Crispy Ham and Cheese Buffer

Name: Crispy Ham and Cheese Buffer
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 8 TK Slipper buffer (approx. 480 g); 4 medium-sized tomatoes; 2 discs (approx. 100 g) cooked ham; 8 discs Emmental processed cheese; 7-10 Tbsp (at 20 g); 1 TEASPOON dried herbs of Provence; 1-2 TABLESPOONS Vinegar; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp Sugar; 2 TABLESPOONS Oil; 1/2 small lettuce; 1 small onion; baking paper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

8 TK Slipper buffer (approx. 480 g)
4 medium-sized tomatoes
2 discs (approx. 100 g) cooked ham
8 discs Emmental processed cheese
7-10 Tbsp (at 20 g)
1 TEASPOON dried herbs of Provence
1-2 TABLESPOONS Vinegar
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp Sugar
2 TABLESPOONS Oil
1/2 small lettuce
1 small onion
baking paper

Directions

1
Place the potato pancakes unfrozen on a baking tray lined with baking paper. Pre-bake in the preheated oven (electric cooker: 200 °C / fan-assisted oven: 175 °C / gas: level 3) for approx. 10 minutes
2
Clean and wash the tomatoes. Cut 2 tomatoes into thin slices, 2 tomatoes into slices. Cut ham into strips
3
Turn buffer. Bake for another 5 minutes. Place tomato slices, ham and cheese on top. Sprinkle with herbs. Bake for 10 minutes
4
4. mix vinegar, salt, pepper and sugar Stir in the oil.
5
Clean and wash lettuce and pluck into bite-sized pieces. Peel onion and cut into rings. Mix lettuce, onion and tomatoes with the marinade. Arrange buffer with lettuce