Ingredients
- For the sandwich
- 300 g peperros beef
- 1 cucumber
- 3 dl table vinegar
- ½ dl water
- 100 g sugar
- salt
- 10 g Bresc Ginger puree
- 100 g bean sprouts
- 10 g Bresc WOKchilli
- ¼ head iceberg lettuce
- 50 g cashew nuts
- 1 red onion
- 8 thick slices brown bread
- For the Thai dressing
- 4 spring onions
- 10 g Bresc Garlic puree
- 3 g Bresc WOKchilli
- 10 g Bresc Ginger puree
- 10 g Bresc Lemongrass puree
- 50 g sesame seeds
- 2.5 dl soy sauce
- 2.5 dl Indonesian soy sauce
- dash fish sauce
- 0.2 dl sesame oil
- 20 g Bresc Coriander puree
- 2 limes
- 2.5 l sunflower oil
- 1 dl table vinegar