Bread rolls with roast beef

Bread rolls with roast beef
Quantity Ingredient
1 Eggs
2 tbsp Mayonnaise
1 tsp Mustard
0,5 tsp Green pepper grains
0,5 tsp Pickled capers
4 Gherkins
0,5 tbsp Parsley
0,5 tbsp Dill
0,5 tbsp Fresh chervil
2 Buns
40 g Lollo bionda Salad
1 Tomatoes
160 g Roast beef cold cuts

Rolls topped with roast beef taste particularly good with homemade remoulade. Boil an egg hard for that. Mix mayonnaise with mustard. Finely dice pepper grains, capers and gherkins and mix in. Finely chop the parsley, dill and chervil and add to the remoulade. Let the egg cool, dice finely and mix in. Rolls topped with roast beef taste particularly crispy if they are topped just before serving. Cut bread rolls open and coat with remoulade. Keep some remoulade for decoration. Lollo bionda on the rolls. Cut the tomato into slices and spread over the salad. Arrange the Roast Beef cold cuts decoratively on top. Decorate sandwiches with roast beef with remoulade, tomatoes and herbs.

Servings: 4, Difficulty: 
Preparation time: 20 minutes, Total duration: 20 minutes

All data per serving:
224 kcal
16 g
13 g
12 g

(C)opyright by Marions Kochbuch