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Ingredients

• 30g Basil pesto
• 100g Mozzarella
• 20g Fresh rocket
• 30g Tomato
• 30g Smoked pepper cream
• 80g Italian salami

Implementation

1. Cut the baguettes and heat them at 180 degrees for 10 minutes (optional)
2. Fill them by combining respectively basil pesto, mozzarella, tomato, fresh arugula on the baguette with sesame and smoked pepper cream, Italian salami, and fresh arugula on the pretzel baguette

Ingredients

• 120g Beef sirloin
• 10g Dijon Mustard
• 10g Fresh rocket
• 40g Parmesan flakes
• 20g Tomatoes
• 8g Balsamic pearls

Implementation

1. Grill the beef sirloin and cut it into thin slices
2. Spread the bottom of the Panini with Dijon mustard, add the fresh arugula and sirloin, then add the cherry tomatoes, parmesan and the balsamic pearls

Ingredients

• 1 Sausage
• 25g coleslaw salad
• 10g Onion flakes
• 100g French fries

Implementation

1. Cut the top part of the bun horizontally
2. Place the coleslaw and the sausage
3. Garnish with the onion flakes
4. Serve with french fries

Shape the minced meat into 150g burgers and bake them in a non-stick pan, then place the cheese on top of each burger, sauté the bacon and place it on top of the burgers, heat the brioche buns to release their aromas, spread truffle mayonnaise on the buns, place the burgers and finally the caramelized onions.

Heat the focaccia at 180 degrees for about 10 minutes and cut it horizontally, spread arugula pesto on the base, add the mozzarella in slices, add the prosciutto, finally add the pea sprouts and cover with the top of the focaccia, cut into square pieces.

Spread the smoked pepper cream all over the surface of the Focaccia, add the cherry tomatoes and the sun-dried tomatoes, bake at 180 degrees for 15 minutes, finally add the bocconcini and the basil pesto.