AND... HERE ARE OUR FIRST PERFECT MATCHES!
All-red club sandwich
Serves 4: 12 slices of sandwich bread • 8 tsp. raspberry jam • 8 slices of dry-cured Grisons beef • 200 g Cantal cheese • a few leaves of red oakleaf lettuce
Wash and dry the lettuce leaves thoroughly in a clean cloth. Cut the cheese into thin slices. Toast the slices of bread for 1 to 2 minutes under a hot grill (200 °C, gas mark 6-7).
Spread the raspberry jam on the 4 slices of toast. Cover with half the slices of cheese, dried beef and lettuce leaves. Place another slice of bread on top of each sandwich and spread with the remaining jam. Spread the remaining cheese, dried beef and lettuce leaves on top. Top each sandwich with the remaining slices of bread and cut them in half. Hold them together with a wooden toothpick and serve.