Mmmh, la vie est belle!
Sandwich delight with our French white country loaf
Here you can see our wonderfully soft, large-pored French white country loaf with a sophisticated aubergine ragout and a pistachio pesto. You can whip up this delicious sandwich in about 30 minutes. Bon appétit!
Ingredients
pour 2 très bons sandwichs
4 slices of MOIN's French white country loaf
100 g aubergine
25 g pistachios, roasted and salted
15 g baby spinach
1/2 onion
1/2 tsp ground cumin
1/4 tsp ground lupin coffee
1 tsp agave syrup
40 g plain soy yoghurt
2 tbsp olive oil Olivenöl
salt & pepper
Preparation
1. For the pesto, puree the pistachio kernels and soy yoghurt in a tall mixing bowl with a hand blender and season with pepper.
2. Wash and drain the aubergine, peel the onion and cut both into very small cubes.
3. Heat the oil in a pan and fry the onion cubes in it over medium heat until translucent. Add the aubergine cubes and fry for about 8 minutes. Stir in the cumin and agave syrup and season with salt.
4. Wash and dry the baby spinach.
5. Toast the bread slices. Divide the aubergine ragout between two slices, sprinkle with the lupin coffee and top with a few spinach leaves. Spread the pistachio pesto on the other two slices of bread. Fold one slice of bread with the aubergine ragout and one with the pistachio pesto into a sandwich and - go on - take a bite.