Excursion bread

For years, I have been collecting recipes from Mr. Neven Duvnjak, published in SD. As it is time to go out in nature, I decided to present you a tried and tested recipe published who knows when.

Preparation steps

Cut round rye or cornbread in half.
Mix the drained cheese, parsley, finely chopped garlic and a tablespoon of sour cream.
Add a pinch of salt and pepper, and a little ground red pepper (I put sweet).
Coat the bottom half of the bread with mustard and arrange thin slices of ham.
Add the cheese mixture to the ham and fold in the other half of the bread.
Wrap the bread in aluminum foil, place it in a larger bowl and cover it with a shallow plate, and place a heavier object on the plate to thin the bread.
Leave the bread in the refrigerator overnight.

Serving

This bread is taken on excursions and cut like a cake into larger slices. You can add the fillings at will, but it is important that there are plenty of spreads to make the bread juicy.

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