Halve Hahn

Ingrédients

• 4 small rye rolls (Roggenbrötchen or dark roll)
• 4 tbsp coarse (whole-grain) mustard
• 200 g mature Gouda cheese, sliced
• 4 medium gherkins
• 1 small red onion, in thin rings
• Freshly ground black pepper

Préparation

1. 1

   Slice the rye rolls horizontally in half. Want them a bit crispier? Toast them briefly in the toaster or under the grill.Spread the cut side of each roll generously with coarse (whole-grain) mustard. Use more or less to taste, but don't be stingy: the mustard is the soul of this dish.Place one or two slices of mature Gouda on each roll. The cheese can hang over the edges — that's part of it.Slice the pickles on a diagonal and scatter them over the cheese. Also add a few rings of red onion for a punchy bite.Season with some freshly ground black pepper. Salt isn't necessary — the cheese and mustard already take care of that.Arrange the rolls on a wooden serving board and bring them to the table. Serve with extra pickles and mustard on the side so everyone can add to taste.