Two kinds of runner sandwiches

Name: Two kinds of runner sandwiches
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 4 large slices of sandwich toast bread; 8 Rectangular discs of pumpernickel; 4 discs Gouda cheese (approx. 30 g each); 8 discs Meat sausage cold cuts (Lyoner sausage); 1 collar Chives; 5 TABLESPOONS light salad cream; 7-10 Tbsp Motif cutter "Foot"; 7-10 Tbsp Iceberg lettuce, slices of egg and cherry tomatoes

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

4 large slices of sandwich toast bread
8 Rectangular discs of pumpernickel
4 discs Gouda cheese (approx. 30 g each)
8 discs Meat sausage cold cuts (Lyoner sausage)
1 collar Chives
5 TABLESPOONS light salad cream
7-10 Tbsp Motif cutter "Foot"
7-10 Tbsp Iceberg lettuce, slices of egg and cherry tomatoes

Directions

1
Cut out 2 feet from each toast and 1 foot from each of the pumpernickel slices (toast bread crust for the medal dough, put pumpernickel remains aside for the cream). Remove the rind from the cheese slices. Cut out 8 feet from each of the cheese and sausage slices. Finely crumble 1D4 of the pumpernickel residues. Wash chives, dab dry and cut into fine rings.
2
Mix pumpernickel, salad cream and chive rolls. Spread the cream on the sausage feet, place cheese feet on top and place both between one pumpernickel and one white bread foot each. Arrange the runner sandwiches on a plate. Garnish with iceberg lettuce, slices of egg and cherry tomatoes if desired