Rye bread with onion-bacon filling
easy
30 mins
30 mins
Ingredients
- 200 g Onions
- 1-2 Garlic cloves
- 200 g streaky bacon
- 100 ml Vegetable broth
- 75 g Fresh cream
- 150 g grated Emmental cheese
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 1 (approx. 500 g) oblong rye bread
- 1/2 (approx. 250 g) Cucumber
- 100 g cherry tomatoes
- 1/2 Lollo bianco salad
- 7-10 Tbsp Dill
- 7-10 Tbsp Aluminium foil
Directions
- 1
Peel onions and garlic. Dice bacon and onions and stew in the broth for ten minutes. Press the garlic and add it. Stir in crème fraîche and bring to the boil. Remove the pot from the heat. Fold cheese into the onion-bacon mixture. Season with salt and pepper.
- 2
Cut the bread twice horizontally and fill it with the onion-bacon mixture. Wrap the bread in aluminium foil and bake in the preheated oven (electric cooker: 175 ° C / gas: level 2) for about 15 minutes. In the meantime, clean, wash and slice the cucumber. Wash and halve the tomatoes. Clean and wash lettuce and pluck into bite-sized pieces. Cut bread into slices and serve with cucumber, tomatoes and lettuce. Garnish with dill as desired
- 3
(6 servings). 3360 kJ/ 800 kcal. E 26 g, F 51 g, KH 61 g (4 portions)
Nutrition Facts
540 kcal
41 g
34 g
17 g
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