paper and a double layer of foil to allow the moisture to build
Turn oven to 110°C and settle your brisket in for a low-and-slow bake for 6-12 hours (the longer the cook, the better the texture)
Remove brisket from oven and allow it to rest and relax for a minimum of 30 minutes in its juices
Chef’s note: this cook could be done in a smoker, hooded barbecue or even a crock pot
Building your toastie:
Cut your ciabatta rolls lengthwise
Smear barbecue sauce on the ciabatta bottom
Cut beautiful thick juicy slices of brisket and lay them into the barbecue sauce
Drizzle another layer of barbecue sauce and cover with the cheeses
Pile on roquette, red onion and slices of McClure’s Sweet & Spicy Pickles to cut through the richness of the beef
Smear aioli across the top bun and squeeze the toastie together
Pre heat a griddle, barbecue plate or pan large enough to fit your toasties, smear them in salted butter and slowly cook to toast/fry the bread and melt the cheese
Eat while hot with napkins and extra pickles at hand
— From Fergbutcher, Arrowtown
