Chayote-chèvre Sandwiches

Chayote-chèvre Sandwiches
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 1


  • 6 leaves

    basil, chopped

  • 1/2 cup
    (125 mL)

    olive oil

  • 1

    garlic clove, chopped

  • 3 Tbsp.
    (45 mL)

    raspberry vinegar

  • 4 slices

    plain or peppered quebec chevre cheese


Cut chayote in 2 lengthways. Remove pit and peel. Cut into 8 thick slices.

In a bowl, combine basil, oil, garlic and raspberry vinegar.

Brush chayote slices with this dressing.

Pan-fry or grill chayote on medium-high heat until tender.

Place cheese slices on 4 chayote slices and top with remaining chayote slices.

Let cheese melt a little and serve with dressing.

Source: Académie Culinaire

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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© Société des alcools du Québec, 2007