“when i think of summer in france, my head goes to hazy heat and lazy lunches with simple, fresh ingredients and good friends," says richard bertinet. "i would round things off with a crème brûlée with seasonal cherry compote – it can be made well in advance, so is just the thing to underline those relaxed, joie de vivre vibes.”
This cheesy sandwich is a great way to use up a jar of pickled red cabbage, which adds a satisfying crunch and tang to the already-winning combo of melted cheese and chicken.