Summary
| Prep Time | 15 mins |
| Cook Time | 20 mins |
| Total Time | 35 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 4 baguette (s) rolls to bake
- 3 salami, mini, e.g. Bifi
- 1 can corn
- 200 g cheese, rated
- 1 onion (s)
- 2 tablespoons oil
- 6 tablespoon tomato paste
- 80 ml vegetable stock
- salt and pepper
- Chilli powder
- Oregano, dried
Print Recipe
Pin Recipe Instructions
- Bake the rolls (instructions on the package).
- Peel and dice the onion and sauté in a saucepan with oil. Add the tomato paste and sauté briefly. Deglaze with the broth and cook for about 10 minutes. Season with salt, pepper, chilli and oregano to taste.
- Preheat the oven to 200 ° C top and bottom heat or 175 ° C convection.
- Cut the mini salami into thin slices, drain the corn.
- Cut the rolls open, spread the sauce on them, place the salami and corn on them and sprinkle with cheese. Place the baguettes on a baking sheet lined with baking paper and bake for about 6 minutes (may vary depending on the oven.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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