On the Menu: Belegte Brötchen
This week we're letting our creativity out while making a fun favorite. These open-faced lunch sandwiches are easy to make, and a popular gathering food in European countries.
Each Thursday this column is bringing you a new recipe to try. At MJANE we love good food. Whether it’s a dinner dish, cocktail, or desert, we hope you love the recipe of the week as much as we do. Try it out over the weekend, or sketch it in to your weekly meal plan. We hope it adds quality and depth into your cooking routine, and elevates a typical meal time, bringing satisfaction to the soul.
____
Belegte Brötchen
These open-faced lunch sandwiches are easy to make, and a popular gathering food in European countries. Get creative with the topping designs and have fun while making!
Ingredients:
- Loaf of bread, 1
- Variety of deli meats - ham, salami, bologna, etc.
- Cheese - pick any cheese you like, Brie, Swiss cheese, goat cheese etc. We used Tete de Moine, a type of Swiss cheese with great texture.
- Cherry tomatoes, about 10
- Cucumber, 1
- Boiled egg, 1
- Butter
- Herb cream cheese
- Microgreens or fresh parsley for topping
Note: Feel free to use any other vegetables, herbs, meats, or cheeses as toppings. Adjust to your preference, add more or less. This is a very versatile meal that can be made many ways depending on the topping and flavors you'd like.
Directions:
First, lay out the slices of bread on a clean surface, and butter the tops.
Next add cream cheese to some or all of the slices, depending on preference. We added it to half.
After that, take your meats and cheeses and add to the bread slices. Mix up the combinations and arrange in fun designs. Some of ours we arranged to look like a flower bouquet! Remember to leave some space for the other toppings.
Next place slices of cucumber, cherry tomatoes, and hard boiled eggs on the bread, adding to your meat and cheese design.
Finally, top with microgreens or fresh herbs like parsley.
Serve and enjoy!
