Bresc BV

Cornbread sandwich

Ingredients

1
  • 2 thick slices of cottage corn loaf
  • 100 g peperros beef
  • 15 g Bresc Tasty Tomato Bruschetta
  • 20 Bresc Peperoncini Marinati
  • 50 g crème fraîche
  • 20 g Bresc Chimichurri
  • 50 g onion rings
  • 20 g beetroot salad

Preparation method

Whip the crème fraîche and mix in the chimichurri. Spread the cream generously on a slice of bread and arrange some of the salad loosely on it. Top generously with the meat and season with salt flakes and freshly ground pepper. Dress it with the Tasty Tomato Bruschetta and Peperoncini Marinati. Add more salad, cream and the onion rings. Spread a generous amount of the cream on the other slice of bread and arrange in on top of the first one; cut the two carefully along the centre.

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