in Recipes

Sandwich rolls with cold cuts of poultry

updated

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Ingredients for 4 servings:

  • 8 slices of toast (wholemeal toast)
  • 50 g leaf lettuce, e.g. E.g. arugula
  • 250 g low-fat curd cheese
  • 1 pinch(s) pepper, freshly ground green
  • Salt
  • 1 small cucumber(s), thin
  • 200 g poultry cold cuts

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

cold kitchen – uncomplicated and quick

Remove the crust from the whole-wheat toast and roll out the slices thinly with a rolling pin. Wash and trim lettuce, such as arugula, and finely chop some leaves. Mix the quark, finely chopped arugula leaves, and pepper, and season with salt. Spread the toast with the quark cream. Wash and trim the cucumber, and quarter it lengthwise. Spread the remaining arugula, cold cuts, and cucumber on the quark cream, tightly roll up the slices, secure with wooden skewers, and serve with a fresh salad, if desired. Tip: Dice the whole-wheat toast crust and use it to make croutons, e.g., for salads.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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