Capicollo maki with dried tomatoes and grilling cheese from Geneviève Everell Recipe

Name: Capicollo maki with dried tomatoes and grilling cheese from Geneviève Everell
Prep time: 20 min
Total time: 20 min
Yield: 2 makis (20 bouchées)
Ingredients: 500 mL (2 cups) cooked sushi rice; 2 nori sheets; 60 mL (¼ cup) dried tomato tapenade; 8 slices of Sensations by Compliments Old-fashioned Hot Capicollo; 1 Le St-Vallier grilling cheese, cut in 20 slices; 1 green onion, finely sliced

Ingredients

500 mL (2 cups) cooked sushi rice
2 nori sheets
60 mL (¼ cup) dried tomato tapenade
8 slices of Sensations by Compliments Old-fashioned Hot Capicollo
1 Le St-Vallier grilling cheese, cut in 20 slices
1 green onion, finely sliced

PREP TIME 20m	TOTAL TIME 20m
YIELD 2 makis (20 bouchées)

Instructions

Make the maki base (see page 4).
Spread dried tomato tapenade onto rice in the middle of the nori sheet.
Place slices of capicollo on top of the tapenade.
Roll it up (see page 4) and cut it into pieces.
Grill the slices of Le St-Vallier cheese in a skillet until golden brown.
Garnish each maki with a slice of grilled cheese, a little tapenade, and green onion.