Recipe: Roasted Leek, Pear and Roquefort Sandwich
Start by preparing the leek: wash it then cut it into julienne strips, season with a little salt and olive oil, and bake at 200°C (fan oven) for 15 minutes.
Ingredients
- - 1 good Mamiche
- - 70 g of leeks
- - 50g of Conference pear
- - 50 g of roquefort
- - 20g of almond flour
- - 5 g of walnuts
- - 1 clove of garlic
- - 2 bunches of basil
- - 1 tbsp of wholegrain mustard
- - 150 g of olive oil
- - Cell
Method · 25 min
- Start by preparing the leek: wash it then cut it into julienne strips, season with a little salt and olive oil, and bake at 200°C (fan oven) for 15 minutes.
- Meanwhile, slice the pears and Roquefort cheese into thin slices, lightly crush the walnuts, then prepare the pesto: blend the basil, almond powder and garlic clove, and whisk everything together with the remaining olive oil.
- Now for assembly: split the bun in half, place the leeks on the bottom half, add the mustard, walnuts, and pears. Melt the Roquefort cheese in the oven on the top half, then close the bun.
Meanwhile, slice the pears and Roquefort cheese into thin slices, lightly crush the walnuts, then prepare the pesto: blend the basil, almond powder and garlic clove, and whisk everything together with the remaining olive oil.
Now for assembly: split the bun in half, place the leeks on the bottom half, add the mustard, walnuts, and pears. Melt the Roquefort cheese in the oven on the top half, then close the bun.
