Rub the turkey breast with olive oil with pepper, lemon, thyme, rosemary and honey and marinate covered in the refrigerator.
Heat the olive oil and brown the turkey breast well on all sides. Add the thyme, garlic, shallots, rosemary and the marinade, fry briefly and season the turkey breast with salt.
Cook in a heated oven at 140 degrees for about 25 minutes, add the herbs and marinade while still warm and place in a closed container to cool. Heat the olive oil and fry the sandwich toast slices on both sides with a little bit of garlic until golden brown, drain on kitchen roll.
Garlic-herb dip: mix the crème fraîche with the chopped pepper, herbs, salt and the chopped garlic until smooth.
Place a lettuce leaf on each of 4 slices of fried bread. Place one slice each of tomatoes and mozzarella on top. Spread a tablespoon of garlic kitchen herb dip on top and arrange sliced turkey breast on top. Again, spread a tiny bit of the dip on top, top each with another lettuce leaf and place the second slice of toast on top.
Our tip: Fresh chives are much more aromatic than dried ones!
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