Marathon sandwiches

Name: Marathon sandwiches
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 4 big slices; 7-10 Tbsp Sandwich toast bread; 8 angular plates; 7-10 Tbsp Pumpernickel; 4 discs (30 g each) Gouda; 8 discs (approx. 200 g) Pork sausage; 1 collar Chives; 5 TABLESPOONS light salad cream; 7-10 Tbsp Iceberg lettuce, slices of egg and cherry tomatoes

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

4 big slices
7-10 Tbsp Sandwich toast bread
8 angular plates
7-10 Tbsp Pumpernickel
4 discs (30 g each) Gouda
8 discs (approx. 200 g) Pork sausage
1 collar Chives
5 TABLESPOONS light salad cream
7-10 Tbsp Iceberg lettuce, slices of egg and cherry tomatoes

Directions

1
Cut out 2 "feet" from the toast and 1 "foot" from the pumpernickel (toast remains for the minced dough, put pumpernickel remains aside for the cream). Remove the rind from the cheese. Cut 8 "feet" out of each of the cheese and sausage slices (if necessary, fold the remains under the pasta salad).
2
Finely crumble 1/4 of the pumpernickel residues. Wash and chop the chives. Mix pumpernickel, salad cream and chives. Spread the cream between "sausage and cheese feet" or on half the bread feet. Put sausage and cheese between pumpernickel and white bread. Arrange everything and garnish if necessary