Epoisses cheese baked sandwich with courgette and green pesto
- 4 pers.
- 10 min
- 10 min
- medium
Ingredients
- 8 slices brown bread
- 2 courgettes
- ½ pot green pesto sauce
- 80g of Germain Epoisses cheese
- A few hazelnuts
Preparation
-
1
Preheat the oven to 180°.
-
2
Using a peeler, cut the courgettes into thin slices Steam to cook.
-
3
Spread half the slices of bread with the pesto
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4
Chop the Germain AOP Epoisses cheese and place on the slices of bread spread with pesto.
-
5
Chop a few hazelnuts and sprinkle on top of the Epoisses cheese.
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6
Add the courgette slices and put the remaining slices of bread on top.
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7
Bake the sandwiches in the oven for 10 mins
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