Toasted rye sourdough sandwiches with Stilfser cheese PDO and a herb salad

Time to prepare: 1 h

4 servings

A Simply guat-Rezept by Matthias Lanz

Ingredients

4 servings

30 g South Tyrolean Apples PGI (Golden Delicious)

50 ml apple juice with the South Tyrolean seal of quality

20 ml apple cider vinegar with the South Tyrolean seal of quality

50 ml sunflower seed oil

salt

pepper

450 g Stilfser cheese PDO

32 sliced of rye sourdough bread (e.g. Pusterer Breatl or Vinschger Paarl) with the South Tyrolean seal of quality

mixed seasonal herbs (e.g. dandelion, garden sorrel, clover, maidenstears, baby spinach, wild thyme, sprouted herbs etc.)

Preparation

Time to prepare: 1 h

Cut the Stilfser cheese into slices (about 1 cm x 2 cm x 10 cm) and sandwich them in the thin bread slices. Briefly toast in a frying pan with a little olive oil so that the slices turn crispy.
Wash the herbs, tear them into bite-sized chunks and put them into a bowl. To make the dressing, peel and core the apples, then cut them into small cubes. Combine the apple cubes, apple juice, apple cider vinegar and sunflower oil in a bowl, stir and season with salt and pepper.
Briefly toast a few slices of bread in a frying pan with a little oil. These are your bread crisps.
To serve, arrange the herbs on a plate, drizzle with the dressing and add the toasted Stilfser cheese sandwiches. Garnish with the bread crisps and seasonal blossoms, baby spinach and cress.

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