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Summertime Reblochon open sandwiches

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  • Cheese :

    Reblochon
  • Dish type :

    Snack, Starter
  • Season :

    Spring, Summer

Ingredients - for 4 persons

  • 1/2 Reblochon cheese
  • 1 baguette
  • 1 aubergine (not too thick)
  • 250ml frying oil
  • Salt & pepper

Preparation

  1. Cut the aubergine into thin slices, spread them out on a board and salt them. Leave them to sweat.
  2. Cut 8 slices of bread, and toast them. Cut 8 slices of Reblochon cheese (4-5mm thick, about 4cm long).
  3. Heat the oil in a saucepan.
  4. Drain the aubergines and fry in batches of 4. When they are golden brown, drain them, then salt them.
  5. Preheat the oven to thermostat 6-7.
  6. Arrange the bread by placing one aubergine slice on the bread, then a slice of cheese centred in the middle, then an aubergine on top.
  7. Add some pepper and place in the oven for 5 minutes.