vegetables & goat cheese sandwich
Servings: 1 sandwich
ingredients:
- 2 slices wheat bread i. e. French bread (toasted)
for the cream:
- 1 tbsp Greek yoghurt (10%)
- 1 tbsp sweet French mustard
- salt & pepper to taste
for the filling:
- 1 handful arugula (chopped)
- 1/4 fennel bulb (baked & sliced)
- 3 - 4 slices goat's cheese (about 40 g)
how to:
- Mix the cream & set aside.
- Chop the arugula.
- Warm the baked fennel.
- Cut the goat's cheese.
- Toast the slices of bread.
- Spread the cream on a slice & add the arugula.
- Distribute the warm fennel & cover w/ slices of goat's cheese.
- Spread the cream on the other Slice of bread & set on top. Squeeze slightly.
Notes
It is assumed that there is baked fennel (leftovers - or any other baked vegetables) sitting in your fridge.