Lasagna sandwich
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| Ingredients | Weight |
| Slices of toasted bread | 18 |
| The Onion | 2 chapters |
| Tomato sauce Rodolfi | 350 ml |
| Naarmann cream | 3 tablespoons |
| Mozzarella Zanetti | 250 g |
| Jamón Serrano Argal | 8 slides |
| Emmental Zanetti | 8 slides |
| Grated Zanetti hard cheese | 250 g |
| Chives (finely chopped) | 3 tablespoons |
| Beaufor mustard | 1 tablespoon |
| *Portion for 6 persons |
| Preparation: | |||||||
| Preheat the oven to 200 ° C. In a frying pan, fry chopped onion in a little olive oil for 4/5 minutes. Add the tomato sauce and simmer for a few minutes. Then add the cream and chopped garlic, season to taste and mix well. Grease a baking dish with butter and arrange the bread so that 6 slices cover the bottom of the dish. Spread a third of the tomato sauce on the bread. Then put 2 slices of ham to cover the whole surface, 4 slices of emmental in the same way, half the diced mozzarella. Continue the layers: bread, sauce, ham, emmental, mozzarella. Finish with a layer of bread, the rest of the sauce and sprinkle with the grated cheese combined with the mustard. Bake for 15 minutes and serve with a nice salad. |