(*) Ingredients for 2 large patties (28 cm) Mix flour with dry yeast and salt, add oil and water and knead until smooth. Let the dough rise in a warm place for about 30 minutes. Preheat the oven to 200 degrees. Divide the dough in half and roll out on a floured surface into two large, thin, round patties.
Use a kitchen knife to mark 8 pieces on each. Place the patties on two baking sheets lined with parchment paper and bake in order in the hot oven for about 10 minutes.
In the meantime, rinse and shake dry the culinary herbs and have the remaining ingredients ready.
Remove the patties from the stove, cut the pre-drawn pieces of cake all the way through, assemble one more time and cool.
For each patty, top 2 slices with arugula, egg slices and antipasto vegetables. Garnish 2 slices with goat cheese, capers, sorrel and spring onion rolls, top 2 pieces with cress, cornichons and smoked salmon and evenly distribute ham, basil, mini-mozzarella and cocktail tomatoes on the remaining 2 pieces.
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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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