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Multi-grain half-baguette The parma

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1

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Multi-grain half-baguette
Tony Martin

Recipe created by :

Tony Martin, Baker Expert France

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Moments of consumption :

Breakfast Snack Dinner Lunch Brunch Aperitif

Recipe made with :

34794 Multigrain Half-Baguette 140g /medias/sys_master/images/h79/hb1/8841811361822/Picto_Precuit_EN/Picto-Precuit-EN.svg

Picto_ingredients.svg List of ingredients

  • Multi-grain half-baguette
  • 2 slices of uncooked smooked ham
  • Goat's cheese log
  • Walnuts
  • Lamb's lettuce
  • Honey (optional)

Picto_preparation.svg Preparation steps

  • Defrost the bread for around 10 minutes at room temperature, then cook for 10-12 minutes at 190-200°C.
  • Cut 3 slices of goat's cheese log.
  • Cut the bread, but do not separate the two halves.
  • Put the 3 slices of goat cheese in the bread, then put 2 slices of smoked ham
  • Add a few leaves of lamb's lettuce and nuts.
  • Add a few drops of honey (optional).
  • Close the sandwich.
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