July, the sun persists through the clouds, the parks and gardens are ready for picnics.
Here is the recipe for the ham and butter sandwich, millefeuille style.
Ingredients for 20 pieces:
- 1 Retrodor wand
- 50g softened butter
- 100g of Bayonne ham
- 50g pickles
- 3g of salt
- 2g Espelette pepper
- 10g mustard
- 5g of chive
- Olive oil
Recipe Ham / butter, millefeuille style
Cut thin slices of Rétrodor crosswise, add a few drops of olive oil, sprinkle with chives and bake at 200 ° C for 10 minutes.
Mix the butter with the salt, Espelette pepper and mustard.
Spread the Rétrodor slices with the above mixture.
Add a few slices of pickles and ham and assemble the millefeuille.
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