Sunburst Perron the Swiss

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Ingredients

1 tbsp mayonnaise 14 g
1 tsp whole-grain mustard 5 g
1 pinch Worcestershire sauce 0.63 mL
1/2 tbsp sunflower seeds, shelled and unsalted 4 g
1/2 tbsp dried cranberries, chopped 4 g
1 1/2 tbsp fresh cilantro, finely chopped 3 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
30 g Le Suisse Perron cheese, cut into 2 slices
2 slices veggie pâté 110 g
1 cucumbers, medium size, sliced 260 g

Method

*Bread chosen: organic sunflower seed bread

  1. In a bowl, mix the first 8 ingredients together. Set aside in the refrigerator.
  2. Spread two bread slices with the cranberry and sunflower seed mayonnaise
  3. Place two slices of végé-pâté and top with the cheese Perron the Suisse, cucumbers and pea shoots.

Observations

You can replace the végé-pâté with cretons.

Other cheese suggestions: Le Cru du Clocher, Frère Jacques

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Cheese | Halal | Kosher | Vegetarian

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