Scandinavian multi-ethnic meat sandwich with cherry sauce

  • Time 1 hour
  • Servings 2 People
  • 1 For the sauce, it's cherries, balsamic vinegar and honey. Everybody put them on fire together. Not to get boiled, but to get the homogeneity of the Consistence.
  • 2 For starters, wet the chickens with tmin, salt, pepper and laurel. At the end of the day, you'll get to the room temperature. Smash the cooled chips on small pieces.
  • 3 In the blender, mix: chicken chips, leaves with three layers of estragon, medium cut olives, add ready cherry sauce.
  • 4 To laugh in the blender for a minute without bringing the pork to the stable.
  • 5 If the resulting mass ended up dry, add butter and mix again.
  • 6 Chiabatto split into three four pieces, each slice along two to three layers (wish, chiabatt volume, or mounting volume.
  • 7 Starting between the layers before putting the upper layer of chiabatts, laying the top of the line with the last stale of the estragona.
Nutrition Facts
  • Calories 969
  • Total Fat 18,3 g
  • Protein 54,8 g
  • Total Carbohydrate 969 g
You might also like