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Rye bread with olives and cheese
8 servings
Cut the bread across into 3 parts. Spread the lower layer with butter and tomato paste, top with 100 g of gouda cheese and chopped olives. Spread the middle layer of bread with butter and lubricated side over the olives. Spread the top side with melted cheese, sprinkle with chopped watercress, lay out the remaining gouda cheese. Lubricate the upper formation with oil, cover the second formation with lubricated side. Mix the fatty cheese with roquefort, milk, parsley, ground paprika, mix until homogeneous and spread on the bread. Peel the paprika pod from the seeds, cut into strips and put on the cheese mixture. Grease the top bite of bread, cover the sandwich, press lightly, wrap in cling film and put in the refrigerator for 2-3 hours.
Cut the bread across into 3 parts. Spread the lower layer with butter and tomato paste, top with 100 g of gouda cheese and chopped olives. Spread the middle layer of bread with butter and lubricated side over the olives. Spread the top side with melted cheese, sprinkle with chopped watercress, lay out the remaining gouda cheese. Lubricate the upper formation with oil, cover the second formation with lubricated side. Mix the fatty cheese with roquefort, milk, parsley, ground paprika, mix until homogeneous and spread on the bread. Peel the paprika pod from the seeds, cut into strips and put on the cheese mixture. Grease the top bite of bread, cover the sandwich, press lightly, wrap in cling film and put in the refrigerator for 2-3 hours.
rye bread - 1 loaf, butter - 100 g, tomato paste - 1 tbsp. spoon, gouda cheese - 200 g, fat cheese 200 g, processed cheese - 250g, olives - 125g, lettuce - 1 head, roquefort cheese - 50 g, milk - 2 tbsp. spoons, parsley greens - 2 tbsp. spoons, ground paprika - 0.5 tsp, paprika - 1 pod
