for 4 pieces

Pickled vegetables

1 dl	white wine vinegar
1 dl	water
1 sprig	tarragon
2 tbsp	sugar
¼ tsp	salt
200 g	fennel, cut lengthwise into slices approx. 3 mm thick
200 g	courgettes, cut lengthwise into slices approx. 3 mm thick

Butter

80 g	butter, soft
100 g	pitted green olives, finely chopped
2 sprig	tarragon, finely chopped

Sandwich

8 slice	multi-grain toast bread
200 g	Gruyère, in slices

How it's done

Pickled vegetables

Pour the vinegar into a pan along with all the other ingredients up to and including the salt, bring to the boil. Remove the pan from the heat, add the fennel and courgette, cover and leave to pickle for approx. 30 mins, stirring twice.

Butter

Place the butter, olives and tarragon in a small bowl, mix well.

Sandwich

Spread the olive butter onto the slices of bread. Drain the pickled vegetables, top 4 slices of bread with the pickles and cheese, cover with the remaining slices of bread.

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