This toasty fusion of sweet and savoury notes is sure to raise a smile to get you through the Tuesday blues. 

Ingredients: 

  • 70g Gorgonzola Piccante
  • 1 slice sourdough bread
  • 1 slice Gorgonzola Piccante & port cranberry topped sourdough bread
  • 10g blue cheese bechamel mix
  • 2 slices prosciutto
  • 80g caramelised pear
  • 20g candied qalnuts
  • 10g hot honey

Method or Assembly Order:

  • Slice sourdough bread.
  • Spread blue cheese bechamel mix onto sourdough bread.
  • Crumble Gorgonzola Piccante on top.
  • Top with 2 slices of prosciutto.
  • Place 6 slices of caramelised pear on top.
  • Evenly place the candied walnuts over the sandwich.
  • Place Gorgonzola Piccante & port cranberry sourdough bread lid on top.
  • Place into the Merrychef or oven.
  • Serve with a drizzle of hot honey.

This award-winning sandwich was created by Kirsty Fitzpatrick from Deli Lites for the Sandwich & Food to Go Designer Competition in 2024. 

Why not create your own twist by substituting some of the ingredients.