Sandwich with pepper marinated Grill cheese, air-dried ham and chilli
200 grams of Taverna Grill cheese
1˝ dl. of rape-seed oil
1 tbsp. of mixed pepper
80 grams of air-dried ham
˝ an iceberg lettuce
6 slices of sandwich bread
60 grams of butter
15 grams of alfalfa shoots
4 dl. of white wine vinegar
3 tbsp. of acacia honey
2 red chilli peppers
Slice the Taverna Grill cheese and marinate in a mixture of rape-seed oil and mixed pepper for about 20 minutes.
Grill or fry the cheese. Halve the tomatoes, sprinkle with salt and pepper and grill them.
Reduce the white wine vinegar, honey and finely-chopped chilli pepper to a glacé while stirring.
Remove the crust from the sandwich bread, toast it and cut two slices into triangles. Butter the rest of the bread. Arrange chopped iceberg lettuce on the bread with the air-dried ham and grilled tomatoes. Put the Grill cheese on top and put the chilli glacé on the plate. Decorate the sandwiches with alfalfa shoots, squares of bread and herbs.