Salami with Sauce Remoulade and Cornichons | |
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Recipe courtesy of Uta Schepers, Special Projects Chef, Johnson and Wales University Serves 10 (4 pieces per person) Ingredients:10 slices Rye Bread1 cup Sauce Remoulade 40 slices Salami 10 each Cornichons Parsley Sprigs as needed Preparation:Cut rye bread in quarters. Spread layer of Sauce Remoulade on bread. Place rosette of salami on each piece of bread. Cut each cornichon in 4 slices and place one slice on salami. Garnish with parsley sprig. |
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