INGREDIENTS

8 slices of farmhouse seed bread

190g Epoisses cheese

300 g button mushrooms

1 teaspoon chestnut honey

1 handful arugula leaves

20 g soft butter

PREPARATION

Clean the mushrooms and cut into 4. Melt a knob of butter in a frying pan and brown the mushrooms. When the mushrooms are cooked and lightly browned, add the honey. Set aside for later.

Cut the Epoisses into thin slices.

On one slice of bread, place a few slices of Epoisses (covering the entire surface), a few button mushrooms in honey and a little arugula, then cover with a second slice of bread. Butter the outside of the bread slices.

Toast in a waffle iron for 3 minutes.

Enjoy it piping hot with a glass of Veuve Ambal Crémant de Bourgogne Millésimé!
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