Mini Sandwich with melted fromage frais and chorizo
Persons
1
Preparation time
Difficulty
Cost
Recipe created by :
a chef, member of the BBCC
Moments of consumption :
Aperitif
Dinner
Breakfast
Brunch
Snack
Lunch
Recipe made with :
List of ingredients
FOR THE BREAD :
- 1 Chorizo B’Break
- 10 g grated Emmental
- A few cubes of chorizo
FOR THE CHORIZO PÂTÉ :
- 5 g piquillo peppers
- 5 g de tomatade
- 10 g thick liquid cream
- A few drops of dry white wine
Preparation steps
- Fry the chorizo in a pan, without any fat, for 2-3 minutes to lightly toast it.
- Deglaze with the white wine and reduce for 30 seconds.
- Add the cream, mix well and heat for 1 minute.
- Mix it all with the piquillo peppers and tomatade until the texture is smooth.
- Put in the fridge.
- Sprinkle grated Emmental over the Chorizo B’Break and add a few cubes of chorizo.
- Bake in the oven at 200°C for 5 to 7 minutes until golden brown.
- Remove the B’Break from the oven, then cut lengthways.
- Fill the inside of the bread with the chorizo pâté and carefully put the top on.