Breakfast Sandwich with Emmentaler AOP Urtyp, Mango Chutney & Herb Salad

Breakfast Sandwich with Emmentaler AOP Urtyp, Mango Chutney & Herb Salad

Mango Chutney: 1 hour
Sandwich: 10 minutes
2 people

Mango Chutney:

  • 2 mangoes, peeled and diced 2 cm
  • 1 small red onion, cut into rings
  • 250 ml white wine vinegar
  • 180 g granulated sugar
  • 4 cardamom pods
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander seeds
  • 1/2 teaspoon chilli flakes
  • 1 tablespoon grated ginger
  • 1 clove garlic
  • 1 teaspoon salt

Salad:

  • 30 g rocket salad
  • 20 g lamb’s lettuce
  • 20 g flat leaf parsley
  • 10 g fresh coriander
  • 10 g basil
  • 10 g mint
  • 1 tablespoon olive oil
  • 2 teaspoons lemon juice
  • 1 teaspoon sesame seeds

Finish:

  • 2 pain bagnats (or similar)
  • 4 slices Emmentaler AOP Urtyp

Mango Chutney:

  1. Heat the vinegar with the sugar over medium heat until the sugar has dissolved. Continue cooking to reduce for a few minutes.
  2. Meanwhile, dry roast the cardamom, cumin and coriander until the spices exude their aromas. Grind together with the chilli flakes in a mortar.
  3. Add mango, onion, spices, ginger, garlic and salt to the vinegar.
  4. Leave to simmer on a low heat until thick and syrupy, about 1 hour.
  5. Pour into a heatproof jar, seal and leave to cool.
  6. Store in the fridge until you make the sandwich.

Sandwich:

  1. Mix all the ingredients for the salad and season with salt and pepper.
  2. Cut the sandwich into two and top with a generous spoonful of mango chutney, two slices of Emmentaler AOP Urtyp and a handful of salad.

A simple cheese sandwich, with a little difference. Make the mango chutney one day in advance and enjoy a quick, yet special breakfast in the morning.

Music:

Rhye – Open

Listen on Spotify

Enjoy your mornings,

Elise Noyez

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