Roast beef sandwich

This recipe is from Salvatore Russo, chef at the Hafenkäserei in Münster. At the organic show dairy you can not only experience how cheese is made, but also feast in the restaurant, including many organic dishes. The kitchen team mainly uses regional and seasonal ingredients, which is why the cheese dairy has been awarded the Münsterland seal.

Turnip cold bowl
© Münsterland e.V./Lethmate
Dairy turnip cold bowl deco
© Münsterland e.V./Lethmate

Ingredients

Sandwich ingredients:

  • 1 baguette (approx. 50 cm)
  • 360 g roast beef (sliced)
  • 2 tomatoes
  • half a cucumber
  • 1 egg
  • 2 slices of red cheese, e.g. "Der Fockaffe" (the cheeky fox monkey)
  • Nettle spread (see below for preparation)
  • 2 red onions
  • fresh cress
  • 6 leaves of lettuce of your choice
  • salt (for seasoning)
  • pepper (for seasoning)

Ingredients nettle spread:

  • 1 bunch of nettle leaves
  • 150 g crème fraîche
  • 200 g natural yoghurt
  • 200 g curd cheese
  • 1/2 lemon
  • 1/2 tsp garlic clove, pressed
  • 1 pinch chilli powder
  • 2 pinches pepper
  • 2 pinches salt

...and this is how it is done

Preparation of turnip cold bowl:

  1. Remove the green from the turnips, wash, peel and cut into approx. 1 cm thick cubes.
  2. Sauté the garlic and onions in 1 tbsp oil in a large saucepan. Add the wine and tarragon and reduce almost completely.
  3. Fill up with stock. Add bay leaf and thyme. Season with salt and pepper. Let everything simmer for about 20 minutes.
  4. After boiling, remove the herbs and purée the resulting stock very finely with a hand blender and season again with salt, pepper and nutmeg.
  5. Allow the soup to cool and then place in the fridge.
  6. Wash the asparagus, break off the bottom ends and cut diagonally into slices about 1 cm thick.
  7. Toast the toast until light yellow and cut into coarse pieces.
  8. Heat 1 tablespoon of oil in a frying pan and fry the ham in it over a gentle heat until crispy on both sides. Leave to cool and break into bite-sized pieces. Add the remaining oil to the pan and lightly fry the asparagus pieces in it for about 4-5 minutes.
  9. Puree the cold soup with the toast pieces very finely in a kitchen blender. Add the olive oil and blend again vigorously.
  10. Season the cold soup to taste, divide into glasses and serve with the ham on the bone.


If you like, you can garnish the cold dish with thyme sprigs, toasted pine nuts, cress and a puff pastry stick.

Here you can enjoy your picnic

The contents of your picnic basket are ready! Now the question is: where are you going to eat this tasty Mairübchen cold dish? Münsterland has many charming picnic spots to offer. You're spoilt for choice: picnic in a park, by a lake or in front of a castle? Find your ideal place for an outdoor meal below!

Family picnic in Münsterland
© Münsterland eV_Ph. Foelting
Feasting under the open sky
Picnic areas in the Münsterland
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