Meatball baguettes au gratin

Name: Meatball baguettes au gratin
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 medium onion; 2 stem(s) fresher or slightly dried. Marjoram; 200 g mixed mince; 1 TEASPOON Tomato paste; 7-10 Tbsp salt, pepper; 2 TEASPOONS Oil; 4 discs (100 g) Semi-hard cheese (e.g. raclette cheese); 2 small tomatoes; 8 discs Baguette; 1-2 TABLESPOONS Remoulade; 1 TEASPOON vinegar, some sugar; 7-10 Tbsp some salad leaves

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 medium onion
2 stem(s) fresher or slightly dried. Marjoram
200 g mixed mince
1 TEASPOON Tomato paste
7-10 Tbsp salt, pepper
2 TEASPOONS Oil
4 discs (100 g) Semi-hard cheese (e.g. raclette cheese)
2 small tomatoes
8 discs Baguette
1-2 TABLESPOONS Remoulade
1 TEASPOON vinegar, some sugar
7-10 Tbsp some salad leaves

Directions

1
Peel and chop the onion. Wash, pluck and finely chop the marjoram. Knead with minced meat, tomato paste, half onion, salt and pepper. Form 8 small meatballs from the mixture. Fry in 1 teaspoon of hot oil on each side for about 3 minutes
2
Cut cheese slices diagonally in half. Wash tomatoes and cut into 8 slices. Spread a thin layer of remoulade on each slice of bread, cover with 1 slice of tomato, 1 meatball and 1/2 slice of cheese.
3
Place breads on a baking tray and bake in a preheated oven (electric range: 200 °C/recirculating air: 175 °C/gas: level 3) for 6-8 minutes
4
Mix the remaining onion, vinegar, salt, pepper and sugar. Stir in 1 tsp. oil. Clean and wash the salad and drain well. Arrange the breads with salad and sauce