Brie, Escarole, and Anchovy Sandwich

Method

1. Trim the bottom of the escarole while keeping the leaves attached, remove the upper tips, and cut the head in half.
2. Heat a generous drizzle of oil and a clove of garlic in a pan.
3. Place the escarole in the pan and roast it well.
4. Season with salt, then add the raisins and pine nuts.
5. Pour in a little water so it cooks through to the center.
6. Toast the braided bread well in the oven.
7. Assemble the sandwich by adding the brie-style cheese, a touch of honey, the cooked escarole, and the anchovies.