Lunches

Sandwiches with Prosciutto Cotto, brie and apricot mustard

SERVINGS :

4 sandwiches

PREPARATION :

10 minutes

INGREDIENTS

  • 60 ml (1/4 cup) Dijon mustard
  • 10 ml (2 tsp) grainy mustard
  • 30 ml (2 tbsp) store-bought apricot jam
  • 1 baguette loaf (very fresh), cut into 4 sections
  • 12 slices Fantino & Mondello Prosciutto Cotto
  • 8 slices brie cheese
  • 4 leaves leaf lettuce, washed and drained
  • Chives, chopped (optional)

PREPARATION

  1. In a bowl, mix together the mustard and the apricot jam. Set aside.
  2. Cut each baguette section in half horizontally. Spread the apricot mustard mixture on the inside of the bread sections. Add the prosciutto cotto, brie and lettuce. Close the sandwiches and serve.

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