Chef Recipes

Dabiz Muñoz Creates the Most Revolutionary Cheese Sandwich Ever: "Here's the Recipe"

Alessandra Meldolesi
copertina doriXO dabiz munoz

This is the latest creation from the Madrid-based chef: a sandwich that's tender on the inside and crispy on the outside, shaped like a nacho but related to mozzarella in carrozza, and it can be easily made at home.

The idea

Though his restaurant holds three Michelin stars, Dabiz Muñoz, often recognized as the world's best chef, has never hidden his pop-culture inclinations, often evident in his more casual projects. Now, he’s released a new recipe on his social media, where he challenges his over one million followers to guess what that golden triangle is that gets him so excited, giving it the most suitable name.

dabizmunoz dorixo zjpg

After over three thousand comments, the big reveal: it’s the Dorixo, a delicious product of his collaboration with the Doritos brand, which makes nachos. Muñoz designed his own take on an appetizer: "This is my latest creation. It's crunchy, triangular, with a cheese and corn flavor," he announced.

dabiz munoz dorixo 2

"When I think of something triangular, very crispy, with a hint of orange and a lot of cheese, it can only be Doritos, obviously. At XO, everything we create has a high-end culinary DNA, and developing this particular recipe was an incredible challenge. I'm very pleased with the result—it’s really delicious."

The Dorixo's recipe, Dabiz Muñoz's sandwich

dabiz munoz doritos
Doritos's Nachos


  • 6 egg yolks
  • Soy sauce
  • Crustless white sandwich bread
  • Slices of cheese (like Cheddar)
  • Fresh truffle
  • Italian truffle mortadella
  • Beaten egg for breading
  • Panko or breadcrumbs
  • Powdered fried corn flakes, corn kernels, and cheese powder


Marinate the egg yolks in soy sauce for 30 minutes, then beat them and freeze for 24 hours.

Flatten the slices of sandwich bread with a rolling pin. Brush them with the egg cream and grate a little truffle over them. Cover with slices of cheese and mortadella, forming two layers that do not exceed the size of the bread.

Brush again with the egg yolk cream and grate more truffle on top. Repeat the previous fillings and close with additional slices of bread. Cut diagonally to create four equal-sized triangles.

Dip the triangles in beaten egg yolk and then in breadcrumbs or Panko. Fry in oil heated to 180°C (356°F) for between one and a half and two minutes, until golden brown. Remove from the oil when the melted cheese begins to seep out.

Let them drain on a rack and dust with powdered fried corn flakes, corn kernels, and cheese powder.

dabiz munoz soyracastano

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