July: La Ciabatta du Tessin – Switzerland

Quantity (for 1 sandwich)

Olive ciabatta
Sliced pastrami . . . . . . . . . . . . . . . . . . . 60g
“Sbrinz” cheese log . . . . . . . . . . . . . . . . 40g
Cream cheese . . . . . . . . . . . . . . . . . . . . 20g
Mustard . . . . . . . . . . . . . . . . . . . . . . . . . . 10g
Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . 10g
Frisée & Lollo lettuce . . . . . . . . . . . . . . . .5g
Sweetcorn . . . . . . . . . . . . . . . . . . . . . . . . .4g
Onion sprouts . . . . . . . . . . . . . . . . . . . . . .2g

Preparation

Dressing
Mix the butter and mustard together.
Cut the logs of Sbrinz cheese into 4 cm thick circles.

Assembly
1. Slice your bread and spread the mustard preparation on one side and the cream cheese on the other

2. Place the salad leaves and a few grains of sweetcorn on top

3. Alternate round slices of “Sbrinz” and pastrami and top with a few onion sprouts.

A french know-how

A selected flour

Innovating process

Quality & security