For the ham roll
1 head of lettuce, core removed, cut into 7 slices in the lengthwise direction
3/4 cup of creamy brie cheese
1/3 cup of melted butter
2 tablespoons of mustard
2 tablespoons of mayonnaise
200g of cured ham sliced thinly
For the brie and thyme filling
3/4 cup of creamy brie cheese
2 tablespoons of lemon juice
1 pinch of black pepper
2 tablespoons of chopped fresh thyme
For the ham filling
200g of cooked ham, finely ground
1 cup of melted butter
1 tablespoon of English mustard
1 teaspoon of paprika
For the egg filling
2 hard-boiled eggs, cut into slices
For the chicken filling
1 small chicken breast, boneless and skinless, cooked in water and salt, finely ground
1/3 cup of grated cheddar cheese
3 tablespoons of mayonnaise
To garnish
Lettuce leaves
For the ham roll
1 head of lettuce, core removed, cut into 7 slices in the lengthwise direction
3/4 cup of creamy brie cheese
1/3 cup of melted butter
2 tablespoons of mustard
2 tablespoons of mayonnaise
200g of cured ham sliced thinly
For the brie and thyme filling
3/4 cup of creamy brie cheese
2 tablespoons of lemon juice
1 pinch of black pepper
2 tablespoons of chopped fresh thyme
For the ham filling
200g of cooked ham, finely ground
1 cup of melted butter
1 tablespoon of English mustard
1 teaspoon of paprika
For the egg filling
2 hard-boiled eggs, cut into slices
For the chicken filling
1 small chicken breast, boneless and skinless, cooked in water and salt, finely ground
1/3 cup of grated cheddar cheese
3 tablespoons of mayonnaise
To garnish
Lettuce leaves
Place 3 slices of lettuce head one on top of the other over a sheet of aluminum foil
Cover with plastic wrap and roll the log several times to obtain a rectangle of 30 x 22 cm
On part, mix the brie cheese, melted butter, mustard, and mayonnaise
Remove the plastic wrap and spread this mixture onto the lettuce slices
Cover with sliced cured ham
Roll them up like a charlotte, using the aluminum foil to help, squeezing tightly
Leave the rolled log covered with paper
Prepare the fillings separately in small bowls, mixing the ingredients
Cut the remaining lettuce head into 3 cm wide slices, lengthwise direction. Reserve
Line a 1.5 liter glass bowl with plastic wrap
Cut the ham roll into slices of 1 cm width
Line the inner surface of the mold with the lettuce slices and press down
Spread half of the ham filling over the lettuce slices, covering them completely
Cover the bottom with some reserved lettuce slices
Spread the remaining ham filling over the eggs
Place another layer of lettuce on top and spread the chicken filling
Finish with a layer of lettuce, pressing down firmly
Cover with plastic wrap again
Refrigerate for 6 hours
Remove about 20 minutes before serving and unmold onto a plate
Remove the plastic wrap
Garnish with lettuce leaves
Serve at room temperature
