Barbecue Sandwich

AUTHOR
Leta Marks
DIFFICULTY
easy
RATING
4 5
COOK TIME
40 mins
TOTAL TIME
40 mins

Ingredients

Servings: 7
  • 2 red peppers (about 200 g each)
  • 1 (approx. 750 g) Pointed cabbage
  • 150 g clotted cream
  • 100 g Salad cream (16 % fat)
  • 5 TABLESPOONS Mineral water
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 7-10 Tbsp Sugar
  • 2-3 TABLESPOONS white balsamic vinegar
  • 1 (approx. 200 g) small romaine lettuce
  • 16 discs Rye mixed bread (approx. 45 g each)
  • 100 g Herb Butter
  • 8 discs cooked ham (approx. 35 g each)

Directions

  1. 1

    Clean, wash and cut the peppers into very fine strips. Clean, wash and quarter the pointed cabbage, cut out the stalk. Cut cabbage into fine strips. Mix cabbage and paprika. Leave to stand for about 30 minutes. For the sauce mix sour cream, salad cream and mineral water. Season to taste with salt, pepper, sugar and vinegar. Pour the sauce over the cabbage and mix well. Clean the salad, cut off leaves, wash and drain well. Place slices of bread next to each other on a work surface, brush with butter. Cover half of the slices with salad leaves and one slice of ham each. Spread cabbage salad evenly on top and place one slice of bread on each. Press lightly and cut in half. Serve on a plate

  2. 2

    With 8 people:

  3. 3

    30 minutes waiting time

Nutrition Facts

KCAL
390 kcal
CARBS
46 g
FATS
15 g
PROTEINS
17 g