• 1 Rosette de Lyon saucisson
  • 1 carrot
  • 1 red (or green) pepper
  • Cooking cream (15% fat)
  • 3 slices of sandwich bread
  • 2 small white onions
  • Lettuce
  • 2 fresh cheeses
  • Espelette chilli pepper PGI
  • 1 handful of chives
  • Salt and pepper
  • Peel the carrot and cut into strips; julienne the pepper and slice the onions.
  • Chop 50g of Rosette de Lyon very finely and cut the rest into matchsticks.
  • Transfer the cream and chopped Rosette into a saucepan. Stir and bring to a boil.
  • Remove from heat and let steep for 15 minutes then chill for 30 minutes.
  • Add the cheeses to the infusion, then add the Espelette pepper and chopped chives.
  • Adjust the seasoning and set aside to cool for about 30 minutes.
  • In a bowl, place the chopped vegetables and the remaining Rosette matchsticks.
  • Spread the 3 bread slices with the cheese and chive-infused cream, then cut into triangles.
  • On the first slice of bread, place a lettuce leaf and some of the vegetable and Rosette mix. Cover with second slice of bread, lettuce and the rest of the vegetable mix. Cover with the last slice of bread.
  • Add a few extra slices of Rosette in between layers for added deliciousness…