Butter the rye bread, use salad leaf under the meat to prevent the rye from getting soggy. Carve the meat as thin as possible. Add remoulade sauce , fried onions and finely grated horseradish.
Again buttered rye, salad, salami and raw onion rings.
Buttered rye, salad, strong cheese and pickle.
All ready to go plus a bun for afternoon tea.