Recipe of iberian Bayonne cured ham sandwich
- Serves : Makes one sandwich
- French-style "petit pain" bread roll 110g
- 50g Maison Loste IGP south-west Bayonne cured ham
- 20g ewe's milk cheese
- 5g butter
- 5g mixed baby leaf salad leaves
Halve the bread without removing the crusts.
Butter the base and place some of the mixed leaves on top. Layer smal slices of ham over the leaves.
Lay the pieces of cheese on top before putting the lid on the sandwich.