Crispy ciabatta cordon bleu

Name: Crispy ciabatta cordon bleu
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Pot of basil; 1 Stalk sage; 1 small ciabatta (Italian white bread; 250 g); 4 discs (40 g each) cooked ham; 4 discs (40 g each) Garlic Gouda cheese; 3 Eggs; 1/4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1/2 Head romaine lettuce; 7-10 Tbsp grated peel and juice of 1 untreated lemon; 2 TABLESPOONS white balsamic vinegar; 3 TABLESPOONS Olive oil; 7-10 Tbsp Sugar; 2-3 TABLESPOONS Butter or margarine; 7-10 Tbsp Lemon and basil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Pot of basil
1 Stalk sage
1 small ciabatta (Italian white bread; 250 g)
4 discs (40 g each) cooked ham
4 discs (40 g each) Garlic Gouda cheese
3 Eggs
1/4 l Milk
7-10 Tbsp Salt
7-10 Tbsp Pepper
1/2 Head romaine lettuce
7-10 Tbsp grated peel and juice of 1 untreated lemon
2 TABLESPOONS white balsamic vinegar
3 TABLESPOONS Olive oil
7-10 Tbsp Sugar
2-3 TABLESPOONS Butter or margarine
7-10 Tbsp Lemon and basil

Directions

1
Wash the herbs, pluck the leaves from the stems. Cut basil into strips. Cut off the ends of the bread. Cut remaining bread into 4 thick slices. Cut a deep pocket in each slice.
2
Fill each with a slice of ham, cheese and a few strips of basil. Whisk eggs and milk. Season with salt and pepper. Soak the slices of bread in it for about 20 minutes. Turn at intervals. In the meantime, clean and wash the romaine lettuce and cut it into bite-sized pieces. Mix lemon zest and juice, vinegar, oil and remaining basil. Season with salt, pepper and sugar. Heat the fat. Sauté sage briefly in it.
3
Mix lemon zest and juice, vinegar, oil and remaining basil. Season with salt, pepper and sugar. Heat the fat. Sauté sage briefly in it. Add slices of bread and fry for 1-2 minutes on each side until golden brown. Mix salad and vinaigrette. Serve garnished with lemon and basil