- Servings: 1
Ingredients:
| Meerrettich Sauce, creamy horseradish sauce | |
| Mayonnaise | |
| Swiss Chard | |
| Riesling Wine & Chicken Broth | |
| German Speck, pork cured in spices such as juniper berries and nutmeg), sliced ΒΌ" thick | |
| Altemburger Semi-soft German Goat Cheese | |
| Tomato | |
| Large Fresh Basil | |
| Rustic Dunkel (dark Tan) German Bread |
Directions:
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.
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