Frédéric Coursol
Chef
Frédéric Coursol Chef
5 years ago

15 min

10 min

Ingredients8 persons

  • 4 slices of sandwich bread (with crusts cut off!)
  • 200 g (1/2 lb) cold roast cut in thick slices (Salers beef, of course)
  • 4 thick slices of St Nectaire cheese
  • 2 Tbsp Savora mustard
  • 1 Tbsp hazelnut oil

Spread Savora mustard on one side of the slices of sandwich bread. (If you don’t like Savora mustard, you can use whole-grain mustard diluted with a bit of fromage blanc….also delicious)

Top with generous slices of roast beef and St Nectaire.

Press between two plates or trays for one hour. (This ensure your grilled sandwiches will be regular and evenly coloured)

Heat a non-stick frying pan and cook until golden on both sides in hazelnut oil. Medium heat is recommended to ensure the centre of the sandwich is heated progressively.

Slice each grilled sandwich in four “mini sandwiches” and enjoy.

Ideal for happy hour with friends, or accompanied with a salad. A recipe that’s “made in Auvergne”!

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