PREPARATION OF THE HAM CREAM
Blend the cooked ham with the robiola and 1 teaspoon of mustard with the help of a mixer.
PREPARATION OF TUNA SAUCE
Blend the tuna drained from the oil with 50 gr of fresh cheese spreadable and a little light mayonnaise.
PREPARATION OF ASPARAGUS CREAM
Wash the asparagus, remove the lower part of the stem, cook them in a pan with salt, pepper and oil for 6-7 minutes, cool them in Freddy with the function of shock freezing for 10 minutes, then blend with 50 g of fresh cheese spreadable.
CARROT CREAM PREPARATION
Blend the boiled carrots with the chickpeas and season with salt, pepper and oil.
Cut the dried tomatoes into fillets and the strawberry into strips.
Flatten the slices of sandwich bread with the help of a rolling pin and spread the various creams: 2 with ham cream, 2 with tuna sauce, 2 with asparagus cream, 2 with carrot cream and 2 with fresh cheese spreadable advanced.
On the short side of the slices with the tuna sauce place the green olives next to each other, on the short side of the slices with the asparagus cream arrange the strawberry fillets and on the short side of the slices with the fresh cheese spreadable arrange the fillets of dried tomatoes (arrange them in the same way also in half slice).
Roll tight the slices of sandwich bread stuffed and close them in candy with cling film, deep-freeze them in pre-cooled Freddy with the function of shock freezing for about 40 minutes.
CUT THE SLICES
Remove the rolls from the Freddy, remove the film, cut into slices of about 1 cm thick when they are still frozen, wait for them to soften a bit and serve.