Basque sandwich

For a successful aperitif

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You need: (for 4 people)

• 4 slices of farmhouse bread
• 2 red peppers
• 1 onion
• 2 cloves of garlic
• 2 thick slices of Bayonne ham
• 1 tablespoon of olive oil
• 2 tablespoons of Espelette pepper vinegar
• Salt & Pepper

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1. Wash, seed and dice the peppers.
2. Peel and chop the onion and a single clove of garlic. Then fry them in a hot pan in olive oil until they are browned.
3. Add the peppers, vinegar, salt and pepper and simmer for about 15 minutes over medium heat.
4. In order to peel them easily, place them in a covered bowl to cool. Then peel and de-seed them and cut them into strips.
5. Peel the remaining garlic clove and rub it into the bread slices.
6. Place the pepper mixture on the bread. Cut the ham slices in half and cover the bread with them.
7. Serve immediately as an aperitif or with a green salad.

Tip: Try this recipe also with Nepalese pepper vinegar or blackcurrant and juniper balsamic.

You don’t have the Espelette pepper vinegar? Find it in our shop