In toasted bread (like the special at Jacquet), place a poultry sausage and top with pieces of Fourme d'Ambert. Add candied onions sautéed in a pan with a little oil, sprinkled with sugar until nicely browned. For the sauce, mix 2 tbsp. old-fashioned mustard with 1 tbsp. honey.
Toast the bread and spread a generous layer of Laughing Cow on both sides. Line with thin slices of sweet and sour pickles. Add a tofu sausage, then the topping: diced potatoes pan-fried in butter for 10 minutes over low heat. For the sauce, mix a bit of Espelette pepper with mustard and spread over the topping.
Prepare the topping first: coarsely chop onions, flour them, and fry for 5 minutes. Toast the bread until crisp. Assemble: start with the sausage (from the butcher—half pork, half beef), add fried onions. Spread raclette cheese (slightly melted in the microwave) over everything. Sprinkle with pine nuts and finish with the sauce: 1 tsp. balsamic vinegar mixed with 1 tbsp. ketchup and 1 tbsp. mustard.
Thanks to Gabin, chef at Little Fernand! 45 rue du Faubourg Poissonnière, 75009 Paris
