Читать книгу Eat – The Little Book of Fast Food - Nigel Slater - Страница 38

sourdough bread, bresaola, Emmental cheese, sugar, cucumber, white wine vinegar, Dijon mustard

Lightly peel half a cucumber with a vegetable peeler, then halve it down its length and scrape out and discard the seeds. Peel into long, pappardelle-like strips. Put 3 tablespoons of white wine vinegar, 1 tablespoon of Dijon mustard, a teaspoon of sugar and a little pepper into a mixing bowl and add the cucumber. Leave for 10 minutes.

To make the sandwich, fry 4 very thin slices of sourdough bread in butter till lightly crisp on both sides, then drain on kitchen paper. Pile 2 slices with thinly sliced Emmental cheese, shreds of the pickled cucumber, a little salt and some thin slices of bresaola. Then add the final slice of bread.

For 2. Toothsome.