Summer, sun, and sunshine: Our Tyrolean Summer Rolls in two delicious variants
Ingredients for 1 Vinschgerl Sandwich:
1 Vinschgerl (Tyrolean rye bread roll)
1 slice of goat cheese (approx. 2 cm thick)
8 slices HANDL TYROL Tiroler Speck PGI Ham
1 cooked beetroot
1 tsp cream cheese
Arugula
½ pear
Walnuts
1 tsp coarse mustard
For the spice in the sandwich - HANDL TYROL Tiroler Speck PGI Ham
Method:
Level of difficulty:
Beginner
- Slice the Vinschgerl in half and toast it in a grill pan.
- On a cutting board, lay out the ham slices in a star shape, place the goat cheese in the center, and fold the ham slices over the cheese so that it is well wrapped.
- Place the wrapped goat cheese in a pan and fry without fat for 3 minutes on each side.
- Slice the pear and carefully sauté it. If the pear is still unripe, optionally caramelize with a bit of maple syrup.
- Spread cream cheese on the bottom half of the Vinschgerl, layer with arugula and beetroot slices, place the goat cheese and pear on top, season with salt and pepper, and add the top half of the Vinschgerl spread with mustard.
Tip: Drizzle olive oil over the finished sandwich.