Gruyère and pancetta brioche sandwich recipe
 James Martin encountered this delicious hangover cure on his travels in the United States. 12 rashers thinly sliced pancetta2 tbsp maple syrup8 slices brioche4 large slices Gruyère2 free-range eggs, lightly beaten1 tsp caster sugar150ml/5fl oz full-fat milk50g/2oz unsalted buttersalt and freshly ground black pepper 12 rashers thinly sliced pancetta 2 tbsp maple syrup 8 slices brioche 4 large slices Gruyère 2 free-range eggs, lightly beaten 1 tsp caster sugar 150ml/5fl oz full-fat milk 50g/2oz unsalted butter salt and freshly ground black pepper Method Heat a frying pan over a high heat. When the pan is smoking, add the pancetta and dry-fry for 1-2 minutes on each side, or until crisp and cooked through. Drizzle over the maple syrup and transfer the pancetta to a warm plate.Lay four slices of the brioche onto a chopping board and top each with a slice of Gruyère and three slices of the pancetta. Drizzle over the pan juices, then top with the remaining slices of brioche.Whisk the eggs, sugar and milk in a shallow, wide bowl until well combined, then season, to taste, with salt and freshly ground black pepper. Dip each sandwich into the egg mixture, allowing the brioche slices to soak for a few seconds on each side.Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add two of the soaked sandwiches and fry gently for 4-5 minutes on each side, or until golden-brown on both sides and heated through. Keep warm. Repeat the process with the remaining butter and the remaining two sandwiches. Serve immediately. Heat a frying pan over a high heat. When the pan is smoking, add the pancetta and dry-fry for 1-2 minutes on each side, or until crisp and cooked through. Drizzle over the maple syrup and transfer the pancetta to a warm plate. Heat a frying pan over a high heat. When the pan is smoking, add the pancetta and dry-fry for 1-2 minutes on each side, or until crisp and cooked through. Drizzle over the maple syrup and transfer the pancetta to a warm plate. Lay four slices of the brioche onto a chopping board and top each with a slice of Gruyère and three slices of the pancetta. Drizzle over the pan juices, then top with the remaining slices of brioche. Lay four slices of the brioche onto a chopping board and top each with a slice of Gruyère and three slices of the pancetta. Drizzle over the pan juices, then top with the remaining slices of brioche. Whisk the eggs, sugar and milk in a shallow, wide bowl until well combined, then season, to taste, with salt and freshly ground black pepper. Whisk the eggs, sugar and milk in a shallow, wide bowl until well combined, then season, to taste, with salt and freshly ground black pepper. Dip each sandwich into the egg mixture, allowing the brioche slices to soak for a few seconds on each side. Dip each sandwich into the egg mixture, allowing the brioche slices to soak for a few seconds on each side. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add two of the soaked sandwiches and fry gently for 4-5 minutes on each side, or until golden-brown on both sides and heated through. Keep warm. Repeat the process with the remaining butter and the remaining two sandwiches. Serve immediately. Heat half of the butter in a large frying pan over a medium heat. When the butter is foaming, add two of the soaked sandwiches and fry gently for 4-5 minutes on each side, or until golden-brown on both sides and heated through. Keep warm. Repeat the process with the remaining butter and the remaining two sandwiches. Serve immediately.