RECIPES
The authentic collection
FO R E WO R D
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I am delighted to share with you these sandwich and open-sandwich recipes made with the authentic collection of breads by Délifrance. Whether your customers prefer classic and timeless recipes or original and surprising creations, you will find all the inspiration you need in this book to satisfy them. Exceptional ingredients and traditional techniques – the product of a century of baking know-how – come together in these uniquely delicious, hand-crafted breads. You will find meat- and fish-based recipes, but also vegetarian recipes; recipes that combine savoury and sweet notes with soft and crunchy textures to produce a unique sensorial experience. I used typically French ingredients as well as ingredients from all over the world to take your senses on a journey of discovery. I enjoy utilizing the wealth of diversity that exists in all culinary cultures. I hope this recipe booklet will inspire you to create your own delicious sandwiches.
Michel Roth Meilleur Ouvrier de France .
F CO N T E O E NT BL A S T D é l i f r a n c e h é r i ta g e r e c i p e s
4
Caesar roll
6
From North to South
8
The taste explosion
12
Five friends
14
Nordic open sandwich
18
Garden open sandwich
20
Anchovy open sandwich
22
Délifrance Feel Good recipes
24
The exotic
26
0% wheat, 100% flavour
28
Turmeric, turkey, and nuts roll
32
Veggie
34
Awaken your senses
38
Beef shawarma with hummus
40
Goat’s cheese and black cherry sandwich
42
3
4
Our selection of DĂŠlifrance HĂŠritage breads is unique. Each bread reflects the soul, the expertise, and the care our bakers put into making them. The recipes chosen were designed to highlight the breads authenticity. From traditional to more exotic recipes, each one is a taste experience that conveys the warmth of our beloved traditions while also surprising you with its originality.
5
CHEF’S TIP Add a few minced anchovy fillets to the Caesar dressing.
6
C aesar roll INGRE D IENTS ( f o r 4 s a n d w i c h e s )
4 Délifrance Héritage hand-crafted white rolls I 150g cooked chicken or turkey breast 80g Caesar dressing (mayonnaise, minced garlic and grated Parmesan) I 4 red radishes 1 spring onion I 20 Parmesan shavings I 2 capers I A few escarole lettuce leaves Chives I Olive oil
Preparation Bake the bread 5-8 min. at 200°C. Cut the radishes and capers into sticks. Make the Caesar dressing: mix together the mayonnaise, minced garlic and grated Parmesan.
Assembly Cut the rolls in half and spread one half of each with the Caesar dressing and a few escarole lettuce leaves. Arrange three pieces of sliced, cooked chicken or turkey on top. Divide the radishes, capers and chives between the rolls, and add five Parmesan shavings to each. Finish with slices of spring onion and drizzle with olive oil.
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8
1
Plain roll
F ro m N orth to S o u th
9
2
Barley malt roll
3
Spelt and seeds roll
From North to South MINI HAND-CRAFTED ROLLS ASSORTMENT 1
P lain roll INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Héritage plain rolls 12 slices of chorizo I 200g chopped tomatoes I 1 onion, thinly sliced Espelette pepper I Olive oil I Salt I Pepper
Preparation
Bake the bread 4-5 min. at 200°C. 10
Tomato rougail: fry the sliced onion in a saucepan with the olive oil for 15 minutes. Add the chopped tomatoes, salt, pepper and Espelette pepper. Cook together for 20 minutes. Leave to cool.
Assembly
Slice the plain rolls in half. Using a spoon, spread the tomato rougail across the whole surface of the roll, then add three slices of chorizo, loosely rolled to add volume.
3
S pelt and seeds roll INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Héritage spelt and seeds rolls 100g Saint-Nectaire cheese I 1 Granny Smith apple I 3 walnuts
2
B arle y m alt roll INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Héritage barley malt rolls 4 slices of salmon I 20g horseradish I 20g fromage blanc or cream 12 thin slices of cucumber I Pepper
Preparation
Bake the bread 4-5 min. at 200°C. Season the fromage blanc with pepper and add the horseradish.
Assembly
Slice the barley malt rolls in half. Spread the horseradish fromage blanc on the bread and add three slices of cucumber and a slice of smoked salmon, laying it attractively so that it adds volume.
CHEF’S TIP The fromage blanc tempers the powerful flavour of the horseradish. You could also replace the fromage blanc with cream.
Preparation
Bake the bread 4-5 min. at 200°C. Slice the Granny Smith apple finely and cut the Saint-Nectaire into four 25g slices.
Assembly
Cut the spelt and seed rolls in half and arrange five apple slices on each. Add the slice of Saint-Nectaire. Top with the walnut kernels.
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CHEF’S TIP You can add green peppers to the mix of marinated peppers, or make this recipe with the DÊlifrance Feel Good half-baguette with beetroot and seeds.
12
T he taste e x plosion INGRE D IENTS ( f o r 4 s a n d w i c h e s )
4 Délifrance Héritage hand-crafted malted roll I 16 king prawns I 140g red bell peppers 100g yellow bell peppers I 240g tomatoes I 20cl olive oil I The juice of 4 lime 4 cloves chopped garlic I 24 leaves basil I 80g green pesto I 16 black olives “quatre épices” mix (pepper, cloves, nutmeg, ginger) I Curry powder I Curcuma
Preparation Bake the bread 5-8 min. at 200°C. Peel the king prawns and marinate them in a mixture of olive oil, the quatre épices mix, the curry, the curcuma, and the lime juice for two hours. Peel the bell peppers and cut them into thin slices. Marinate them for two hours in the olive oil, basil and chopped garlic. Roast the slices in the oven at 200°C for a few minutes, turning them over occasionally. Peel the tomatoes, cut into quarters, and marinate them in olive oil, basil, and chopped garlic. Place them on a baking tray and cook them for an hour in a medium oven (150°C).
Assembly Cut the Délifrance Héritage hand-crafted malted roll in half. Spread the green pesto over the bread, then add the marinated king prawns, and top with the tomatoes and peppers as desired. Finish by drizzling with lemon juice and decorating with basil leaves and a few black olives. Sprinkle with spices.
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1
Carrot, flax, and pumpkin seeds lozenge
2
Raisins and walnuts lozenge
14
F i v e friends
3
Sunflower seeds knot
4
Multiseeds knot (flax, sesame, sunflower seeds and oatmeal)
15
5
Pumpkin seeds knot
FIVE FRIENDS
INDULGENT ROLLS ASSORTMENT 1
C arrot, fla x , and p u m p k in seeds lo z enge
2
R aisins and waln u ts lo z enge INGRE D IENTS ( f o r 4 s a n d w i c h e s )
INGRE D IENTS (for 4 sandwiches)
16
4 Délifrance Héritage carrot, flax and pumpkin seed lozenges 2 slices turkey ham I 80g coleslaw (carrot, white cabbage and wholegrain mustard) I 40g fromage frais with herbs I 8 red chicory leaves 8 black grapes
Preparation
Bake the bread 4-5 min. at 200°C. Cut the grapes in half. Cut the turkey ham slices in half. Take each half-slice, cut it into two pieces and spread it with coleslaw.
Assembly
Slice the lozenges in half. Spread with herb fromage frais and add the two pieces of turkey ham with coleslaw, folded. Add the grape halves and red chicory leaves.
4 Délifrance Héritage raisins and walnuts lozenges 120g salmon rillettes I 80g mango I 12 shiso leaves 4 teaspoons of passion fruit seeds I Zest of ½ a lemon Zest of ½ a lime I Espelette pepper
Preparation
Bake the bread 4-5 min. at 200°C. Dice the mango finely. Mix the salmon rillettes with the lemon and lime zests.
Assembly
Slice the rolls in half and spread with the salmon rillettes, lemon and lime mix. Spread the diced mango and the passion fruit seeds over the rillettes. Add a small pinch of Espelette pepper and two or three shiso leaves.
5
P u m p k in seeds k not INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Héritage pumpkin seeds knot rolls 1 aubergine I 1 onion I 1 tomato I 4 thin slices of green courgette I 4 thin slices of yellow courgette I 40g pesto 4 artichoke hearts marinated in olive oil, herbs and spices 16 Parmesan shavings I Salt I Pepper
3
4
S u nflower seeds k not
M u ltiseeds k not (flax, sesame, sunflower seeds and oatmeal)
INGRE D IENTS ( f o r 4 s a n d w i c h e s ) INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Héritage sunflower seeds knots 8 thin slices of Viande des Grisons (or pastrami) Honey dressing: 10g acacia honey, 10cl olive oil, 2cl sherry vinegar I 2 figs
Preparation
4 Délifrance Héritage multiseeds knots (flax, sesame, sunflower seeds, and oatmeal) 120g Brousse goat’s cheese I 8 cherry tomatoes 4 black olives I 4-5g pine nuts A few rocket leaves I Olive oil
Preparation
Bake the bread 4-5 min. at 200°C. Cut each fig into 6 pieces. Honey dressing: mix the acacia honey, olive oil and sherry vinegar.
Bake the bread 4-5 min. at 200°C. Roast the pine nuts in the oven (5 minutes at 180°C). Slice the cherry tomatoes in half.
Assembly
Slice the knot rolls in half. Place two slices of Viande des Grisons on top, arranged so that they add volume. Add three pieces of fig and drizzle with honey dressing.
Preparation
Bake the bread 4-5 min. at 200°C. Slice the yellow and green courgettes finely. Spread them with olive oil and fry them for one minute in a hot frying pan. Aubergine rougail: peel the aubergine and chop it into small pieces. Add the sliced onion and diced tomato and cook gently for 30 minutes. Season with salt and pepper and leave to cool.
Assembly
Slice the rolls in half. Spread with Brousse goat’s cheese. Add the black olive pieces, cherry tomato and roasted pine nuts. Finish with a few rocket leaves and drizzle with olive oil.
Assembly
Slice the rolls in half. Spread with 30g of aubergine rougail. Add a slice of yellow courgette and a slice of green courgette. Top with 10g of pesto, an artichoke heart cut into three pieces and four Parmesan shavings.
CHEF’S TIP To slice the courgettes really finely, use a mandolin.
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18
N ordic open sandwich INGRE D IENTS ( f o r 4 o p e n s a n d w i c h e s )
1 Délifrance Héritage malted wheat and seeds country loaf I 120g seaweed tartare 100g smoked haddock I 4 pink radishes I 1 yellow chicory I 1 Granny Smith apple 4 black grapes I Olive oil I Pepper
Preparation Bake the bread 18-20 min. at 200°C. Slice the radish and apple finely. Cut the black grapes into pieces.
Assembly Cut slices of bread 3 to 4cm thick. Spread the bread with seaweed tartare. Chop the haddock and add 25g to each slice of bread, together with the pink radish slices. Add the apple and a few petals of yellow chicory. Top with a few black grape pieces. To finish, drizzle with olive oil and sprinkle with pepper.
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G arden open sandwich INGRE D IENTS ( f o r 4 o p e n s a n d w i c h e s )
1 Délifrance Héritage country loaf I 3 red tomatoes I 3 yellow tomatoes I 1 red onion 40g black olive tapenade I 6-8g pine nuts I 20 basil leaves I Olive oil I Salt I Pepper
20
Preparation Bake the bread 18-20 min. at 200°C. Roast the pine nuts in the oven (5 minutes at 180°C). Slice the red onion. Tomato tartare: dice the red and yellow tomatoes finely and season with olive oil, salt and pepper.
Assembly Cut slices of bread 3 to 4cm thick. Spread the tartare onto the slices of bread, use a teaspoon to add two quenelles of black olive tapenade and top with four red onion pieces and the roasted pine nuts. Finish with five basil leaves.
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22
A ncho v y open sandwich INGRE D IENTS ( f o r 4 o p e n s a n d w i c h e s )
1 Délifrance Héritage Kalamata olives loaf I 12 marinated anchovies I 2 artichokes I Juice of 1 lemon 1 clove of garlic I 12 basil leaves I 2cl white wine I Olive oil I Salt I Pepper
Preparation Bake the bread 18-20 min. at 200°C. Artichoke cream: peel the two artichokes and separate out the hearts, then pour the lemon juice over them. Chop the artichoke hearts into pieces and cook them in a saucepan with the olive oil, a little crushed garlic, salt, pepper and a few basil leaves. Deglaze with 2cl of white wine. Add 5cl of water and leave to cook for 20 minutes. Drain the artichokes and blend with the olive oil to form a thick artichoke cream.
Assembly Cut slices of Kalamata olive bread 3 to 4cm thick. Spread the artichoke cream on the bread and add slivers of the marinated anchovies, rolling some of them up. Finish with a few small basil leaves.
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Food that is good for you should only ever taste exceptional. Our selection of DĂŠlifrance Feel Good breads, carefully crafted using artisanal methods, was designed to enable you to discover some of the richest and tastiest ingredients bestowed by nature. From wheat-free recipes, to ancient grains and the latest superfood trends, the following recipes and flavour combinations include a selection of ingredients with genuine taste and nutritional benefits to uplift your body. From vegan and vegetarian sandwiches to more exotic recipes, find inspiration to bring the best out of DĂŠlifrance Feel Good breads.
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CHEF’S TIP You can replace the mango with pineapple and the romaine lettuce with chicory.
26
T he e x otic INGRE D IENTS ( f o r 4 s a n d w i c h e s )
4 Délifrance Feel Good hand-crafted spelt and seeds rolls I 200 g crab I 160 g mango 120 g red onion I 8 leaves romaine lettuce I ½ passion fruit I 60 g fromage frais The juice of 4 lemons I 8 tablespoons olive oil I 8 sprigs chopped dill I Salt I Pepper
Preparation Bake the bread 5-8 min. at 200°C. Shred the crab and season with salt, pepper, lemon juice, dill, olive oil, and one spoon of fromage frais. Cut the raw mango into thin slices and the red onion into quarters.
Assembly Cut the roll in half. Sprinkle the seasoned crab over the base of the bread and top with alternate slices of mango and onion. Add a few leaves of the romaine lettuce and the passion fruit seeds (8 seeds/roll).
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28
1
Multiseed swirl with flax, sunflower and sesame seeds
0 % w h e at, 1 0 0 % f l avo u r
2
Tomato and olives knot
29
3
Plain swirl topped with corn grits
0% wheat, 100% flavour ZERO WHEAT ROLLS ASSORTMENT 1
M u ltiseed swirl with fla x , s u nflower and sesa m e seeds INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Feel Good zero wheat multiseed swirl with flax, sunflower and sesame seeds 160g of grilled chicken fillet I 8 cherry tomatoes I A few rocket leaves 5cl of teriyaki sauce I Sesame seeds
Preparation
Bake the bread 4-5 min. at 200°C. 30
Cut the cherry tomatoes into segments.
Assembly
Slice the rolls in half. Top with four thin slices of grilled chicken breast and one or two rocket leaves. Add the cherry tomato segments and sesame seeds. Serve with a teriyaki sauce. 3
P lain swirl topped with corn grits INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Feel Good zero wheat plain swirls topped with corn grits 2 avocados I 100g Cheddar I 40g wholegrain mustard 4 cherry tomatoes I Lemon juice I Olive oil
2
T o m ato and oli v es k not INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Feel Good zero wheat tomato and olives knots 160g guacamole I 2 artichoke hearts 12 dried tomatoes I 4 black olives I Basil leaves
Preparation
Bake the bread 4-5 min. at 200°C. Cut the olives and artichoke hearts into pieces.
31
Assembly
Slice the rolls in half. Spread one half of each with guacamole, and arrange the artichoke heart pieces on one side and the dried tomato pieces on the other. Top with finely chopped black olives, and basil leaves.
Preparation
Bake the bread 4-5 min. at 200°C.
Pour the lemon juice over the avocado. Arrange the cherry tomatoes on top and add 25g of diced Cheddar.
Cut the cherry tomatoes into segments.
Finish with a drizzle of olive oil.
Slice the avocados finely. Dice the Cheddar.
Assembly
Cut the rolls in half and spread with mustard. Peel the avocado slices and place on the rolls.
CHEF’S TIP Try a drizzle of honey instead of the olive oil.
32
T u r m eric , t u r k e y, and n u ts roll INGRE D IENTS ( f o r 4 s a n d w i c h e s )
4 Délifrance Feel Good hand-crafted round carrot and seeds rolls I 4 slices of cooked turkey fillet 80g Philadelphia® I 40g wholegrain mustard I 2 dried figs I Turmeric 50g of mixed dried fruits and nuts (raisins, pecan nuts, hazelnuts, almonds and pistachios) A few rocket leaves
Preparation Bake the bread 5-8 min. at 200°C. Mix the Philadelphia with one teaspoon of powdered turmeric to make a slightly spicy cream. ®
Cut each dried fig into eight sticks.
Assembly Cut the rolls in half and spread one half with mustard. Roll up a slice of turkey fillet and position it on the mustard in the centre of the bread. Trace a fine ribbon of mustard on the turkey and decorate with dried fruit and nuts (raisins, pecan nuts, hazelnuts and pistachios). Form quenelles of the Philadelphia® and turmeric preparation and place them beside the rolled turkey with one or two rocket leaves. Take four sticks of fig and lay them on the other side of the turkey with a few almonds.
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1
Roll topped with chia seeds
2
Roll topped with corn grits 34
3
Roll topped with oats
35
Veggie
Veggie 1
R oll topped with chia seeds INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Feel Good ancient flour rolls topped with chia seeds 100g tofu I ½ aubergine I 40 pomegranate seeds I 1 clove of garlic 12 coriander shoots I 2cl olive oil I Salt I Pepper
Preparation
Bake the bread 4-5 min. at 200°C. Aubergine caviar: peel half an aubergine and dice finely. 36
Place in a saucepan with 2cl of olive oil, a crushed clove of garlic, salt and pepper and cook over a gentle heat for 20 minutes. Leave to cool and remove the clove of garlic. Chop roughly with a knife.
Assembly
Slice the rolls in half. Spread with aubergine caviar and add three thin slices of tofu, ten pomegranate seeds and three fresh coriander shoots. 3
R oll topped with oats INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Feel Good ancient flour rolls topped with oats 1 large courgette I 120g Feta cheese I 4 slices piquillo pepper confit 1 clove of garlic I 2cl olive oil I Salt I Pepper
2
R oll topped with corn grits INGRE D IENTS ( f o r 4 s a n d w i c h e s ) 4 Délifrance Feel Good ancient flour rolls topped with corn grits 120g labneh cheese I 5g fresh mint + 5g for the topping 20 fine slices of cucumber I 20 slices of tomato I Olive oil I Pepper
Preparation
Bake the bread 4-5 min. at 200°C. Mix the labneh cheese with 5g of fresh mint.
Assembly
Cut the rolls in half and spread with the labneh preparation. Arrange 5 slices of cucumber and 5 slices of tomato on top so that they overlap. To finish, top with pepper and fresh mint and drizzle with olive oil.
Preparation
Assembly
Bake the bread 4-5 min. at 200°C.
Slice the rolls in half.
Courgette aioli: wash the courgette, cut off the ends and dice finely.
Spread with the preparation and top with around 30g of diced Feta and small pieces of piquillo pepper confit.
Cook for 15 minutes over a medium heat, in a frying pan with 2cl of olive oil, a clove of garlic, salt and pepper. Leave to cool, then roughly chop the courgette.
Season by drizzling the Feta with olive oil.
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38
CHEF’S TIP You can replace the toasted buckwheat with puffed rice.
A wa k en y o u r senses INGRE D IENTS ( f o r 4 s a n d w i c h e s )
4 Délifrance Feel Good The Farmer – Half baguette with beetroot and seeds I 400g celeriac 320g avocado I 100g mustard with Provence herbs I 16 red chicory leaves I Rocket leaves 4 pinches toasted buckwheat grains I The juice of 4 lemons I Olive oil I Salt I Pepper
Preparation Bake the bread 6-8 min. at 200°C. Use a mandoline to cut the celeriac into thin slices. Boil for five minutes then drain. Marinate the slices of celeriac in a mixture of olive oil, lemon juice, salt and pepper. Peel the avocados and cut into slices. Season with salt, pepper, and a few drops of lemon juice.
Assembly Cut the Délifrance Feel Good beetroot and seeds half-baguette in half lengthways. Spread the Provence herbs mustard over the bread, then arrange alternate slices of celeriac and avocado on top. Finish by adding the leaves of red chicory and rocket. Sprinkle with toasted buckwheat grains and a few drops of olive oil.
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B eef shawar m a with h u m m u s INGRE D IENTS ( f o r 4 s a n d w i c h e s )
4 Délifrance Feel Good The Oriental – Half-baguette with quinoa, chickpeas and tomato 120g hummus I 2 tomatoes I 1 red onion I Parsley leaves Spiced meat shawarma: 300g beef I 200g fromage blanc I 3 teaspoons of spice: turmeric and curry I The juice of 1 orange
40
The juice of 1 lemon I 1 onion, finely chopped I 3 cloves of garlic, finely minced
Preparation Bake the bread 6-8 min. at 200°C. SPICED MEAT SHAWARMA:
Mix all the ingredients together and marinate for 24 hours. Drain the meat and fry in a pan with the olive oil for 30 minutes. Leave to cool, then cut the meat into thin slices.
Assembly Cut the baguettes in half, spread with hummus and add thin slices of the spiced meat shawarma. Cut the tomato and red onion into fine segments and divide between the baguettes. Add the parsley leaves.
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CHEF’S TIP Drizzle with sesame seed oil before serving.
42
Goat’s cheese and black cherry sandwich INGRE D IENTS ( f o r 4 s a n d w i c h e s )
4 Délifrance Feel Good The American - Half-baguette with chia and cranberries 80g black cherry jam I 100g fresh goat’s cheese I 4 walnuts I A few rocket leaves
Assembly Bake the bread 6-8 min. at 200°C. Slice the half baguettes down the middle lengthways. Spread with black cherry jam and add three small dumplings of goat’s cheese, formed with a teaspoon. Top with a few rocket leaves and some walnut pieces.
43
18514
PRODUCT
WEIGHT
UNITS/BOX 32
PAGE
HAND-CRAFTED WHITE ROLL
90G
MINI HAND-CRAFTED ROLLS ASSORTMENT
55G
HAND-CRAFTED MALTED ROLL
90G
INDULGENT ROLLS ASSORTMENT
60G
S7094
MALTED WHEAT AND SEEDS COUNTRY LOAF
500G
15
18
S7089
COUNTRY LOAF
500G
15
20
S7096
KALAMATA OLIVES LOAF
500G
15
22
WEIGHT
UNITS/BOX
PAGE
18416 18523 77474 18515 18415 18513 74641
CODE
PRODUCT
80 60 135 32 80 50 125
6
8-9
12
14-15
18414
HAND-CRAFTED SPELT AND SEEDS ROLL
90G
80
26
76280
ZERO WHEAT ROLLS ASSORTMENT
50G
90
28-29
18413
HAND-CRAFTED CARROT AND SEEDS ROLL
90G
80
32
ROMAN ROLLS ASSORTMENT
50G
76992
THE FARMER - HALF-BAGUETTE WITH BEETROOT AND SEEDS
100G
48
38
79249
THE ORIENTAL - HALF-BAGUETTE WITH QUINOA, CHICKPEAS AND TOMATO
100G
48
40
76993
THE AMERICAN - HALF-BAGUETTE WITH CHIA AND CRANBERRIES
100G
48
42
18512 79262
www.delifrance.com
LF
60 135
34-35
Délifrance, a French Société Anonyme with a share capital of €22.819.224,12. Registrated office: 99 rue Mirabeau, 94200 Ivry sur Seine, France – Recorded with the Créteil Registry of Trade and commerce under number 313 167 173. This document is intended for bakery and/or catering professionals. Serving suggestions. May differ from photo.
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