Snapguide
STEPS
INGREDIENTS
Butter the rye bread, use salad leaf under the meat to prevent the rye from getting soggy. Carve the meat as thin as possible.  Add remoulade sauce , fried onions and finely grated horseradish.

Butter the rye bread, use salad leaf under the meat to prevent the rye from getting soggy. Carve the meat as thin as possible. Add remoulade sauce , fried onions and finely grated horseradish.

Again buttered rye, salad, salami and raw onion rings.

Again buttered rye, salad, salami and raw onion rings.

Buttered rye, salad, strong cheese and pickle.

Buttered rye, salad, strong cheese and pickle.

All ready to go plus a bun for afternoon tea.

All ready to go plus a bun for afternoon tea.

  • 3.0 Slices of rye bread
  • Butter
  • Leftover steak
  • remoulade sauce
  • Horseradish
  • Fried onions
  • Salami
  • Onion rings.
  • Cheese
  • Pickle
  • Salad
  • Grease proof paper