Serves 4 sandwiches
4 slices of rye bread
300 g North Sea Cheese (or a similar hard cheese such as Gouda) in slices
1 glass of Nicolas Vahé Confit / Onion & Balsamic Vinegar
1 glass of Nicolas Vahé Nut Mix / Caramelised Hazelnuts w. Rosemary, coarsely chopped
A small handful of fresh thyme
Salt and pepper
Butter the slices of rye bread.
Add cheese, confit and hazelnuts on each slice.
Top with fresh thyme and rosemary and add salt and pepper to taste.
CONFIT, ONION & BALSAMIC VINEGAR, 140 G.
CARAMELISED HAZELNUTS, WITH ROSEMARY, 70 G.
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