Recipe: Roast ham sandwiches with chervil
Sandwiches and bruschetta with herbs
July 17, 2009
 I'm growing chervil for the first year and it's surprising me. After a few weeks after the sowing it was ready to be harvested and from a small pot like this I harvest 2 cups of leaves every week.
It's one of the french fines herbes, delicate aromatic herbs that should be used raw because lose flavour when cooked.
Chervil has a delicate, tangy taste and can be used in salads, dips, sandwiches...
Roast ham sandwiches with chervil
Ingredients
4 small bread rolls
1 cup of chervil leaves
4 roast ham slices
200g mozzarella
Directions
Cut the rolls in half and stuff with mozzarella slices, roast ham and chervil.
 One year ago:
Spontaneous balm
 This goes to Deb from Kahakai Kitchen who's hosting the weekly event Souper Sundays (now Soup, Salad and Sammie Sundays).
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