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Double-decker rye sandwich with roast beef and dill pickles

Ingredients 7
Servings 4


  • 12
    thin slices rye bread
  • 90
  • 20
    prepared mustard
  • 8
    large, thin slices rare roast beef or pickled brisket
  • 12
    slices pickled cucumbers (dill pickles)
  • 12
    thin slices chèvre (goat's milk cheese)
  • crisp cos lettuce leaves


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.

Read more on: beef

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