Preparation: 15 min.

Cooking 2 min.

Ingredients for 4 people

300 g  Ricotta of Romagna

200g pickled vegetables

1 baguette

1/2 bunch parsley

4 tablespoons of strong mustard

Salt and freshly ground pepper.

-  Wash and chop the parsley.

-Cut the baguette hotizontally in two parts and then cut it in two halves again in order to have 4 sandwiches. Brown them under the oven grill.

- Spread the mustars on the grilled bread. Spread the Ricotta with a teaspoon. Add salt and pepper.

- Put the pickles on the Ricotta of Romagna pressing softly and then sprinke abundant trited parsley.