150 g Ibérico ham
100 g mixed salad leaves
20 g truffle mayonnaise
extra: gouda, grated
Pickled mushrooms
125 g mushrooms (e.g. shimeji)
250 ml water
250 ml vinegar
75 g sugar
extra: tarragon
Rose roll with Ibérico ham, pickled mushrooms & truffle mayo
Created byFrederik Vallentin
Ingredients(for 1 serving)
Difficulty
Easy
Cooking time
15 + 10 min
Price range
€€
Our white wheat rolls - better known as Rose Roll White - contain not only wheat flour, but also potato and yoghurt. The white wheat rolls have a mild, fresh flavour. They pair well with rich ingredients such as Ibérico ham and truffle mayonnaise.
Mise en place
< Min 1 day in advance >
Make the pickled mushrooms: bring the water, vinegar and sugar to the boil with the tarragon. Briefly boil the mushrooms in the mixture and leave to cool. Vacuum pack and store in the fridge.
< Max 4 hours in advance >
Defrost and bake the Rose Roll White as directed on the packaging. Remove from the oven and leave to cool on a wire rack.
Preparation
Cut the freshly baked Rose Roll White open and assemble your sandwich: first the truffle mayonnaise, then the Ibérico ham.
Top with the mixed salad leaves, the (strained!) pickled mushrooms, the grated gouda and a sprinkling of salt and pepper.
Serve immediately!
Tips from the chef
Tip 1
"The Rose Roll White has a mild, fresh flavour and therefore goes well with many flavourful ingredients such as pickled mushrooms. Why not try pickling other vegetables like cauliflower or red onion?"
Tip 2
"Running low on time? Leave out the pickled mushrooms and substitute them with ready-made pickles. Try with Belgian ham or Italian prosciutto cotto instead of Spanish Ibérico ham."
Tip 3
"The flavour of this sandwich is quite intense. So feel free to leave out one of the ingredients (like the grated Gouda) or offer a few seasonal variations."
Did you know?
Rose Rolls are baked on stone, giving them an extra crispy crust and a wonderfully, tender inside. We offer small and large Rose Rolls. The small rolls (55 g) will go down a treat at your buffets or catered events; the large rolls (110 g) we use in this recipe are more suitable for breakfast, brunch or lunch.
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