Ingredients
Serves 4
- 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
-
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.
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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.
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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.
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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.
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Remove sandwiches from the oven. Top with tomatoes and onions. Garnish with thyme and cress. Sprinkle with salt and pepper. Serve immediately.
Bon
Appétit
Appétit
