Slices of rillettes
- slices of fresh bread (bannette style)
- 1 pot of rillettes
- 4 tbsp. Dijon mustard
- 1 bag of grated cheese
Preparation 15 mins
Cooking 20 mins
Rest 6 hours
Cut the bread into thin slices.
Spread a fairly thin layer on each slice with the mustard, then with the rillettes. Cover with grated cheese.
This preparation can wait in the refrigerator for half a day.
Just bake just before taking the kir because these sandwiches are best eaten hot and grilled.
For this rillette toast recipe, you can count on 15 minutes of preparation. To learn more about the foods in this toast recipe, head over to our food guide here.