bread with roast beef, tartar sauce, potato chips, cress

Name: bread with roast beef, tartar sauce, potato chips, cress
Cook time: 15 min
Total time: 15 min
Yield: 2
Ingredients: 6 Stem(s) Parsley; 1/2 bunch Chives; 6 Stem(s) Dill; 2 Spring onions; 1/2 Bed of garden cress; 30 g gherkins + 2 tablespoons gherkins liquid; 10 g Capers; 50 g Salad Mayonnaise; 3 TABLESPOONS Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 2 discs rustic bread (about 50 g each); 6 discs Roast beef cold cuts; 7-10 Tbsp black pepper from the mill

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 2

6 Stem(s) Parsley
1/2 bunch Chives
6 Stem(s) Dill
2 Spring onions
1/2 Bed of garden cress
30 g gherkins + 2 tablespoons gherkins liquid
10 g Capers
50 g Salad Mayonnaise
3 TABLESPOONS Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
2 discs rustic bread (about 50 g each)
6 discs Roast beef cold cuts
7-10 Tbsp black pepper from the mill

Directions

1
For the sauce, wash the herbs, shake dry. Pluck leaves or flags from the stems and chop all herbs. Clean and wash spring onions and cut into fine rings. Cut cress from the bed. Finely chop gherkins and capers. Mix everything and put 1/3 aside for garnishing
2
Mix mayonnaise, yoghurt and gherkins liquid in a bowl. Stir in herbs, cress, spring onions, gherkins and capers. Season to taste with salt, pepper and sugar
3
Cover each slice of bread with 3 slices of roast beef. Add 3 tablespoons of sauce to each slice and garnish with the remaining herb mixture. Sprinkle with pepper. Potato chips taste good with it