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


  • 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


  • 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.


  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.


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Enjoy your mornings,

Elise Noyez

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