Brioche Picnic Finger Sandwiches

Ingredients

Salami and rocket

1 St Pierre Brioche baguette
1-2 tsp Butter
10 slices salami
10 slices Emmental (or other cheese of your choice)
Handful rocket leaves
Mayo or mustard mayo

Goats cheese and roasted red pepper

1 St Pierre Brioche baguette
1 Red pepper, chopped into large chunks
1 clove garlic, skin-on, smashed
1 tsp olive oil
Pinch sea salt and black pepper
Pinch dried oregano
1 large Goats cheese log, sliced
Fresh herbs such as chives, thyme or basil
1-2 tbs chilli jam or relish

Chicken pesto and houmous

1 St Pierre Brioche baguette
3 tbs houmous
2 handfuls shredded roast chicken
1-2 tbs green pesto
5 Sunblush tomatoes, chopped if large

Method

Salami and rocket

1. Butter the brioche then add a little mustard mayo to one half.
2. Layer on the salami, cheese and rocket leaves.
3. Slice into 4 or 5 pieces.

Goats cheese and roasted red pepper

1. Place the diced red pepper in a baking tin with the smashed whole clove of garlic and drizzle over the oil.
2. Add a pinch each of salt, pepper and oregano then roast in the oven at 170°C for about 15 minutes until slightly soft and brown around edges.
3. Discard the garlic, then allow the pepper to cool. You can do this in advance and keep in the fridge for a day
4. Open the baguette and add the roasted pepper then add the sliced goats cheese and a few small dollops of chilli jam or relish.
5. Sprinkle on a few chopped herbs then slice into 4 or 5 pieces

Chicken pesto and houmous

1. Spread the houmous over one side of the baguette.
2. Add the shredded chicken and sunblush tomatoes.
3. Drizzle over a little pesto then slice into 4 or 5 pieces