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Salami with Sauce Remoulade and Cornichons

Recipe courtesy of Uta Schepers, Special Projects Chef, Johnson and Wales University
Serves 10 (4 pieces per person)

Ingredients:

10 slices Rye Bread
1 cup Sauce Remoulade
40 slices Salami
10 each Cornichons
Parsley Sprigs as needed

Preparation:

Cut rye bread in quarters. Spread layer of Sauce Remoulade on bread. Place rosette of salami on each piece of bread. Cut each cornichon in 4 slices and place one slice on salami. Garnish with parsley sprig.

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