Chopped slices from the Bech

Ingredients for 25 servings:

• 200 g white bread or 4 – 5 rolls, stale
• 3 m.-sized onion(s)
• 1 tbsp oil
• 4 garlic cloves
• 1 ½ kg minced beef, lean
• 4 eggs
• Marjoram, a few sprigs fresh or 3 tsp dried
• Salt and pepper, black
• Cayenne pepper
• 5 small tomatoes, firm
• 250g mozzarella

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

rustic and fast

Cut the white bread into slices, place in a bowl, and pour warm water over it. Peel and finely dice the onions. Heat the oil in a pan and cook the onions until translucent. Peel the garlic and add it. Remove the pan from the heat. Preheat the oven to 200°C. Squeeze the white bread thoroughly and place it in a large bowl. Add the onions, minced meat, and eggs. Wash the marjoram and shake dry. Strip the leaves from the stems. Finely chop about 3 tablespoons of the leaves and add them to the minced meat mixture (or add 3 teaspoons of dried marjoram) and knead everything into a smooth dough. Season the mixture with salt, black pepper, and cayenne pepper. Spread the mixture out onto a baking sheet to the edges and smooth it out. Bake the minced meat slices in the middle of the oven for about 20 minutes. Meanwhile, wash the tomatoes, dry them, and slice them thinly, removing the stems. Slice the mozzarella into thin slices, halving any large slices. After 20 minutes, remove the minced meat from the oven. Increase the temperature to 250°C (480°F). Flatten the meatballs again with a spatula. Layer the tomato slices so that each serving will have a tomato slice. Top each tomato slice with 2-3 marjoram leaves, season with a little salt and pepper, and cover with a slice of mozzarella. Bake everything in the center of the oven for about 10 minutes. Remove the meatballs from the oven, let them cool, and cut into pieces for serving. VARIATION: Use minced lamb instead of minced beef, then use mild goat’s cheese instead of mozzarella.