Here is a couture sandwich to whip up in 20 minutes flat by Gilles Vérot, the best charcutier in the world.
Peel the garlic cloves and grate them above a robot bowl. Add the pine nuts and season. Rinse the parsley, drain it and add the leaves in the robot bowl robot as well as the pecorino and the oil. Mix until you obtain a homogenous sauce.
Cut the breads in two and grill them in the oven. Spread the inside with parsley pesto, add the pot-au-feu terrine and the sprouts of germinated beet.