Baked Mett Bread Rolls

Baked Mett Bread Rolls

Baked Mett bread rolls are ideal as finger food for a party, as they are easy to prepare even in large quantities, taste good, satisfy and are inexpensive. Preheat the oven to 225°. Cut an onion into cubes. Heat the oil in a coated frying pan and fry the mince vigorously in it. Season the mince only with pepper from the mill. Salt is not required as the mince is already spicy enough. Crush the minced meat with a spatula, add the onions and fry until translucent. Remove the pan from the heat and set aside. Cut bread rolls open with a sharp bread knife and spread only the lower halves with mayonnaise. Spread the mince a little thicker on the lower halves of the rolls, as you can see in the picture above. Cut a tomato into cubes as small as possible and spread over the mince. Cut the chives into rolls and sprinkle the bread rolls over the mince. Place the Mett rolls on a baking tray lined with baking paper. Place the upper halves of the buns with the cut face down next to them. Pour water into a glass and brush thinly onto the upper halves of the rolls with a baking brush. Sprinkle about half of the grated Emmentaler on the upper halves of the buns and spread the remaining Emmentaler over the Mett buns. Bake the baked Mett bread rolls on the middle shelf for approx. 7 minutes. Place the upper halves of the rolls on the mince and press lightly. Serve the baked Mett bread rolls as warm as possible.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
659 kcal
32 g
30 g
41 g

(C)opyright by Marions Kochbuch