4 croissants of 70 g 8 tranches Emmental de France Block 28% fat 6 tranches Pata Negra Iberian Ham 40 g grilled red peppers 40 g grilled green peppers 40 g grilled yellow peppers 60 g grilled sliced aubergines 60 g grilled sliced courgettes 8 confit cherry tomatoes in olive oil 12 cured black olives 4 tsp black olive tapenade mesclun salad basil leaves
Split the croissant in two like a sandwich, but leave the two ends uncut. spread a thin layer of tapenade on both inner sides of the croissant. Fill the croissant, alternating between slices of grilled vegetables and the confit tomatoes or cured olives (pepper, courgette, aubergine, confit tomatoe). Place the thinly sliced emmental on top of the filling and the slice of iberian ham on top of the emmental.
Add the black olives and basil leaves and a few salad leaves. Press down to close the croissant.
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