: Meat

2 large slices of farmhouse bread

2 tbsp home-made pesto

2 slices cured ham

1 handful baby spinach leaves

5 sun-dried tomatoes

80 g Pavé d’Isigny Sainte-Mère

20 g Isigny Sainte-Mère unsalted butter

Spread pesto on the two slices of bread.

On the bottom slice, place : the sun-dried tomatoes, the two slices of cured ham, thin slices of Pavé d’Isigny from which you removed the rind, and baby leaf spinach, then close the sandwich with the second slice of bread.

Preheat the oven to 220 °C.

In a pan, melt the unsalted butter, then cook the sandwich in the butter for 5 minutes on each side.
Place the sandwich in the oven for 5 to 10 minutes to finish.

Cut into halves and eat immediately with a salad.