Main dish, Tartine / sandwich

Provençal slice with lamb and Brebirousse d’Argental

People 4 Foodlovers
Cooking time 34 min.

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  • 160 g Brebirousse d’Argental
  • 4 generous slices of farmhouse bread
  • 2 courgettes
  • 2 tomatoes
  • 300 g leg of lamb, bone removed
  • 2 cloves garlic
  • 3 cl olive oil
  • Fine salt, freshly ground pepper
  • Sprigs of rosemary

Preparation steps

  1. Preheat the oven to 130°C.
  2. Evenly slice the courgettes and tomatoes. Lightly oil a baking dish and place the tomatoes and courgettes in alternate layers. Season with salt and freshly ground pepper and add a few sprigs of rosemary for flavour, then cook in the oven for about 30 minutes.
  3. While that is cooking, dice the lamb and cook in a hot frying pan with the remaining olive oil.
  4. Once the vegetables are nicely roasted, take them out of the oven.
  5. Turn the temperature up to 180°C.
  6. Place the slices of bread on a sheet of baking paper, rub them with a clove of garlic (germ removed). Place a portion of roasted vegetables, a few pieces of diced lamb and some generous slices of cheese on each slice of bread.
  7. Bake in the oven for 3-4 minutes. Once the cheese has melted, transfer to your serving plates and enjoy nice and hot.


😉 Tip: You could add a few grilled peppers to this recipe.

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