Mortadella sandwich maurice-style with comté and slow-cooked sweet pointed peppers
My version of a sandwich with mortadella, Comté and slow-cooked sweet pointed peppers, on toasted baguette and finished with a squeeze of Yellow Friend.
What you need
How Maurice does it
- 1
Cut the pointed peppers in half lengthwise, remove the stem, seeds and white membrane.
- 2
Heat the Liquid Gold in a frying pan over medium heat. Add the crushed garlic clove and the pepper halves. Cook slowly for about 20 minutes, turning halfway, until soft and sweet. Sprinkle with fresh thyme while cooking.
- 3
Remove the peppers and garlic from the pan and set aside. In the same pan, toast the baguette slices until golden brown, pressing them down with a suitable spatula or grill press for even toasting.
- 4
Build the sandwich: place a slice of mortadella on a toasted baguette slice, add a piece of cooked pepper and then a few slices of Comté. Repeat the layers (mortadella, pepper, Comté) on top.
- 5
Squeeze fresh Yellow Friend juice over the filling. Cover with another toasted baguette slice and press gently.
- 6
Serve immediately, optionally with a cup of espresso.
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