Close
Share by
Ingredients
Italian style
- 45 ml (3 tbsp.) butter
- 4 slices country bread sections, approximately 2 cm (3/4 in) thick
- 4 slices of Cheddar From Here or Roubine de Noyan
- 3 slices Prosciutto, chopped
- 8 large fresh basil leaves, chopped
- 4 small café mushrooms, thinly sliced
With spinach
- 171 g (6 oz) fresh spinach
- 45 ml (3 tbsp.) butter
- 1/2 garlic clove, finely chopped
- Nutmeg, grated to taste
- 2 Ciabatta buns, thickly sliced
- 8 slices of Havarti ANCO Danesborg or Le Soeur Angèle
- Salt and pepper
Preparation
Italian style
- Butter bread slices on both sides. Distribute Prosciutto, basil and mushrooms.
- Place the cheese on the bread slices.
- Put the 2 other bread slices on top.
- Grill sandwiches until cheese is melted and bread is golden. Serve with a salad.
With spinach
- In a large frying pan, cook spinaches in 15 ml (1 tbsp.) of butter for 2 minutes.
- Season, add garlic and nutmeg. Remove from frying pan, allow to cool down. If necessary, drain and chop spinach.
- Butter Ciabatta on both sides.
- Place half of the cheese, cover with spinach, and then add the remainder of cheese.
- Close the sandwich with the other half of the Ciabatta.
- Grill until the cheese is melted and the bread is golden. Serve with a salad.
- Note: You can also add ham and mushrooms, and use a different type of cheese.
Share by
email
Your message has been send successfully.
You can use these cheeses for this recipe
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.