Sandwich with "Le Rond"
Ingredients
For the strawberry balsamic chutney
1
Tablespoon(s)
Violife VIOBLOCK
2
Piece(s)
red onions, diced
1
Teaspoon(s)
salt
1
Teaspoon(s)
black pepper
1
Tablespoon(s)
brown sugar
2
Tablespoon(s)
balsamic vinegar
220
g
fresh strawberries, diced
For the sandwich
2
Tablespoon(s)
Violife VIOBLOCK
4
Slice(s)
wholegrain sourdough bread
Some
salad leaves
Preparation
1. For the chutney, add VIOBLOCK to a saucepan and heat over a medium heat. Add the onions, salt and pepper and cook for around 10 minutes until golden.
2. Sprinkle with brown sugar, and add the vinegar. Reduce the heat, and simmer for a further 10 minutes while stirring continuously. Add the strawberries and stir for another five minutes. Pour into a mixer and blitz. Pour into a jar with an airtight seal.
3. For the sandwich, heat some of the VIOBLOCK in a griddle pan and fry the slices of bread for 2-3 minutes on each side until golden yellow.
4. Spread the strawberry balsamic chutney on the slices of bread, then fill your sandwich with the Le Rond slices and the salad leaves.
5. Cut through in the middle and serve warm. Bon appétit!
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