In this heat reaches a serving as a main meal. This recipe from Provence and is much more to it kuecheundkeller.at INGREDIENTS: ten
4 medium-large round flat bread made of baguette dough, 8 garlic, 8 slices of ham, 4 lettuce leaves 2 large beefsteak tomatoes , 2 onions 2 hard-boiled eggs, 100 g pickled red pepper, 4 tablespoons of extra virgin olive oil, 1 teaspoon Dijon mustard 1 dash of vinegar, salt and pepper.
PREPARATION:
Finely chop garlic, onions cut into rings, eggs and tomatoes in slices. Wash lettuce and pat dry. touch of olive oil, Dijon mustard and a creamy vinegar marinade. Garlic, lettuce, tomato, onion rings, drained peppers and egg slices in a shallow bowl and pour the marinade over it. All mix well and season with salt and pepper.
The baguette dough in half and distribute the "bathed" ingredients evenly over the bottom halves. Place on each bread half a slice of ham. The remaining marinade in bowl and pour over the remaining ham slices. The upper halves on top and wrap the bread in butter paper or plastic wrap. About 30 minutes can pass through to allow the liquid bread soaked really well.
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