This isn’t your average sandwich. It’s bold, crave-worthy, and layered with flavor from start to finish. Crispy-fried Campo Grande Ibérico loin roast takes center stage, wrapped in a golden panko crust and brushed with Cloud23 Sweet Jalapeño for a zesty kick. Each bite is stacked with spicy dill mayo made with Cloud23 Hot Habanero, tangy house-pickled veggies, and melted Manchego on a toasted baguette. It’s smoky, spicy, crunchy—and a serious upgrade from your usual lunch lineup.
Campo Grande Ibérico Katsu Sandwich with Cloud23 Hot Mayo & Pickled Veg
Pau Yern
3
30 minutes
15 minutes
Japanese-Spanish
This isn’t your average sandwich. It’s bold, crave-worthy, and layered with flavor from start to finish. Crispy-fried Campo Grande Ibérico loin roast takes center stage, wrapped in a golden panko crust and brushed with Cloud23 Sweet Jalapeño for a zesty kick. Each bite is stacked with spicy dill mayo made with Cloud23 Hot Habanero, tangy house-pickled veggies, and melted Manchego on a toasted baguette. It’s smoky, spicy, crunchy—and a serious upgrade from your usual lunch lineup.
Ingredients
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- 1 Pack of Campo Grande Loin Roast (approx. 18.5 oz)
- All-purpose flour: 6 tablespoons
- Eggs: 2 large, beaten
- Panko breadcrumbs: 2 cup
- Olive oil: enough for shallow frying
Cloud23 Sweet Jalapeño Hot Sauce: 3 tablespoons
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- Mayonnaise: 3 tablespoons
Cloud23 Hot Habanero Hot Sauce: 1 tablespoon
- Fresh dill (chopped): 1/2 tablespoon
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- Thinly sliced pickles: 1/2 cup
- Red onion (julienned): 1/2 cup
- White vinegar: 1/2 cup
- Water: 1/2 cup
- Salt: 1 teaspoon
- Mustard seeds: 1/2 teaspoon
- Coriander seeds: 1/4 teaspoon
- Black peppercorns: 1/4 teaspoon
- Bay leaf: 1 small
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- Baguette: 3 rolls
- Manchego cheese (grated): 1 cup total (1/3 cup per sandwich)
Directions
- In a small saucepan, combine vinegar, water, salt, and spices. Bring to a simmer (not boil), then pour over the sliced pickles and red onion in a heatproof bowl. Let cool to room temp, then refrigerate for at least 1–2 hours.
- Slice the loin roast into 1-inch thick medallions, you should get approximately 6 pieces (2 per sandwich). Optional: Use a meat mallet to gently flatten for a wider surface area. Bread each piece: dredge in flour, dip in beaten egg, coat in panko.
- Heat olive oil in a skillet to 350 °F. Fry each piece 1–2 minutes per side until golden brown. Remove and place on paper towels to drain. Do not overcook, the interior should be juicy. While warm, brush each piece with Cloud 23 Sweet Jalapeño sauce.
- Mix mayo, Hot Habanero sauce, and chopped dill until smooth. Set aside.
- Cut bread rolls in half. Spread hot mayo on the bottom half. Add the katsu. Top with a generous amount of grated Manchego. Melt cheese using a broiler (set to 450 °F for 1–2 minutes) or kitchen torch until bubbly. Add drained pickles and onions. Drizzle with more hot mayo (optional), top with the other half of bread. Enjoy!
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