Striped sandwich

1 PCs Rye bread;

400 g Cooked sausage;

100 g Processed cheese;

120 g Butter

4 Dill sprigs

Beat butter with cheese and finely chopped parsley. Sausage cut into thin slices.

With bread, cut off crusts, cut the flesh into slices with a thickness of 5-6 mm and RUB a lot of cheese, butter and herbs. One slice put a slice of sausage, then the second slice of bread with cheese weight down. The other side again to coat the cheese mass and repeat the layers (the latter should be the bread).

The sandwich is put under a light load and withstand 30 minutes, then cut into slices about 1 cm thick and it turns out striped sandwich.