Prep Time
5 mins
Makes
1
Ingredients
- 1 Deli Kitchen Sliced Focaccia
- Leftover ham and cold cuts
- Leftover cheeseboard cheeses (chunky bits or sliced)
- 25g Cornichons
- 100g Brussels sprouts
- 1 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp wholegrain mustard
- Squeeze of lemon juice
- Onion chutney
- Salt and pepper, to taste
Method
- Finely shred the Brussels sprouts and chop the cornichons.
- Mix with the mayo, Dijon mustard, wholegrain mustard, lemon juice, and a pinch of salt and pepper. Taste and tweak as needed for that perfect zing.
- Take your pre-cut focaccia and spread a good layer of onion chutney over the bread.
- Layer on half the slaw, followed by the cheeses, then the ham or cold cuts. Top with the remaining slaw.
- Pop the focaccia lid on top and give it a gentle press to hold everything together.
- Slice into two halves down the middle to reveal the cross section and enjoy.
