Recipe of the Chef Grégory Corman
For 4 sandwiches
Goat’s cheese spread 140 g
Traditional baguette 2
Cooked ham 6 slices
Quarters of sun-dried tomatoes 12
Fresh herbs To taste
Freshly ground pepper To taste
Cut the slices of ham in half lengthwise.
Split the baguette and coat generously with goat’s cheese spread.. Place 3 half slices of ham and 3 quarters of dried tomatoes on each sandwich. Add pepper.
You can garnish with a few sprigs of fresh herbs. The recipe can be made without butter...