Farmhouse bread with pineapple salad
DIFFICULTY
easy
easy
RATING
COOK TIME
20 mins
20 mins
TOTAL TIME
20 mins
20 mins
Ingredients
Servings:
4
- 1 can(s) (236 ml; extract weight: 140 g) Pineapple dessert pieces
- 200 g Emmental cheese (in the piece)
- 1 collar Chives
- 150 g Whole milk yoghurt
- 4 TABLESPOONS Salad Mayonnaise
- 1-2 TEASPOONS medium hot mustard
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp a few drops of Tabasco
- 1 Head Lollo Rosso
- 4 discs farmhouse bread
- 7-10 Tbsp Grease
- 150 g Turkey breast cold cuts
Directions
- 1
Drain the pineapple pieces. Cut the cheese into small pieces. Wash the chives and cut into small rolls except for a few tips for garnishing. Stir yoghurt, mayonnaise and mustard until smooth. Fold in pineapple and cheese pieces and half of the chive rolls. Season to taste with salt, pepper and Tabasco. Clean and wash the salad and pluck into bite-sized pieces. Lightly grease the slices of bread. Spread lettuce leaves on top. Add turkey breast cold cuts and pineapple salad. Sprinkle with remaining chives and garnish
- 2
Board: Schwietzke
- 3
Cutlery: Georg Jensen
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