Cornbread, smoked magret and dried apricots
INGREDIENTES serves 4 :
4 cornbread rolls
4 tablespoons wasabi mayonnaise
A few escarole leaves
20 slices of smoked magret
8 soft dried apricots
Balsamic vinegar glaze
Slice the tomatoes and apricots, and cut the escarole into strips.
Cut the buns in two. Spread mayonnaise onto each bun.
First add the slices of tomato, then the escarole, smoked magret, and finally the apricot slices with a few drops of vinegar glaze.
Top with the other half of the bun.