Roasted tomato-paprika soup sandwich of Turkish bread

Soup: preheat the oven to 200 ° C. Place the tomatoes and pieces of pepper on a baking sheet and scoop 2 tablespoons of oil through it. Sprinkle the vegetables for about 15 minutes in the oven with a little salt and toast.

In the meantime, heat the rest of the oil in a large pan and fry the onion on a low setting for about 5 minutes. Add the oregano, garlic and spices and fruit for a few more minutes. Finally add the tomato puree.

Remove the vegetables from the oven and transfer them to the pan. Bake for a few minutes and scoop until the tomatoes fall apart. Pour in the stock and bring the soup to the boil. Let it simmer for about 15 minutes.

Puree the soup with a hand blender and season with the bouillon tablet and pepper. Sprinkle with some Italian herbs.

Sandwich: moisten the bread and bake it in the oven according to the instructions on the packaging. Allow to cool for a few minutes.

In the meantime, heat the oil and fry the ham until crispy. Drain on kitchen paper.

Mix the cream cheese with the yogurt, garlic, parsley and pickle. Season with salt and pepper.

Cut the bread horizontally and brush the bottom with the cream cheese. Cover with iceberg lettuce and ham. Cover with the top of the bread and cut the bread in 4 or 8 points. If necessary, use sticks.