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Hot goat’s cheese, caper and coriander sandwich

By Paco Moralès

For the sandwich

- 1 traditional loaf of bread
- 20g capers
- 80g slices of "Merci Chef!" IQF goat's cheese
- Coriander
- 2 raw onions
- 8 plum tomatoes
- Salt
- Sugar
- Water/ice

Cut the bread into 4, half-open it and toast each face.
Chop the coriander leaves.
Cut the goat's cheese into round slices.
Peel the onion, cut it into two halves and chop it into fine matchsticks.
Blanch the tomato in boiling water at intervals of approximately 5 seconds.
Make a cut a cross the base and slice down from the top of the tomato.
Take out the flesh, removing the seeds for another preparation.
Line a baking tray with greaseproof paper and divide the tomato "petals" across it.
Add the salt, sugar and extra-virgin olive oil.
Bake for approximately 10 min. at 100ºC.
Set aside.

Garnish and presentation

Arrange the raw matchstick onions, capers and tomato "petals" (8 per person) on the bottom half of the bread and cover with goat's cheese.
Brown the cheese under the grill and add the rest of the bread and the coriander.

Eurial products needed for this recipe :

IQF ripened goat’s cheese slices

How to cook our cheeses and creams.

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