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Reinvented Club Sandwich with Rosette de Lyon.jpg

Reinvented Club Sandwich with Rosette de Lyon

serves 4


  • 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


  • 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.

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