Tête de Moine AOP sandwich
grilled eggplant slices
Tête de Moine AOP cheese cut into rosettes
Cut the bun into four slices. Stack the slice with guacamole, cream cheese, lettuce, grilled eggplant and garden cress. Place a slice of bread on top of the toppings and make a new layer. Place plenty of Tête de Moine AOP “Rosette” cheese on top and finish with a barbecue stick. Serve with salad if desired.