Sunburst Perron the Swiss
Ingredients
- 2 slices Perron the Swiss cheese
- 15 ml (1 tbsp.) cranberry and sunflower seed mayonnaise, home-made
- 2 slices of végé-pâté
- 4 slices of cucumber
- A couple of branches of snow pea shoots
- Bread chosen: Organic sunflower seed bread
Preparation
Spread two bread slices with the cranberry and sunflower seed mayonnaise.
Place two slices of végé-pâté and top with the cheese, cucumbers and pea shoots.
Cranberry and sunflower seed mayonnaise
Ingredients
- 15 ml (1 tbsp.) mayonnaise, store-bought
- 5 ml (1 tsp.) old-style mustard
- A couple of splashes of Worcestershire sauce
- 5 ml (1 tsp.) sunflower seeds, shelled and unsalted
- 5 ml (1 tsp.) dried cranberries, chopped
- 15 ml (1 tbsp.) fresh cilantro, finely chopped
- Salt and freshly ground pepper
Preparation
In a bowl, mix all the ingredients together. Set aside in the refrigerator.
Suggestions
You can replace the végé-pâté with cretons.
Try this recipe with: Le Cru du Clocher or Frère Jacques.
Accompaniments
These lighter wines are known for their simple fruity scents, their refreshing quality and their subtle tannins. They should be enjoyed in their youth.
© Société des alcools du Québec, Montréal, 2007, 2012