Epoisses cheese baked sandwich with courgette and green pesto

  • 4 pers.
  • 10 min
  • 10 min
  • medium
Suggestion dégustation Epoisses Croques briochés roquette crème à léchalotte époisses ()

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
  • 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.
  • 6
    Add the courgette slices and put the remaining slices of bread on top.
  • 7
    Bake the sandwiches in the oven for 10 mins
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