Gourmet sandwich with raw vegetables

Name: Gourmet sandwich with raw vegetables
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 washer (approx. 50 g) Mixed rye bread; 10 g Half-fat margarine; 2 leaves (approx. 20 g) Iceberg lettuce; 2 discs Kasseler cold cuts (à approx. 15 g); 2 (approx. 20 g) Slices of tomato; 4 (approx. 20 g) thin slices of cucumber; 2 teaspoons (10 g each) Honey; 3-4 teaspoons (5 g each) Lemon juice; 1/2 TEASPOON medium hot mustard; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 Branch Dill; 1/2 (approx. 50 g) Apples; 30 g Celery rasp (from the glass); 50 g Carrot; 7-10 Tbsp Dill

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 washer (approx. 50 g) Mixed rye bread
10 g Half-fat margarine
2 leaves (approx. 20 g) Iceberg lettuce
2 discs Kasseler cold cuts (à approx. 15 g)
2 (approx. 20 g) Slices of tomato
4 (approx. 20 g) thin slices of cucumber
2 teaspoons (10 g each) Honey
3-4 teaspoons (5 g each) Lemon juice
1/2 TEASPOON medium hot mustard
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 Branch Dill
1/2 (approx. 50 g) Apples
30 g Celery rasp (from the glass)
50 g Carrot
7-10 Tbsp Dill

Directions

1
Spread the bread with margarine and cut in half diagonally. Clean, wash, dab dry and chop the salad. Spread on the lower half of the bread and cover with cured pork, tomato and halved cucumber slices one after the other.
2
Mix 1 teaspoon honey, 1-2 teaspoons lemon juice and mustard and season with 1 pinch of salt and pepper. Wash the dill and, except for a few little flags for garnishing, chop finely and stir in. Pour sauce over the cucumber slices and place the second half of bread on top.
3
For the raw vegetables, wash the apple and cut out the core. Cut apple into sticks. Drain the celery. Peel and roughly grate the carrot. Mix the remaining lemon juice and honey. Mix all salad ingredients and lemon-honey sauce together.
4
Serve the sandwich garnished with dill.