Sandwich Octopus in bacon net with steak carpet
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill , pot, wooden skewers
Ingredients
• 1 whole octopus
• 2 beef entrecôte
• 24 slices of bacon
• 16 slices of Serrano
• 150 g aged cheddar, grated
• some lettuce leaves
• 2 shorter baguettes or 4 very long rolls
For the sauce:
• 2 tbsp mustard
• 4 tablespoons mayonnaise
• Salt
• 1 tsp paprika powder, sweet
• 1 teaspoon Tabasco
• 1 garlic clove, finely chopped
• 2 tbsp Cajun seasoning
For the Cajun seasoning:
• 4 tsp black peppercorns (alternatively coarsely ground pepper)
• 2 tsp cumin, whole
• 2 tsp thyme, dried
• 2 tsp oregano, dried
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tsp cayenne pepper
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preparation
➊ Grind the pepper in a mortar or use coarsely ground pepper. For the Cajun seasoning, mix all the spices listed. For the sauce, mix the mayonnaise, mustard, paprika powder and garlic with the Cajun seasoning and season with Tabasco and salt.
➋ Cook the octopus with a little liquid in a pan at a low temperature until the core temperature reaches 50 °C. Cut the octopus into pieces and divide the tentacles into 8-10 cm long pieces.
➌ Prepare the bacon net with the bacon slices. Cover with the Serrano. Add the grated old cheddar. Put the appropriately cut octopus tentacles on wooden skewers and place them in the middle of the net, then form the whole net into a roll. The bacon net should be large enough to hold the roll together, with the wooden skewers sticking out on one side. Grill until the bacon is crispy, the cheese is melted and the octopus is warm inside. Do not use too high a heat so that the octopus does not become rubbery.
➍ Allow to cool slightly and cut the roll into slices. Grill the steak and cook until it is to your personal taste. Cut the bread in half and toast the insides. Spread the Cajun sauce generously on the bottom half of the bread. Cover with lettuce leaves, place the fanned steak on top and place the slices of the octopus bacon roll on top. Spread the sauce on the lid and put it on.
Recipe by Freddy Boetzelen
The man behind the coals: Frederik, or Freddy for short, is a trained chef and professional BBQer and lives in the Allgäu region. The self-confessed globetrotter draws inspiration from the world's most diverse treasure troves for his culinary creations.
Recipe from FIRE&FOOD Magazine 02/2023
