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A sandwich with arugula, jambon, and Emmental cheese.
Coarsely chop the walnuts and pecans.
Slice the campagne bread into 1.5cm thick pieces.
Evenly spread butter on both sides of the bread.
Toast the bread in a pan until golden.
Spread ricotta cheese on one slice of bread.
Add the chopped walnuts and pecans.
Drizzle honey to taste.
Cover with the other slice of bread to complete the sandwich.
