Roast bread with turkey and cheese salad

Name: Roast bread with turkey and cheese salad
Cook time: 45 min
Total time: 45 min
Yield: 20
Ingredients: 4 Eggs; 2 TABLESPOONS Mustard; 100 g mayonnaise; 150 g Whole milk yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 250 g Gherkins + 2-3 tablespoons cucumber stock (glass); 200 g smoked turkey breast; 200 g Gouda (slices); 1⁄2 Federation Chives; 1-2 TABLESPOONS Oil; 2 TABLESPOONS Butter; 10 thick slices (approx. 50 g each); 7-10 Tbsp hearty farmhouse bread

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 20

4 Eggs
2 TABLESPOONS Mustard
100 g mayonnaise
150 g Whole milk yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
250 g Gherkins + 2-3 tablespoons cucumber stock (glass)
200 g smoked turkey breast
200 g Gouda (slices)
1⁄2 Federation Chives
1-2 TABLESPOONS Oil
2 TABLESPOONS Butter
10 thick slices (approx. 50 g each)
7-10 Tbsp hearty farmhouse bread

Directions

1
Hard boil eggs. Quench and let them cool down. Mix mustard, mayonnaise and yoghurt. Season with salt, pepper, some sugar and cucumber stock.
2
Cut the cucumbers into slices. Cut turkey and cheese into strips. Wash chives, shake dry and cut into fine rolls. Cut the eggs into eight pieces. Mix the prepared ingredients with the salad dressing.
3
Heat oil and butter in a large frying pan. Halve the slices of bread (or quarter them depending on size) and toast them until crispy. Remove from the pan and let it cool down. Cover with turkey and cheese salad and sprinkle with chives.