Crispy Brie Roll with Cucumber & Honey Mustard

Ingredients

• 2multigrain pistolets — large
• 150 gbrie
• 0.5cucumber
• 75 groasted red bell pepper — from a jar, drained
• 40 grocket
• 1 tbspcoarse Dijon mustard
• 2 tsphoney
• 1 tspbalsamic vinegar
• 1 tspextra virgin olive oil
• freshly ground black pepper

Method

1. 1

   Preheat the oven to 200 °C.

2. 2

   Slice the pistolets lengthwise and bake them in the oven for about 4–5 minutes until the cut sides are lightly crispy.

3. 3

   Meanwhile, slice the brie into generous pieces.

4. 4

   Cut the cucumber into thin diagonal slices and briefly pat them dry with kitchen paper. This prevents the roll from becoming soggy.

5. 5

   Drain the roasted bell pepper well and cut it into thin strips.

6. 6

   Mix the Dijon mustard with honey, balsamic vinegar, and olive oil to form a thick honey mustard dressing.

7. 7

   Spread the dressing on the bottom halves of the warm pistolets.

8. 8

   Distribute the rocket over them, then generously top with brie, cucumber, and roasted bell pepper.

9. 9

   Grind some black pepper over it.

10. 10

    Place the top bread halves on top and cut the rolls diagonally in half.