2016 Fourth Place Winner: Cruising the French Riviera

  • Chef: Debbie Reid
  • Ready in: 20 minutes
  • Serves: 1-2
  • Complexity: easy
2016 Fourth Place Winner: Cruising the French Riviera

Ingredients

  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons whole grain Dijon mustard
  • 1/3 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon olive oil
  • 12 slices Genoa salami
  • 2 large croissants, split
  • 6 ounces Rumiano Organic Fontina, shredded
  • 4 ounces dried figs, thinly sliced
  • 2 ounces Rumiano Garlic Jack, shredded
  • 3 tablespoons butter, divided

Directions

Place the mayonnaise, mustard, lemon zest and lemon juice into a small bowl; mix; set aside. Heat olive oil in a large non-stick skillet over medium-high heat. Add the salami, in a single layer, and cook until crispy, approximately 2 minutes per side; remove to paper towel to drain. (Cook in two batches depending on size of skillet.) Wipe skillet out; set aside for later use. Place the bottom halves of the croissants, cut side up, onto work surface. Top evenly with the fontina cheese, figs, reserved salami, and garlic jack cheese. Spread the reserved mayo mixture onto the cut side of the top half of the croissants, place mayo side down onto sandwiches, press down slightly. Place skillet over low heat. Add in 1 1/2 tablespoons butter and allow to melt. Place sandwiches, fontina cheese side down, into skillet and cook until toasted, approximately 4 minutes. Remove sandwiches from skillet, add in remaining 1 1/2 tablespoons butter, allowing it to melt. Flip sandwiches over and place back into skillet and cook until second side is toasted, approximately 4 minutes. Remove sandwiches from skillet, flip sandwiches over, cut in half and enjoy! Makes 2 sandwiches

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