Open-Faced Cheese Sandwiches
8,7 / 10
Cut rye rolls in half, butter each, and sprinkle with mustard. Place about 4 thin slices of cheese on each half.
Cut radishes into strips and chives into rolls. Cut onions into thin rings. Garnish 1/2 sandwiches with chives and radish and remaining 1/2 with onions, caraway seeds and paprika.
Serve sandwiches with pickles, tomatoes and radishes.