Mushroom and ham baguette
- 500 g chestnut mushrooms (smaller head)
- 100 g of sliced ham
- 1 head of lettuce
- 200-300 ml plain yogurt
- garlic and dill
- 3 baguettes
- oil, salt and pepper
Cut the mushrooms into quarters, season with salt and pepper, and sauté in a hot pan.
Tear the lettuce leaves into small pieces and toss in a dressing of yogurt, dill and garlic.
Place the salad in the halved baguette, top with slices of ham, and lastly add the fried mushrooms. Serve immediately.