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Polish Mett and Cucumber Open Sandwiches

Name: Polish Mett and Cucumber Open Sandwiches
Total time: 20 min
Yield: 4 servings
Cuisine: Polish
Ingredients: 1 cup mett (finely chopped beef or pork); 1/2 cup sliced cucumber; 1/4 cup chopped parsley; 1 clove garlic, minced; 2 large eggs; 1 tomato, sliced; 4 slices of rye bread; 1 tablespoon olive oil; 1 teaspoon Dijon mustard; Salt and pepper to taste

A refreshing open sandwich featuring traditional mett, fresh vegetables, and a tangy dressing.

20 minutes4 servings

Method

In a bowl, mix mett with chopped parsley, garlic, salt, and pepper.
Toast the rye bread slices.
Spread Dijon mustard on each slice of bread.
Layer sliced cucumber, tomato, and hard-boiled egg on top of the mustard.
Top with the mett mixture and a drizzle of olive oil.
Serve immediately.
For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.

Sandwiches Open Sandwich Polish Cuisine Vegetable Meat Rye Bread Poland recipes

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