Pain de boulogne with saint albray and sundried tomatoes

Name: pain de boulogne with saint albray and sundried tomatoes
Cook time: 15 min
Total time: 15 min
Yield: 4
Cuisine: French
Ingredients: 25 g soft cream butter; 2 tablespoons sundried tomato tapenade tray; 200 g Saint Albray cheese; 4 sundried tomatoes on oil; 8 slices de Boulogne; bag butter lettuce à 100 g; 4 to stick Breton ham approx. 100 g; 8 cherryto; 8 leaves fresh basil; 8 black olives without pit

A tasty French recipe. The lunch contains the following ingredients: meat, soft butter, sun-dried tomato tapenade (bowl), Saint Albray (cheese), sundried tomatoes on oil, Pain de Boulogne, butter lettuce (à 100 g), Breton ham (about 100 g), cherry tomatoes , fresh basil and black olives without pit.

Ingredients

Kitchen Stuff

satay sticks

Directions

In a bowl, stir in butter and tapenade until smooth.
Saint Albray in 8 slices and cut into slices.
Slice the Boulogne on one side thinly spread with tomato butter.
Place 4 slices of bread in succession, buttered side up with butter lettuce 1 slice of Breton ham, 2 slices of Saint Albray and strips of sundried to.
Cover sandwiches with 4 slices of bread with buttered side down.
Serve 1 cherry tomato, 1 leaf of basil and 1 black olive on each skewer.
Cut sandwiches diagonally and put 1 stick in each sandwich..