Hotdog sandwiches from the oven

Name: Hotdog sandwiches from the oven
Cook time: 30 min
Total time: 30 min
Yield: 15
Ingredients: 2 Glasses (720 ml each) Danish cucumber salad; 7-10 Tbsp Grease; 7-10 Tbsp 2 1⁄2 Packs (250 g each) Hot dog buns (10 pieces); 500 g sliced boiled ham; 250 g medieval Gouda in slices; 1 (255 g) Bottle of Danish Remoulade; 3 TABLESPOONS medium hot mustard; 5 TABLESPOONS Roasted onions (cup); 150 grated gouda; baking paper

AUTHOR
Brooke Calhoun

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 15

2 Glasses (720 ml each) Danish cucumber salad
7-10 Tbsp Grease
7-10 Tbsp 2 1⁄2 Packs (250 g each) Hot dog buns (10 pieces)
500 g sliced boiled ham
250 g medieval Gouda in slices
1 (255 g) Bottle of Danish Remoulade
3 TABLESPOONS medium hot mustard
5 TABLESPOONS Roasted onions (cup)
150 grated gouda
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Drain the cucumber salad. Grease a rectangular casserole dish (approx. 26 x 30 cm).
2
Cut the rolls in half horizontally and place the lower halves of the rolls in the mould with the cut surface facing upwards, close together. Cover with slices of ham. Spread the gherkins evenly on top. Place cheese slices on top.
3
Mix remoulade, mustard and fried onions and spread on the cheese. Place the top halves of the bread roll on top. Sprinkle with grated cheese. Bake in a hot oven for about 15 minutes.
4
Remove from the oven and let it cool for 5-10 minutes. Grease the baking paper and place the greased side of the casserole on top. Place a suitable casserole dish on top or place a board on top, weight down with several tins of preserves or the like for about 5 minutes.
5
Then remove everything, cut the casserole into pieces and serve.