• 150 g (5½ oz) Comté cheese (or Gruyére)
• 3 bulb

Using a vegetable peeler, make slivers of Comté cheese.

Slice the bulb spring onions. Cut the slices of ham in two.

Cook the ham and the belly pork on the barbecue for 5 minutes. Lay the slices of Comté on top of the ham, leave to melt in peace.

For the sauce, combine the mayonnaise with the tomato sauce and cognac.

Toast the buns on the barbecue, spread with sau