Ingredients
For the strawberry balsamic chutney:
1 tbsp Violife VIOBLOCK
2 red onions, diced
1 tsp salt
1 tsp black pepper
1 tbsp brown sugar
2 tbsp balsamic vinegar
220g fresh strawberries, diced
For the sandwich:
150g Violife Le Rond, cut into 1cm slices
2 tbsp Violife VIOBLOCK
4 slices wholegrain sourdough bread
Fresh salad leaves
From our assortment
INSTRUCTIONS
1. For the chutney, add VIOBLOCK to a saucepan and heat over a medium heat. Add the onions, salt and pepper and cook for around 10 minutes until golden.
2. Sprinkle with brown sugar, and add the vinegar. Reduce the heat, and simmer for a further 10 minutes while stirring continuously. Add the strawberries and stir for another five minutes. Pour into a mixer and blitz. Pour into a jar with an airtight seal.
3. For the sandwich, heat some of the VIOBLOCK in a griddle pan and fry the slices of bread for 2-3 minutes on each side until golden yellow.
4. Spread the strawberry balsamic chutney on the slices of bread, then fill your sandwich with the Le Rond slices and the salad leaves.
5. Cut through in the middle and serve warm. Bon appétit!
