- Servings: 1
|Meerrettich Sauce, creamy horseradish sauce|
|Riesling Wine & Chicken Broth|
|German Speck, pork cured in spices such as juniper berries and nutmeg), sliced ¼" thick|
|Altemburger Semi-soft German Goat Cheese|
|Large Fresh Basil|
|Rustic Dunkel (dark Tan) German Bread|
Mix 1 tsp Meerrettich per 1 tbsp of mayonnaise (preferably olive oil-based), and place in refrigerator.
Saute the Swiss chard in Riesling wine and chicken broth until tender, about 15 minutes. Lightly fry the speck slices in a skillet until slightly brown. Thinly slice the Altemberger for ease in layering. Slice the tomato fairly hefty, about 3/4-inch thick. Toast the bread and spread liberally with the horseradish-mayonnaise. Layer the sandwich as follows: One slice of toasted bread, speck, tomato, basil, Altemburger, chard, speck, tomato, Altemburger, basil and a second slice of toasted bread.