Prepare the sauce by rinsing the capers under running water. Drain the cucumbers and put them in a blender together with the capers and the washed and dried parsley. Chop everything for about a minute, then add the mayonnaise and mustard and mix all the ingredients.
Heat the piadina for a few minutes on both sides, fill it with the Remoulade sauce, the slices of Bomè English-style roast beef, the Trentingrana flakes and a few rocket leaves.
