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Meat, cheese and preserved vegetable sandwich
(0 votes)
Difficulty:
easy
Preparation:
25 min.
Preparation
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Ingredients
for
4
- For the relish
- 2 eggs
- 2 egg yolks
- 1 Tbsp medium Mustard
- 1 cup Oil
- 4 Tbsps white wine vinegar
- 4 Tbsps Crème fraiche
- 1 handful mixed Fresh herbs (e. g. chives, cress, parsley, finely chopped)
- 1 small onion (finely diced)
- 1 Tbsp Caper
- For the sandwich
- 1 Ciabatta
- 2 cups Cheese (e. g. Gruyère, cut into chunks or slices)
- 1 cup sliced Salami in thin slices (e. g. Milano)
- 1 jar Artichoke hearts (approx. 300 g, drained and sliced lengthways)
Preparation steps
1.
For the relish, boil the eggs until hard then quench in cold water and leave to cool.
2.
Peel and halve the boiled eggs; chop the egg whites and put the egg yolks in a bowl. Add the raw egg yolks and mustard to the cooked yolks and mix with a fork. Gradually add the oil, whisking hard with an egg whisk to create a thick, creamy sauce.
3.
Fold the vinegar and crème fraîche into the egg mixture. Mix in the herbs, onion, capers and chopped egg whites and season well, to taste, with salt and ground black pepper.
4.
Split the bread lengthways and spread with the relish. Fill the ciabatta with the cheese, salami and artichokes. Close the bread and cut into portions.
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