serves 2

ingredients

• 200g Yarra Valley Cheese Double Cream Brie
• 150g – 200g mortadella, sliced
• 1 head baby cos lettuce
• 4 large pickles
• 1 fresh, crusty baguette
• 1–2 tbsp softened butter

method

• Slice the baguette in half lengthwise, but not all the way through. Keep one side together to help keep the fillings inside.
• Slather both insides with the softened butter.
• Wash and dry baby cos lettuce and separate leaves.
• Slice Yarra Valley Cheese Double Brie into slices 1/2cm thick.
• Slice pickles lengthways.
• Layer cos lettuce leaves first, then cheese, then mortadella and then pickles inside the baguette.
• Close and cut into two sandwiches.