Club sandwich with melon, chorizo and mozzarella, served with Provençal olive oil PDO
Ingredients
For
4
personnes
- ½ melon
- 4 slices of wholemeal bread
- 16 slices of Spanish chorizo
- 200 g mozzarella
- A few young spinach shoots
- About twenty mint leaves
- 2 tablespoons of olive oil from Provence PDO
- Salt, pepper
Tip
You can add a few black olives (PDO Nyons, PDO Nice, etc.), sliced into strips.
Instructions
- Chop half the mint leaves and mix them with the PDO Provençal olive oil. Leave to infuse for 30 minutes.
- Toast the bread and cut the slices into two triangles.
- Scoop out the seeds from the melon using a spoon. Cut it in half again and remove the skin by sliding the blade of a knife between the skin and the flesh. Cut the melon into thin slices.
- Slice the mozzarella.
- Wash and drain the baby spinach leaves.
- On one of the bread triangles, place a little mint-infused olive oil, one or two thin slices of melon, some mozzarella and slices of chorizo. Finish with baby spinach leaves and a few mint leaves.
- Cover with another slice of bread.
Tip
You can add a few black olives (PDO Nyons, PDO Nice, etc.), sliced into strips.
We recommend...
For this recipe, we recommend a PDO huile d'olive de Provence (intense taste), for its aromas of herbs and raw artichoke, which are sometimes complemented by notes of banana, hazelnut, fresh almond and tomato leaf.
If you don’t have any, then opt for an PDO huile d'olive d'Aix-en-Provence, a PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de la Vallée des Baux-de-Provence or PDO huile d'olive de Corse – Oliu di Corsica.
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