Ingredients for 4 persons
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2 Baguettes
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80 g Soft butter
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150 g Kühne coarse mustard
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8 Slices Emmentaler cheese
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300 g Pastrami slices
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Some Iceberg lettuce
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12 KÜHNE Cornichons
Preparation
Kitchen utensils
Oven, baking paper, knife, chopping board
Preheat the oven to 200 °C (top and bottom heat). Halve the baguettes lengthwise and spread butter on the cut sides. Place them buttered side up on a baking tray lined with baking paper. Bake in the middle of the oven for 12–15 minutes.
Spread mustard on the baguette halves. Layer Emmental on the bottom halves, then add washed and dried iceberg lettuce leaves. Place the pastrami on top, halve the cornichons and arrange over the pastrami. Close the sandwich with the top halves and serve.
Recipe advice
Easily vary the sandwich by using Kühne herb mustard or aioli instead of whole-grain mustard for a different flavour twist.
Nutritions
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Calorific value
ca. 817,4 kcal (3420 kJ) -
Protein
45,9 g -
Fat
43,2 g -
Carbohydrates
58,9 g