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For 4 bauerntoast
4 rye bread rolls (Vinschgau rolls) 1 knob butter 4 tsps. mustard 2 tsps. horseradish 2 South Tyrolean hay-milk mozzarella balls 20 finely cut slices of Speck Alto Adige PGI 1 South Tyrolean Granny Smith apple, sliced 4 dill pickles, sliced
preparation
Slice the rye bread rolls in half and spread each half with butter, followed by a little mustard and a thin layer of horseradish.
Arrange the mozzarella on the lower half of the rolls, add the Speck Alto Adige PGI and top with the sliced apple and dill pickles.
Top with the other half of the roll and toast in a toaster, in a frying pan or in a preheated oven (200°C) for 5-6 minutes.
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