Serves 4

Ingredients:

• 8 thick bread slices  
• butter
• 200 g Emmentaler AOP

Quick-pickled pearl onions:

• 8 small pearl onions
• ¼ tsp salt
• 1 dl red wine vinegar
• 1 dl cane sugar
• 1 dl water
• 1 tbsp yellow mustard seeds
• 2 tsp whole black peppercorns
• 2 tsp whole coriander seeds

Roasted tomatoes:

• 8-12 cherry tomatoes
• 2 tbsp oil
• 4 garlic cloves
• salt
• sprigs of fresh thyme and rosemary
• olive oil

For serving:

• fresh thyme
• cress
• salt och peppar

Preparation:

1. Prepare the pickled onions by peeling the onions and cut in half lengthwise. Bring salted water (1 tbsp salt to 1 ½ liter water) to a boil and add onions. Let cook for 8 – 10 minutes. Drain onions and rinse in cold water. Set aside.
2. Bring vinegar, sugar, water, mustard seeds, black peppercorns and coriander seeds to a boil. Stir for about 2 minutes until sugar is dissolved. Put onions in a glass jar and pour over the warm pickling brine. Let cool and cover. Store in the refrigerator. Pickle the onions at least an hour before serving, preferably the day before.
3. Preheat the oven to 125°C. Place tomatoes and garlic in a baking dish. Top with salt, thyme, rosemary and drizzle with olive oil. Cook in the center of the oven for about 1 hour.
4. Increase the temperature to 225°C. Spread butter on the bread slices and arrange on a baking tray. Bake for about 5 minutes until butter is melted and the bread crusts are crispy. Remove the bread slices, top with slices of Emmentaler AOP and transfer to the oven again. Bake for 5 more minutes until the cheese is melted.
5. Remove sandwiches from the oven. Top with tomatoes and onions. Garnish with thyme and cress. Sprinkle with salt and pepper. Serve immediately.

Music:

Zero 7 – Swimmers

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