Reinvented Club Sandwich with Rosette de Lyon

serves 4

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INGREDIENTS :

• 1 Rosette de Lyon dry sausage

• 1 carrot

• 1 red (or green) bell pepper

• 15% cooking cream

• 3 slices of sandwich bread

• 2 small white onions

• Lettuce

• 2 fresh cheeses

• Espelette chilli pepper IGP

• 1 handful of chives

• Salt and pepper

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INSTRUCTIONS :

• Peel the carrot and cut into strips; julienne the bell pepper and cut the onions into slices.

• Mince 50 g of Rosette de Lyon and cut the rest into sticks.

• Put the cream and minced Rosette in a saucepan. Stir and bring to a boil.

• Remove from heat and let steep for 15 minutes then chill for 30 minutes.

• Incorporate the 2 cheeses to the infusion, then add the Espelette chilli pepper and chopped chives.

• Adjust the seasoning and set aside to cool for about 30 minutes.

• In a bowl, place the cut vegetables and the remainder of the Rosette (in sticks).

• Spread the 3 bread slices with the cheese and chive-infused cream, then cut them into triangles.

• On the first slice of bread, place a lettuce leaf and some of the vegetable and Rosette mix. Cover with second slice of bread, lettuce and the rest of the vegetable mix. Cover with last slice of bread.

• We can sneak a few sausage slices in between layers.