1 teaspoon of thyme, minced
2 tablespoons of lime juice
1 tablespoon of honey
1/2 tablespoon of mustard
2 tablespoons of water
Salt and black pepper to taste
1/4 cup of olive oil
4 torn escarole leaves
2 rabbit slices (50g)
100g of beef, sliced thin
2 slices of pumpernickel bread
2 tablespoons of store-bought mango chutney
1 teaspoon of thyme, minced
2 tablespoons of lime juice
1 tablespoon of honey
1/2 tablespoon of mustard
2 tablespoons of water
Salt and black pepper to taste
1/4 cup of olive oil
4 torn escarole leaves
2 rabbit slices (50g)
100g of beef, sliced thin
2 slices of pumpernickel bread
2 tablespoons of store-bought mango chutney
In a bowl, combine thyme, lime juice, honey, mustard, and water
Add salt and pepper to taste
Add olive oil in a stream, whisking constantly until smooth
Use this sauce to season the escarole, rabbit, and beef separately
On one slice of bread, arrange the escarole and top with beef
Top with mango chutney and finish with rabbit slices
Cover with another slice of bread and serve.
