FIVE FRIENDS
Cost
Difficulty
Range DÉLIFRANCE HÉRITAGE
Hot or cold COLD

Ingredients

FOR 4 SANDWICHES CARROT, FLAX, AND PUMPKIN SEEDS LOZENGE

- Délifrance Héritage carrot, flax and pumpkin seed lozenges
: 4
- Slices turkey ham : 2
- Coleslaw (carrot, white cabbage and wholegrain mustard) : 80g
- Fromage frais with herbs : 40g
- Red chicory leaves : 8
- Black grapes : 8

PREPARATION
Bake the bread 4-5 min. at 200°C.
Cut the grapes in half.
Cut the turkey ham slices in half.
Take each half-slice, cut it into two pieces and spread it with coleslaw.

DRESSING
Slice the lozenges in half.
Spread with herb fromage frais and add the two pieces of turkey ham with coleslaw, folded.
Add the grape halves and red chicory leaves.

FOR 4 SANDWICHES RAISINS AND WALNUTS LOZENGE

- Délifrance Héritage raisins and walnuts lozenges
: 4
- Salmon rillettes : 120g
- Mango : 80g
- Shiso leaves : 12
- Teaspoons of passion fruit seeds : 4
- Zest of ½ a lemon, Zest of ½ a lime, Espelette pepper

PREPARATION
Bake the bread 4-5 min. at 200°C.
Dice the mango finely.
Mix the salmon rillettes with the lemon and lime zests

DRESSING
Slice the rolls in half and spread with the salmon rillettes, lemon and lime mix.
Spread the diced mango and the passion fruit seeds over the rillettes.
Add a small pinch of Espelette pepper and two or three shiso leaves.

FOR 4 SANDWICHES PUMPKIN SEEDS KNOT

- Délifrance Héritage pumpkin seeds knot rolls
: 4
- Aubergine : 1
- Onion : 1
- Tomato : 1
- Thin slices of green courgette : 4
- Thin slices of yellow courgette : 4
- Pesto : 40g
- Artichoke hearts marinated in olive oil, herbs and spices : 4
- Parmesan shavings : 16
- Salt and Pepper

PREPARATION
Bake the bread 4-5 min. at 200°C.
Slice the yellow and green courgettes finely.
Spread them with olive oil and fry them for one minute in a hot frying pan.
Aubergine rougail = peel the aubergine and chop it into small pieces.
Add the sliced onion and diced tomato and cook gently for 30 minutes.
Season with salt and pepper and leave to cool.

DRESSING
Slice the rolls in half. Spread with 30g of aubergine rougail.
Add a slice of yellow courgette and a slice of green courgette.
Top with 10g of pesto, an artichoke heart cut into three pieces and four Parmesan shavings.

FOR 4 SANDWICHES SUNFLOWER SEEDS KNOT

- Délifrance Héritage sunflower seeds knots
: 4
- Thin slices of Viande des Grisons (or pastrami) : 8
- Acacia honey : 10g
- Olive oil : 10cl
- Sherry vinegar : 2cl
-Figs : 2

PREPARATION
Bake the bread 4-5 min. at 200°C.
Cut each fig into 6 pieces.
Honey dressing = mix the acacia honey, olive oil and sherry vinegar.

DRESSING
Slice the knot rolls in half. Place two slices of Viande des Grisons on top, arranged so that they add volume.
Add three pieces of fig and drizzle with honey dressing.

FOR 4 SANDWICHES MULTISEEDS KNOT (FLAX, SESAME, SUNFLOWER SEEDS AND OATMEAL)

- Délifrance Héritage multiseeds knots (flax, sesame, sunflower seeds, and oatmeal)
: 4
- Brousse goat’s cheese : 120g
- Cherry tomatoes : 8
- Black olives : 4
- Pine nuts : 5g
- A few rocket leaves and olive oil

PREPARATION
Bake the bread 4-5 min. at 200°C.
Roast the pine nuts in the oven (5 minutes at 180°C).
Slice the cherry tomatoes in half.

DRESSING
Slice the rolls in half. Spread with Brousse goat’s cheese. Add the black olive pieces, cherry tomato and roasted pine nuts.
Finish with a few rocket leaves and drizzle with olive oil.

Method

  • To slice all your vegetables really finely, use a mandolin.

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