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Ingredients (for 2 sandwiches)
- 1 jar braised red cabbage (approx. 400 g, drained)
- 4 slices sourdough bread or rye bread
- 100 g Camembert cheese (or brie)
- 2 tsp Dijon mustard
- Butter or olive oil for frying
Preparation
- 1Spreading and layering: Spread one side of the bread slices with Dijon mustard. Pile the braised red cabbage on top, then slice the Camembert cheese over it. Cover with the other slice.
- 2Frying: Melt the butter or heat the olive oil in a pan. Fry the sandwiches over medium heat on both sides for 3–4 minutes, until the bread is golden brown and crispy, and the cheese is melted.
- 3Serving: Cut in half, and serve with fresh salad or pickled gherkins.
