Remoulade sandwich

Ingredients for 1 servings:

• 1 roll, e.g. pumpkin seed roll, cheese roll…
• 1 slice(s) tomato(s)
• 2 slices of cucumber
• 2 slice(s) egg(s), hard-boiled
• 2 leaves of iceberg lettuce
• 1 tsp, heaped lettuce (white cabbage salad)
• 1 slice(s) cheese, e.g. E.g. Gouda
• 1 slice(s) salami
• 150 ml salad mayonnaise
• 1 gherkin(s)
• 1 tsp capers
• ½ tsp anchovy paste
• 1 pinch(s) paprika powder
• 1 tbsp parsley, fresh
• 1 tsp mustard
• 1 pinch(s) of salt and pepper

Instructions

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

with salami, cheese, tomatoes, coleslaw and homemade remoulade sauce

For the remoulade sauce, finely chop the gherkin and capers, add all the other ingredients, and stir. Chill. Cut the bread roll in half and spread some remoulade sauce on each side. Layer the remaining ingredients in the following order: lettuce leaf, cheese, salami, cucumber, tomato, egg, more remoulade sauce, white cabbage salad, and lettuce leaf. The remoulade sauce can be prepared the day before and will keep in the refrigerator for a few days. If you omit the parsley, the remoulade will keep even longer (at least 1 week).