Summer club sandwich with olive oil from the Vallée des Baux-de-Provence PDO
Ingredients
For
4
personnes
- 2 red tomatoes
- 1 yellow tomato
- 4 nice green salad leaves
- 40 g of Comté
- 4 slices of wholemeal sandwich bread
- 4 tablespoons of olive oil from the Vallée des Baux-de-Provence PDO
- 1 tbsp balsamic vinegar
- Salt, pepper
Tip
You could add a few black olives (PDO Nyons, PDO Nice), sliced into strips. Enjoy your meal!
Instructions
- Wash, peel and slice the courgette into rounds. In a mixing bowl, toss the courgette rounds with 1.5 tablespoons of olive oil, salt and pepper. Grill them on the barbecue or in a frying pan (the courgette should remain crisp).
- Toast the sandwich bread and cut the slices into two triangles.
- Slice the tomatoes into rounds.
- Cut the Comté into thin slices.
- Wash and drain the green salad leaves.
- Whisk together the balsamic vinegar and the olive oil from the Vallée des Baux-de-Provence (PDO), then season with salt and pepper.
- Drizzle a slice of bread with vinaigrette, add some salad, slices of tomato and courgette, and some Comté cheese. Finish with a little more salad and top with another triangle of bread.
Tip
You could add a few black olives (PDO Nyons, PDO Nice), sliced into strips. Enjoy your meal!
We recommend...
For this recipe, choose a PDO huile d'olive de la Vallée des Baux-de-Provence (intense flavour) for its aromas of freshly cut grass, apple, almond, raw artichoke, fresh hazelnut or tomato leaf. Don’t
have any? Then opt for PDO huile d'olive d'Aix-en-Provence, PDO huile d'olive de Haute-Provence, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive du Languedoc or PDO huile d'olive de Corse - Oliu di Corsica.
You might also be interested in
Warm penne salad with goat’s cheese and vegetables marinated in olive oil