Creamy Italian open sandwich
Persons
10
Preparation time
Difficulty
Cost
Recipe created by :
The Bridor x Garden Gourmet collaboration
Moments of consumption :
Breakfast
Snack
Dinner
Lunch
Brunch
Aperitif
Recipe made with :
List of ingredients
- 20 slices BRIDOR Cereals and Seeds Bread
- 600 g GARDEN GOURMET® Chargrilled Veggie Pieces
- 40 ml grapeseed oil
- 10 ml olive oil
- 500 g red onion, thinly sliced
- 200 g cream cheese
- 15 mozzarella balls
- 15 cherry tomatoes
- Salt and pepper
Preparation steps
- Sweat the sliced red onions in a little oil, without allowing them to brown.
- Cover and leave to cook gently to a confit over a low heat. Leave to cool.
- Mix the onion compote with the cream cheese, adjust the seasoning as necessary.
- Toast the bread slices under a salamander grill.
- Cut the mozzarella balls in half, place then in a bowl and season them with the olive oil, salt and pepper.
- Spread the creamy onion mixture on each slice of bread.
- Arrange the defrosted Chargrilled Veggie Pieces, the tomatoes and the mozzarella evenly over the top.
- Finish with a few basil leaves and serve two slices per person.
Chef's tip
You can serve the sandwiches warm, as a main course accompanied by a salad, or simply as tapas. You can also add a sweet and sour touch with a few drops of balsamic vinegar cream.