Double-decker rye sandwich with roast beef and dill pickles

Name: Double-decker rye sandwich with roast beef and dill pickles
Yield: 4 servings
Cuisine: Beef
Ingredients: 12.00 rye bread thinly sliced; 90.00 ml butter; 20.00 ml mustard prepared; 8.00 roast beef thinly sliced; 12.00 cucumber sliced; 12.00 goat's milk cheese chevre, sliced; lettuce cos

4 servings

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Beef

By Food24 November 03 2009

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Ingredients (7)

12.00	rye bread — thinly sliced
90.00 ml	butter
20.00 ml	mustard — prepared
8.00	roast beef — thinly sliced
12.00	cucumber — sliced
12.00	goat's milk cheese — chevre, sliced
	lettuce — cos

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Method:

Butter rye bread fairly thickly. Spread mustard lavishly on 4 slices.
Cover with roast beef, then dill pickles, and cover with another 4 slices of buttered rye bread.
Layer cheese and lettuce on top and cover with remaining slices of bread. Press down gently and halve diagonally, using a sharp knife.