French Alps Open Sandwich

Bread, Meat and Cheese... they way they do it on the French Alps

Done in 30 minutes

Serves 6-8

Dish by Ori Goldberg

Ingredients

For the sandwich:

2baguette, opened and cut into 3

400gpie d'Anglos (or camembert or brie)

800gpork sausages

small bunch of parsley

3garlic cloves, minced

salt and pepper, to taste

For the sauce:

250gbacon, finely diced

200ml red wine

1 garlic clove

3 tbsp onion chutney (or your favourite chutney's)

small bunch of parsley, finely chopped

quarter lemon, juiced

Crispy fresh baguette, loads of creamy cheese, all incased in French style sausage. Seared and served with a sweet and rich bacon chutney made in minutes. This is the only way we want our cheese toasties served from now on!

Method

Grab a few good quality baguettes, cut them open and then into thirds and set them aside.

Slice up our funky French cheese, and start squashing the slices of cheese onto the baguette, roughly three slices on each.

De-case the sausage meat and place in a bowl, with our finely chopped parsley and minced garlic. Season with salt and pepper to taste and mix well. Take this meat and with wet hands, start to press the meat onto the baguette, covering the cheese fully.

Before we get those cooked, get a small saucepan onto a medium heat, and start rendering out the chopped bacon. One crispy add the red wine and reduce with a clove of garlic. Once reduced and slightly thick, add in our shop bought chutney, mix well and leave to the side for later!

Grab a heavy duty skillet and over medium heat, start searing our baguettes meat side down, cooking for a few minutes until golden and cooked most of the way through. Flip and cook for another couple minutes to make sure everything is hot and cooked through.

Reheat the sauce, add a but of water if it gets slightly too thick, and finish with chopped parsley and lemon, and that's it! Serve together, and dig in!!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!