Grilled Pide Sandwiches

Name: Grilled Pide Sandwiches
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 1 big onion; 4-5 Stem(s) Thyme; 2 TABLESPOONS Oil; 2 TABLESPOONS liquid honey; 7-10 Tbsp pepper, salt; 75 g + 50 g soft butter; 1 coated Tbsp Harissa (Arabic spice paste; tube); 1/2 bunch Parsley; 1 TABLESPOON Horseradish (glass); 1 (approx. 500 g) oval flatbread; 2 (200 g each; 60 % fat) Camemberts; 2-3 TABLESPOONS Pesto (glass; e.g. Seasonal Pesto)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

1 big onion
4-5 Stem(s) Thyme
2 TABLESPOONS Oil
2 TABLESPOONS liquid honey
7-10 Tbsp pepper, salt
75 g + 50 g soft butter
1 coated Tbsp Harissa (Arabic spice paste; tube)
1/2 bunch Parsley
1 TABLESPOON Horseradish (glass)
1 (approx. 500 g) oval flatbread
2 (200 g each; 60 % fat) Camemberts
2-3 TABLESPOONS Pesto (glass; e.g. Seasonal Pesto)

Directions

1
Peel onion and cut into thin rings. Wash the thyme, shake dry and pluck off the leaves. Heat the oil in a pan and fry the onion until golden brown. Add thyme and honey and simmer briefly.
2
Season with pepper and a little salt, remove from heat.
3
For the Harissa butter, mix 75 g butter and Harissa and season with a little salt. For the horseradish parsley butter, wash parsley, shake dry and chop finely. Mix 50 g butter, parsley and horseradish, season with a little salt.
4
Quarter the flat bread and cut it open horizontally. Roast the bread on the hot grill with the inside down briefly. Cut the camembert into slices.
5
Take flatbread off the grill. Cover 2 lower halves with camembert slices, drizzle 1 of them with pesto and cover 1 with honey onions. Place the upper halves on top and press down well. Spread the remaining 2 lower bread halves each with one type of butter, cover with the upper halves and press down well.
6
Roast the breads on the hot grill again on each side for about 2 minutes until crispy and cut them into pieces or strips.