Cook and Scale

Bavarian Brotzeit Box

2 servings · 15 min total

The Bavarian cold-plate snack meal packed for work: buttered rye bread, ham, Gouda, radishes, gherkins and sharp mustard, assembled in fifteen minutes with no cooking.

Ingredients

200 g rye bread, cut into 4 thick slices
30 g butter, softened
120 g ham, thinly sliced
100 g Gouda, cut into thick batons
6 radish
4 pickled gherkin
2 tsp Dijon mustard
2 spring onion
1 tsp caraway seeds
½ tsp salt
½ tsp black pepper

Contains: Gluten, Milk, Mustard

Allergen info is best-effort — please verify yourself.

Method

1.
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.
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.
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.
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.
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.