Crunchy vegetable and Confit Gizzard Club sandwich


  • 1 cucumber
  • 1 white tip radish
  • 100g button mushrooms
  • 1 bunch celery
  • 100g mange-tout
  • 50g butter
  • 10g mustard
  • 200g confit poultry gizzards


Take 3 slices of sandwich bread.

Spread them with soft mustardy butter.

Mix the fresh, crunchy vegetables and the cubes of confit gizzards together to form a harmonious mix of sizes and colours.

Place the mixture between the three layers of bread.

Recipe created by François MORABITO, of the restaurant "L'atelier du goût" in Strasbourg.

Chef's Tips

This is a snack presented in the form of a "millefeuille", which can be adapted according to everyone's whims and favourite vegetables.

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