Mushroom, cured meat, and Gruyère France Ciabatta
- 4 ciabatta breads
- A few spinach leaves
- 12 slices of cured meat
- 8 white mushrooms
- 100g Entremont Gruyère France cut into thin strips
- 1 bunch of chives
- hazelnut oil
- Salt and fresh pepper
Remove the stalks of the mushrooms, only use the caps. Peel them and slice them thinly.
Put them in a bowl and drizzle hazelnut oil over them, salt and pepper to taste. Add the chopped chives.
Cut each ciabatta in half and brush hazelnut oil over the bread.
Lay a few spinach leaves, then the strips of Entremont Gruyère France, and three slices of cured meat. Add two generous spoonfuls of mushrooms, a few more spinach leaves and close the sandwich.
Photo Credits: Valérie Szewczyk