Finalist for the DEJwich contest: the recipe

I was lucky enough to be a finalist for a contest which consisted in creating a dejwich. I got messages asking what was my sandwich exactly and decided to share my recipe.


For the sandwich

  • Halloumi cheese
  • 3 asparagus
  • 1 egg
  • 1/4 cup of mapple syrup
  • 1 bagel
  • sprouts
  • 3 pieces of italian bacon (pancetta)
  • pieces of pineapple (1-2 slices)
  • mild hot sauce from kipik

For the potatoes

  • 6 mini potatoes
  • 1 shallot
  • couple pieces of rosemary
  • salt to taste
  • canola oil to fry



  1. Put the pancetta between 2 parchemin sheets and cook for about 12 minutes at 350°F.
  2. Prepare asparagus (wash and cut stem), add a pinch of salt, pepper and drizzle olive oil on top and cook them on broil for a couple of minutes. Make sure to turn a couple of times so they cook evenly.
  3. For the egg, I decided to do it sunny side up with a little touch of maple sirup, but you can prepare the egg to your desire. Place a little bit of butter and mapple syrup in you pan, crack the egg on top and when fully cooked, add a pinch of salt and pepper.
  4. Grill a couple of pieces of Halloumi cheese on the barbecue (or on a pan at high heat).
  5. Cut pineapple into small pieces and add a couple of tablespoons of the mild hot sauce.
  6. Toast the bagel and add all elements to your sandwich


  1. Cut the potatoes into small pieces.
  2. Add oil in a pot so there is 3/4 inch in the bottom of the pan.
  3. Add potatoes
  4. When potatoes are almost ready (starting to be golden), add the shallots to the oil. After a couple of minutes, put the potatoes and shallot onto a paper towel and dry.
  5. Add salt and rosemary as garnish.

Happy cooking!!


Megan Chartrand-Robichaud

January 21, 2020