John Myers
Ingredients for 10 servings:
- 1 package of toast bread (better: sandwich bread)
- e.g. cream cheese
- e.g. processed cheese
- n. B. herb butter, room temperature
- e.g. sausage or cheese or salmon slices, thin
- e.g. tomato slices or cucumber slices
- Lettuce leaves
- Herbs (e.g. chives, basil), chopped
- possibly horseradish or
- possibly sambal oelek or harissa or
- possibly mustard or ketchup
- possibly caviar cream or salmon cream from the tube
- salt and pepper
- Spice(s) of your choice
- possibly butter, melted
- possibly grated cheese
Instructions
Working time approx. 20 minutes; Total time approx. 20 minutes
fast
This isn’t a set recipe, but rather a basic idea with unlimited variations. A delicious finger food for emergencies or a cold buffet with whatever the fridge has to offer. Remove the crusts from the toast or sandwich bread slices and roll them out with a rolling pin. Place at least two slices vertically and horizontally next to each other on cling film, slightly overlapping them to create a thin surface. Roll over again briefly. Spread with cream cheese, processed cheese, herb butter, or whatever is spreadable and tasty. This ingredient is essential; it’s the “glue,” so to speak, for the rolls. Top with suitable thin slices of sausage, salmon, or cheese, very thinly sliced tomato or cucumber slices, lettuce leaves, finely chopped herbs, or whatever you like, not too thickly. If desired, spread and season with spice pastes such as horseradish, mustard, sambal, or similar. Roll up, wrap tightly in cling film, and chill for 20 minutes. Then slice and serve. Caution: Moist ingredients like cucumber or tomato should be used carefully to avoid soggy rolls. The rolls can also be secured with a wooden skewer, brushed with melted butter on a baking sheet, sprinkled with cheese if desired, and baked in an oven preheated to 200°C (400°F) until crispy brown. The serving size is arbitrary; variations may occur depending on whether or not there’s anything else to eat.
Facebook Comments