Open-Faced Merguez Sandwich

1 slice Pain au Levain or sourdough bread

1/3 cup arugula

1 1/2 merguez sausages, sliced lengthwise

3 tbsp porcini sauce

1 tbsp Agour Ossau-Iraty or sheep's milk cheese

Toast the slice of bread and top with arugula. Lay the merguez cut side up and cover with porcini sauce. Finally, add shavings of sheep's milk cheese.

Recipe printed from Le Grand Fromage: http://brielegrandfromage.blogspot.com/

URL to recipe: http://brielegrandfromage.blogspot.com/2009/07/happy-bastille-day.html