- Preparation 25 min.
Peel and finely chop the onion. Brown it in a pan with a drizzle of olive oil. Cook for about 5 minutes, then add the blueberries to the pan and cook for another 5 minutes.
Toast the slices of bread. On four slices of bread, place the caramelised onions with the blueberries, then add three pieces of Isigny Sainte-Mère Camembert au Lait Cru and finish with the baby spinach leaves.
Close the sandwich and enjoy!