A delicious summer sandwich
Photo credit: Céline de Cérou
Ingredients
For
6
petits sandwiches
- 6 small rolls (see the suggested recipe)
- Confit of courgettes and aubergines (see the suggested recipe)
- 6 salad leaves (Batavia, lettuce or romaine)
- 2 heirloom tomatoes
- 20 green olives (Lucca, Picholine...)
- 1 a handful of Provence almonds
- 2 c. à soupe Nyons olive oil PDO
- 4 à 6 slices of Bayonne ham (PGI) ((optional))
Tip
Olive oil with a subtle flavour is generally mild, with aromas of fruit (dried, ripe, red) or flowers, accompanied by vegetal notes. Subtle-flavoured olive oils (PDO Nyons, PDO Nice, PDO Languedoc and oils of the Lucques, Cailletier, Tanche, Grossane, etc.) will go very well with this sandwich.
Instructions
Cut the sandwich rolls in half.
- Wash the heirloom tomatoes and slice them.
- Chop the almonds into large pieces.
Arrange the ingredients in layers inside the bread, drizzle with a little Nyons olive oil (PDO) and then enjoy.
Tip
Olive oil with a subtle flavour is generally mild, with aromas of fruit (dried, ripe, red) or flowers, accompanied by vegetal notes. Subtle-flavoured olive oils (PDO Nyons, PDO Nice, PDO Languedoc and oils of the Lucques, Cailletier, Tanche, Grossane, etc.) will go very well with this sandwich.
We recommend...
For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.
Don’t have any? Then choose a PDO huile d'olive de Nice!
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