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Pumpernickel Sandwiches and Meatballs

Pumpernickel Sandwiches and Meatballs
30 min.
Preparation
easy
Difficulty

Ingredients

for 8 pieces
For the sandwiches
32 Pumpernickel rounds
Butter
250 grams Sliced cheese
Wooden skewer
For the meatballs
400 grams mixed Ground meat
1 stale White roll
1 Shallot
Salt
freshly ground Pepper
1 teaspoon Mustard
Clarified butter (for frying)
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Preparation steps

1

For the sandwiches: Spread butter on each slice of bread. Layer cheese and bread, forming 8 sandwiches, each with 4 slices of bread and 3 slices of cheese. Cut sandwiches into cylinders using a cookie cutter. Secure with a decorative toothpick or skewer. 

2

For the meatballs: Soak stale bread in water. Squeeze out excess moisture. Peel and mince shallot. Combine bread and shallot and season with salt, pepper and mustard to form a dough. Shape dough into small balls. Heat butter in a pan and cook balls until golden brown. 

3

Plate sandwiches and meatballs as desired, garnishing with cucumber, lettuce and tomato. Serve immediately.