Open sandwiches with Lollo Bionda lettuce

Remember:
It is best to work with Gouda when it is no longer cold to the touch and the surface of the cheese becomes glossy. This is very important when shaping roses or cornets (= folding round sliced cheese in half and then in thirds).
Ingredients:
French bread
butter
Lollo Bionda lettuce
salami/ham Ø = 10-11 cm
Gouda 48 % Ø = 5 cm
Niva (a type of cheese similar to Roquefort)
sweet red pepper
parsley
Dressing to flavour the lettuce leaves:
100 ml water
1/2 tsp salt
2 tsp sugar
2 tbsp vinegar