120 min
Type of dish: Finger foods
Temperature: Hot
Cuisine type: Basque cuisine
Seasonal period: All year
Traces of nuts
Traces of nuts
Traces of sesame
Traces of sesame
Traces of soy
Traces of soy
Ingredients for 5 portions
Ingredients for portions/units
Garlic, bulb 1.0 ud
Onion 0.1 kg
Leek 1.0 ud
Comte 18 months old cheese 0.05 kg
Butter 0.012 kg
Chives 3.0 g
Sakura Mix shoots 0.003 kg
Oxtail 0.3 kg
Garlic, bulb 0.6 ud
Onion 0.3 kg
Carrots 0.05 kg
Leek 0.4 ud
Tomato 0.04 kg
Table salt 1.0 g
Ground white pepper 0.2 g
Plain flour 0.01 kg
Olive oil 0.02 l
Red wine 0.1 l
Brown stock 0.2 l

For stewed veal tail stew:

  • Make a stewed veal tail.
  • Separate the meat from the bones.
  • Chop garlic, onion and leek into brunoise and poach.
  • Mix the stewed and shredded meat with the poached vegetables.
  • Stir in some of the sauce from the stew.
  • Salt to taste.

For the sandwich:

  • Place a slice of cheese on each slice of bread.
  • Spread the tail filling on one of the slices of cheese and cover with the other slice.
  • Cut the crusts off the bread.
  • Cut the sandwich in to two diagonally.

For decoration:

  • Chop the chives.
  • Select some sprouts of Sakura Mix.


  • Butter one side of the sandwich and place it on the griddle.
  • Butter the other side of the sandwich again.
  • Turn it over so that both sides are evenly toasted.
  • Decorate with the chives and microsprouts.
Nutritional information (1 portion)
Fiber 3.82 g
Saturates 5.33 g
Monounsaturated fatty acids 7.45 g
Polyunsaturated fatty acids 0.85 g
Cholesterol 45.44 mg
Calcium 154.39 mg
Iron 3.43 mg
Zinc 2.36 mg
Vitamin A 239.09 ug
Vitamin C 33.02 g
Folic acid 88.48 ug
Salt (Sodium) 140.0 mg
Sugars 7.31 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.