double cream brie, mortadella, pickle baguette

serves 2

Prep: 5 minutes


  • 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


  • 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.
Double Cream Brie 200g


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