Prosciutto Sandwich Roulades
ready in 1 hr 20 min.
Lay out a large piece of aluminium foil. Arrange half of the slices of bread in a row, touching.
Purée the basil and parsley with the oil in a mixer. Mix with the ricotta and season to taste with salt and lemon pepper. Spread over the bread, leaving roughly 1 cm free at the edge. Divide the ham between the pieces of bread.
Top with the remaining slices of bread and roll up tightly using the tin foil. Twist the ends of the foil and chill the roll in the refrigerator for around 1 hour.
Take out of the fridge and unwrap. Cut into roughly 2.5 cm slices with a sharp knife. Arrange on a serving plate and garnish with fresh herbs if desired.