Czech style Pilsner
Soft malty flavour balanced with a mild bitterness and a fragrant hop nose
160g sliced cheddar
100g sliced salami
1 grannie smith apple, thinly sliced
Set your oven (or a toaster oven will work) to broil. Cut the baguette into diagonal 1/2 inch slices. Arrange slices on baking sheet and toast in oven. Watch carefully so they don’t burn. Flip slices once lightly toasted on top (pale brown in colour) to toast the other side.
To assemble, layer each slice of baguette with one slice of salami, 2 pieces of apple and a slice of cheese. If you wish, you can quickly melt this in the oven on broil. It will only take about 10 seconds to melt the cheese, so watch it the whole time to prevent burning.
Recipe courtesy of Wine, Food & Friends.