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Sandwiches with beetroot, egg and cucumber

updated

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Ingredients for 4 servings:

  • 8 slices of brown bread
  • butter
  • Mustard
  • 8 slices of Lyoner or similar sausage
  • 1 jar beetroot, sliced, approx. 330 g
  • 8 eggs
  • 1 small jar of gherkins, approx. 185 g

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Spread the bread slices with butter and then a thin layer of mustard. Then place sliced ​​Lyoner, beetroot, egg, and cucumber on top. The bread can be eaten immediately or left to marinate for a while.

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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.

Sandwiches with beetroot, egg and cucumber

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