Pineapple and cheese sandwiches

Name: Pineapple and cheese sandwiches
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 125 g Cucumber; 1 (236 ml; drained weight: 140 g) small can of pineapple; 1/2 small lettuce; 8 (approx. 300 g) Super Sandwich; 2 TABLESPOONS Mayonnaise; 7-10 Tbsp Curry; 4 (approx. 200 g) Discs, medieval Gouda; 7-10 Tbsp Oil; 7-10 Tbsp Parsley and tomato

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

125 g Cucumber
1 (236 ml; drained weight: 140 g) small can of pineapple
1/2 small lettuce
8 (approx. 300 g) Super Sandwich
2 TABLESPOONS Mayonnaise
7-10 Tbsp Curry
4 (approx. 200 g) Discs, medieval Gouda
7-10 Tbsp Oil
7-10 Tbsp Parsley and tomato

Directions

1
Wash the cucumber, dab dry and slice thinly. Drain the pineapple. Clean and wash the salad and also drain. Spread 8 sandwich slices with mayonaise and sprinkle with curry. Cover 4 slices with cucumber, pineapple and cheese and cover with the other 4 slices. Coat the preheated sandwich toaster with some oil and put 2 sandwiches in it. Close the lid and bake in about 2 minutes until golden brown. Bake the remaining sandwiches in the same way and cut them in half diagonally. Arrange on a plate with salad. Serve garnished with parsley and a tomato rose
2
Glasses: Krömer/Zolnir
3
Jug: Kosta Boda