1 large swede, peeled and cut into juliennes (strips of 6mm thick)
50gms sea salt flakes
1/2 onion, thinly sliced
1 clove garlic, thinly sliced
1/2 cup white wine
2 bay leaves
2 pinches cumin seeds, roasted
100g smoked bacon, sliced
780 ml chicken stock
4 moricette (rolls) or 8 slices walnut bread
4 slices pork kassler, about 150 gms each
4 tbsp chicken stock
200gms swede confit
1/4 cup mayonnaise
1 tsp grated horseradish (or good quality, bottled horseradish)
1/4 cup capers, fried
1 cup watercress
To make swede confit, put the strips of swede in a bowl and sprinkle them with the salt. Cover and refrigerate for three days.
On the third day, squeeze the excess liquid from the swedes.
In a small pot, heat some oil, add the onions and garlic and saute. Add the swede and stir for 1 minute,
Pour in the wine and let it evaporate, then add the aromatic herbs, bay leaf and cumin, bacon and stock.
Simmer for 30 minutes.
Sprinkle with some pepper.
For the sandwich, slices moricettes in half and butter each side. If using walnut bread, toast each slice before spreading with butter.
Place the kassler slices in a pan with a little butter and chicken stock and heat for a couple of minutes.
To put sandwich together, divide the confit into four halves of the rolls or four slices of the bread. Top with the kassler.
Mix the mayonnaise and horseradish and spread on top of the kassler. Sprinkle with the capers, top with watercress and then the other half of roll or slice of bread.
Enjoy with a salad or some gherkins.
Recipe provided by Jean-Michel Gerst within the New Holland publication 'Latitude 36.50; Warming Recipes from the Mountains'