Croque Hawaii

Name: Croque Hawaii
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 Garlic clove; 75 g Salad dressing (20 % fat); 50 g Schmand; 7-10 Tbsp Salt; 7-10 Tbsp freshly ground black pepper; 1 small onion; 100 g Cucumber; 2 Pineapple rings (from the tin; approx. 35 g each); 2-3 Iceberg lettuce leaves; 1 Baguette roll (à approx. 75 g); 1 washer (approx. 45 g) cooked ham; 7-10 Tbsp cherry tomatoes and basil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1 Garlic clove
75 g Salad dressing (20 % fat)
50 g Schmand
7-10 Tbsp Salt
7-10 Tbsp freshly ground black pepper
1 small onion
100 g Cucumber
2 Pineapple rings (from the tin; approx. 35 g each)
2-3 Iceberg lettuce leaves
1 Baguette roll (à approx. 75 g)
1 washer (approx. 45 g) cooked ham
7-10 Tbsp cherry tomatoes and basil

Directions

1
Peel garlic and chop very finely. Mix salad dressing, sour cream and garlic. Season with salt and pepper. Peel onion and cut into rings. Wash cucumber and cut into thin slices.
2
Cut the pineapple into pieces. Wash the salad and dab dry. Cut the rolls in half. Spread half of the cream on the top and bottom. Cover the lower half of the roll with lettuce, cucumber, pineapple, onions and ham.
3
Spread the rest of the cream in between and sprinkle with pepper. Put the lid on and serve on a plate. Serve garnished with cherry tomatoes and basil.