Flatbread Sandwich Cake

Bake the flatbread in the oven according to the package instructions and then let it cool briefly.

Cut the flatbread horizontally so that you have a bottom and a top half.

Spread the cut surfaces evenly and generously with remoulade.

Wash the iceberg lettuce, spin dry, cut into fine strips and spread on the bottom half.

Cut the cooked ham and Fontina (or cheese of your choice) into strips and distribute them evenly over the lettuce.

Peel the hard-boiled eggs, slice them, and place on top.

Slice the tomato, pat the slices dry briefly and add as the final layer.

Set the flatbread top in place and press the bread together lightly.

Wrap the flatbread cake tightly in aluminum foil.

Let it rest in the refrigerator for 4–5 hours, then unwrap and cut into slices.