Wholemeal rolls with roast pork, coleslaw and horseradish cream

Name: Wholemeal rolls with roast pork, coleslaw and horseradish cream
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1/2 red pepper (70 g); 2 teaspoons (10 g each) Crème légere (15 % fat); 1 tsp (8 g) grated vegetable horseradish (from the jar); 7-10 Tbsp some chives; 1 Stiel glatte Petersilie; 50 g Sauerkraut salad with paprika and oil; 1 (60 g) Wholemeal roll; 1-2 discs (50 g) lean roast pork cold cuts

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 1

1/2 red pepper (70 g)
2 teaspoons (10 g each) Crème légere (15 % fat)
1 tsp (8 g) grated vegetable horseradish (from the jar)
7-10 Tbsp some chives
1 Stiel glatte Petersilie
50 g Sauerkraut salad with paprika and oil
1 (60 g) Wholemeal roll
1-2 discs (50 g) lean roast pork cold cuts

Directions

1
Wash and clean the peppers and cut them into thin rings or strips. Mix crème légère with horseradish. Rinse chives, dab dry and cut diagonally into small rolls. Rinse parsley, dab dry and pluck into small twigs.
2
Gently squeeze the salad with your hands. Cut the roll open horizontally. Lay some cabbage salad, 2/3 of the roast cutlet, some of the horseradish cream, remaining cabbage salad, paprika, remaining roast cutlet and remaining horseradish cream on the lower half of the roll one after the other.
3
Garnish with chive rolls and parsley leaves. Make a second roll half.