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Main course.

Toasted rye sourdough sandwiches with Stilfser cheese PDO and a herb salad

Time to prepare: 1 h
4 servings
A Simply guat-Rezept by Matthias Lanz


4 servings
    • 30 g South Tyrolean Apples PGI (Golden Delicious)
    • 50 ml apple juice with the South Tyrolean seal of quality
    • 20 ml apple cider vinegar with the South Tyrolean seal of quality
    • 50 ml sunflower seed oil
    • salt
    • pepper
    • 450 g Stilfser cheese PDO
    • 32 sliced of rye sourdough bread (e.g. Pusterer Breatl or Vinschger Paarl) with the South Tyrolean seal of quality
    • mixed seasonal herbs (e.g. dandelion, garden sorrel, clover, maidenstears, baby spinach, wild thyme, sprouted herbs etc.)


Time to prepare: 1 h

Cut the Stilfser cheese into slices (about 1 cm x 2 cm x 10 cm) and sandwich them in the thin bread slices. Briefly toast in a frying pan with a little olive oil so that the slices turn crispy.
Wash the herbs, tear them into bite-sized chunks and put them into a bowl. To make the dressing, peel and core the apples, then cut them into small cubes. Combine the apple cubes, apple juice, apple cider vinegar and sunflower oil in a bowl, stir and season with salt and pepper.
Briefly toast a few slices of bread in a frying pan with a little oil. These are your bread crisps.
To serve, arrange the herbs on a plate, drizzle with the dressing and add the toasted Stilfser cheese sandwiches. Garnish with the bread crisps and seasonal blossoms, baby spinach and cress.

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