Briefly toast the bread and cut in half diagonally. Rinse the lettuce leaves and sprouts, toss dry.
Stir through the cream cheese and mustard and spread a third of the amount on the triangles.
Form the remainder on the roast beef slices, evenly distribute the sprouts on top, and loosely roll up in a cone shape.
Place the lettuce leaves on the toasts, place the roast beef juices on top and sprinkle with pepper. Cut the cornichons into a fan shape and place them decoratively on top.
Our tip: It is best to use fresh herbs for a particularly good aroma!
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