Super Sandwich with Traiteur Roast

Recipe for 7 small super sandwiches

For the ketchup peel onions and garlic, chop very fine together with the bacon. Heat olive oil in a saucepan, add onions, garlic and bacon and sauté for 2 minutes over medium heat. Add sugar, vinegar, tomatoes, tomato paste and cayenne pepper. Bring to a boil slowly, then reduce the heat and simmer lightly for approximately 20 minutes. Meanwhile, wash the lemon under hot water and rub dry. Finely grate 1 tsp. of lemon peel and mix it in into the ketchup.
Let cool, season with salt and pepper, then finely purée.

Peel and coarsely grate carrots. Clean the spring onions and cut into fine sticks. Mix both thoroughly with vinegar, sugar and 1 Tbsp. olive oil, then season with salt and pepper.

Clean the romaine lettuce, cut it into thin strips, wash and spin dry.

Cut the Traiteur Rost into thin slices.

Slice the bread in finger-thick slices and toast them on the grill on medium to high heat from both sides.

Finally spread cottage cheese on the bottom slice.

Then top with carrot slaw, romaine lettuce and Traiteur Rost. Spread barbecue ketchup on the top slice and put the top slice on the sandwich. That’s it!


150 g Traiteur Rost (approx. 15 slices)

20 g onions

1 clove of garlic

30 g cottage bacon

2 Tbsp. olive oil

1 tsp. sugar

1 Tbsp. red wine vinegar

150 g chunky tomatoes

1 Tbsp. tomato paste

1 pinch cayenne pepper

1 untreated lemon

Salt and pepper

100 g carrots

2 spring onions

1 Tbsp. red wine vinegar

1 tsp. sugar

300 g romaine lettuce

200 g cottage cheese

300 g potato sandwich bread

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