Salami sandwich with pepper-fresh cheese cream and hazelnut crust

Name: Salami sandwich with pepper-fresh cheese cream and hazelnut crust
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 16 discs Toast; 200 g Double cream cream cheese; 7-10 Tbsp coarse pepper; 100 g black olives without stone; 80 g Rocket; 8 discs Salami; 75 g Hazelnut kernels

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

16 discs Toast
200 g Double cream cream cheese
7-10 Tbsp coarse pepper
100 g black olives without stone
80 g Rocket
8 discs Salami
75 g Hazelnut kernels

Directions

1
Bark off toast. Mix cream cheese with coarse pepper and spread it on all but 2 tablespoons of toast slices. Cut olives into slices. Wash rocket and shake dry. Spread the salami, lettuce and olives on the toast slices and fold them on top of each other, cut in half diagonally.
2
Spread the remaining cream cheese cream on the sides of the toast slices. Chop the hazelnuts and press them into the cream cheese. Arrange the sandwich on plates.