Open-Faced Romanesco Sandwich Recipe
Open-Faced Romanesco Sandwich
Flavors of Brittany
Total time: 15 to 30 minutes
Preparation time: 15 minutes
Cooking 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 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
  1. Steam the Romanesco for 10-15 minutes. Separate into florets.
  2. Slice the raw mushrooms.
  3. Shave the Comté cheese with a grater.


  1. Place the halved Romanesco florets on the slice of bread.
  2. Add the mushrooms and cheese. Drizzle with honey and end with the ham.
  3. Serve cold or hot by placing the sandwich into a 170° C oven for 5 minutes.  
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