Ingredients

• 4 large, round pretzel loaves
  
• 16 bacon slices
  
• 200g dates, without pits
  
• 20g cream
  
• 200g raclette cheese
  
• 150g leek
  
• 200g courgette
  
• 20g butter
  

Preparation

Cut the pretzel loaves in half crosswise so that there are 3 pieces per loaf. Mix or mash the dates with the cream to make a paste and spread on the bottom two slices of bread. Cut the leek into thin rings and the courgette into 0.3 cm slices. Fry the bacon in a frying pan until crispy. Fry the vegetables in butter in the same pan. Place the raclette cheese on the first and second layers of bread and cover with bacon and vegetables. Now assemble the three-tier sandwich and bake in the oven at 160 degrees for 8 minutes.