Sheep cheese sandwich with olive pesto

AUTHOR
Eunice Scott
DIFFICULTY
easy
RATING
4 3
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 50 g black olives
  • 35 g green olives stuffed with paprika
  • 1 Garlic clove
  • 2 TABLESPOONS Olive oil
  • 7-10 Tbsp Pepper
  • 8 discs Sandwich toast
  • 300 g Sheep's cheese
  • 2 small red onions
  • several sheets Oak leaf salad

Directions

  1. 1

    Stone black olives. Finely chop the olives. Peel garlic and press it through the garlic press to the olives. Stir in oil. Season with pepper. Toast the slices of bread.

  2. 2

    Cut cheese into slices. Peel onions and cut into thin rings. Wash the lettuce leaves and dab dry. Place some lettuce leaves on each slice of bread, spread cheese and onion rings on top. Spread with the olive pesto, cover with a second slice of bread

Nutrition Facts

KCAL
440 kcal
CARBS
42 g
FATS
24 g
PROTEINS
18 g