Saint Nectaire AOP Xavier David panini with potatoes
Wrap potatoes in aluminium foil and place under the barbecue hood for 50 minutes. When the potatoes are cooked, unwrap, peel and cut into thin rounds.
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Ingredients
- 200 g St Nectaire AOP Xavier David
- 4 paninis
- 2 potatoes
- 4 slices of smoked mountain ham
- ½ bunch basil
- 3 cl olive oil
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