Picnic Sandwich with Soft Cheese

Slice the baguette rolls lengthwise.

Heat herb butter in a coated frying pan, add sesame seeds and sunflower seeds, as well as the sliced baguette rolls with the cut side down and fry lightly.

Rinse and clean the tomatoes and cut them into slices.

For the herb curd, cut the onion, rinse and chop the kitchen herbs and put them with the herbs and the curd cheese in a large enough bowl. Mix and season with iodized salt, ground pepper and a tiny bit of garlic if desired.

Scoop the small soft cheeses from the wax layer and cut in half diagonally.

Remove the toasted baguette buns from the frying pan, sprinkle the seeds over them, and spread the undersides with the prepared herbed ricotta.

Arrange the soft cheese, salami, tomato slices and a few lettuce leaves decoratively on top evenly. Garnish with fresh cress and cover with the baguette tops.

Our tip: If you like to cook with fresh herbs, it’s best to get kitchen herbs in pots – that way you’ll always have everything on hand!

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