Mushroom, cured meat, and Gruyère France Ciabatta

serves 4
Preparation time : 15 min


  • 4 ciabatta breads
  • A few spinach leaves
  • 12 slices of cured meat
  • 8 white mushrooms
  • 100g Entremont Gruyère France cut into thin strips
  • 1 bunch of chives
  • hazelnut oil
  • Salt and fresh pepper 



Remove the stalks of the mushrooms, only use the caps. Peel them and slice them thinly.

Put them in a bowl and drizzle hazelnut oil over them, salt and pepper to taste. Add the chopped chives.

Cut each ciabatta in half and brush hazelnut oil over the bread.

Lay a few spinach leaves, then the strips of Entremont Gruyère France, and three slices of cured meat. Add two generous spoonfuls of mushrooms, a few more spinach leaves and close the sandwich.

Photo Credits: Valérie Szewczyk

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