Bavarian Brotzeit Box

Method

1. 1
   • rye bread 200 g
   • butter 30 g
   • pickled gherkin 4

   Seal the bread with butter — Butter the rye bread right to the edges — a proper layer, not a scrape — and cut each slice in half. The butter also keeps the bread from going damp against the pickles.

2. 2
   • ham 120 g
   • Gouda 100 g

   Fold the ham and cut the cheese — Fold the ham slices loosely into ribbons rather than stacking them flat, so they stay easy to pick up with your fingers, and cut the Gouda into thick batons.

3. 3
   • radish 6
   • pickled gherkin 4
   • spring onion 2

   Prep the radishes and pickles — Trim the radishes, leaving a stub of green, and halve the larger ones. Slice the gherkins lengthwise into quarters and cut the spring onions into finger-length pieces.

4. 4
   • rye bread 200 g
   • ham 120 g
   • Gouda 100 g
   • radish 6
   • pickled gherkin 4
   • Dijon mustard 2 tsp
   • spring onion 2

   Pack the box in blocks — Pack the box in blocks: buttered bread along one side, ham and Gouda in the middle, radishes, gherkins and spring onion filling the last section. Spoon the mustard into a small lidded pot so it does not run.

5. 5
   • ham 120 g
   • radish 6
   • Dijon mustard 2 tsp
   • caraway seeds 1 tsp
   • salt ½ tsp
   • black pepper ½ tsp

   Season and close the box — Scatter the caraway over the cheese, season the radishes with the salt and grind the pepper over everything. Close the box and keep it cold; eat with your fingers, mustard on the ham, no cutlery required.