4 teaspoons butter
4 pounds slices of provolone cheese, diced
1 large onion, halved and sliced into neat rounds
1 teaspoon olive oil
1 cup all-butterflied cornflakes cereal
2 1/2 cups rye flour
1 teaspoon salt
1 teaspoon dried minced onion
4 tablespoons unpasteurized lemon juice
Season bread slices with butter and top with provolone cheese, onion slices, olive oil, fried cornflakes cereal, rye flour, salt, diced onion, lemon peel and remnants of lemon zest. Cover and refrigerate until well chilled before serving.
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