Rye sandwich

Rye sandwich

Total: 15 Min. | Active: 15 Min.
Nutritional value / people: 373 kcal
, Fat: 22 g
, Carbohydrate: 34 g
, Protein: 9 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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Nut butter

50 g butter, soft
3 tbsp walnut kernels, finely chopped
1 tsp liquid honey
¼ tsp sea salt
a little pepper


8 slices Valais rye bread (approx. 250 g), toasted
50 g dry-cured country bacon in rashers
½ cucumber, sliced
15 g Micro Greens (e.g. aromatic)
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How it's done

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Nut butter

Using the whisk on a hand mixer, beat the butter in a bowl for approx. 2 mins. until light and creamy. Stir in the nuts and honey, season.


Spread the nut butter on the bread, arrange the bacon, cucumber and micro greens on 4 slices of bread, place the remaining slices on top, press together gently, tie with kitchen twine.

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