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Open-Faced Romanesco Sandwich Recipe
Flavors of Brittany
Cooking time: 5 minutes
Total time: 15 to 30 minutes
Preparation time: 15 minutesCooking time: 5 minutes
Difficulty: Easy
Chef's Note
Serve the sandwich with a mesclun salad well-flavoured with vinegar and a few cherry tomatoes.
Ingredients
Ingredients for 4 servings
- 2 heads of Romanesco Cabbage
- 4 large slices of country bread or bruschetta
- 4 tbsp. honey
- 8 slices of country ham
- 8 nice white mushrooms
- 200 g (7 oz.) Comté cheese
Method
- Steam the Romanesco for 10-15 minutes. Separate into florets.
- Slice the raw mushrooms.
- Shave the Comté cheese with a grater.
Presentation
- Place the halved Romanesco florets on the slice of bread.
- Add the mushrooms and cheese. Drizzle with honey and end with the ham.
- Serve cold or hot by placing the sandwich into a 170° C oven for 5 minutes.
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