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Sunday : 7:00 - 18:00


Rosette de Lyon grilled cheese

Difficulty: Easy




Preparation (min)


Total (min)


  • 2 slices Organic Integral Sourdough Bread
  • Extra virgin olive oil
  • 1 oz. (30 g) roasted plum tomatoes
  • 1/3 oz. (10 g) dried tomato tapenade
  • 1 1/2 oz. (50 g) Havarti cheese
  • 1/3 oz. (20 g) Rosette de Lyon sausage, thinly sliced
  • Arugula leaves


  1. Preheat oven to 350°F (175°C). Slice 1 tomato in two. Sprinkle with salt and pepper, then drizzle with oil. Roast tomato in oven for 20 to 30 min.
  2. Brush one side of bread slices with oil, then turn bread slices over to have the oiled side down.
  3. Spread each bread slice with half the cheese.
  4. Top cheese from one bread slice with roasted tomato, then sausage, and finally, arugula leaves. Top with remaining bread slice with cheese, oiled side up.
  5. Heat a large frying pan over medium-high heat. Add sandwich to pan and cook both side until bread is golden and crispy and cheese is melted.

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