Savoury Nibbles
| Preparation: | 15 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 2 min |
| Total: | 17 min |
servings
| Category: | Bread and cereals |
| Subcategory: | Sandwiches |
| Source: | Metro |
Recipe ingredients
- Green Onion and Red Pepper Submarine with Basil Pesto and Goat Cheese
- 1 green onion and red pepper submarine roll
- As required Selection unsalted butter, room temperature
- ¼ cup (60 mL) shredded goat cheese
- ¾ cup (180 mL) Irresistibles basil pesto
- To taste Irresistibles balsamic vinegar
- Chipotle Submarine with Rhubarb-mango Tartare
- 1 chipotle submarine roll
- ¼ cup (60 mL) Selection unsalted butter, room temperature
- ¼ cup (60 mL) Selection brown sugar
- ½ cup (125 mL) rhubarb, diced
- ½ cup (125 mL) ripe ataulfo (yellow) mango, chopped
- 2 Tbsp. (30 mL) lime juice
- 125 g Paillot de chèvre log, sliced
Preparation
Preheat oven to 400˚F (200˚C) or barbecue to medium-high.
Cut the submarine rolls in 2 lengthways, then into 1-in. (2.5-cm) pieces.
Green onion and red pepper submarine roll: Lightly butter and broil or grill. Remove and let cool.
Top each piece with a bit of shredded cheese, some pesto and a few drops of balsamic vinegar and garnish with a basil leaf.
Chipotle Submarine: In a bowl, combine butter and brown sugar and spread on cut face of roll. Broil 1 – 2 minutes to brown. In another bowl, mix rhubarb and mango with lime juice.
Place a slice of chèvre on each broiled piece and top with rhubarb-mango tartare.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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