Sourdough Bread, Confit Vegetables & Emmental Cheese

Courtesy: Prakash Chettiyar, culinary director, JW Marriott Mumbai Sahar

INGREDIENTS

Sourdough bread 2 slices Arugula 5 grams Emmental cheese 30 grams

For the Confit Vegetables Zucchini 20 grams Yellow squash 20 grams

Red bell pepper 20 grams

Yellow bell pepper 20 grams

Oil 200 ml Rosemary 2 sprigs

Garlic cloves 5 grams

For the Romesco Sauce Spread

Roasted red bell pepper 50 grams

Sundried tomato 10 grams Salt to taste

Black pepper to taste

Olive oil 15 ml

Hazelnut 15 grams

Garlic 5 grams

Lemon juice/sherry vinegar 15 ml

METHOD Sweet peppers, confit in their own savoury juices, meet the vibrant embrace of Romesco, a beloved Spanish spread renowned for its versatility. Nestled within slices of perfectly fermented sourdough bread, this sandwich becomes a symphony of flavours, each element enhancing the next. Yet, the true star remains the unparalleled crunchiness of the bread, a delightful contrast that elevates this dish to new heights of culinary delight.”

To make the confit vegetables, slice the vegetables and place them in a pan. Add the oil with garlic cloves and rosemary. Confit the vegetables at 70 degrees celsius for 40 minutes. To make the Romesco spread, blend all the ingredients to a coarse paste. To assemble, apply butter on the bread and toast it on a pan. Apply a little pressure on the bread to get a crisp surface.

Spread a spoonful of the Romesco sauce, add the confit vegetables, and a good amount of Emmental.

Place the sandwich in the oven for the cheese to melt. While the cheese is still hot, place the toasted bread and finish the sandwich. Serve with pickled vegetables or fries.