Instructions

1. 1

   Pat the slices of Leberkäse dry with kitchen paper and brush them very thinly with the rapeseed oil, so that the surface browns and does not stick to the basket. Thick slices of about 1.5 cm matter here, because thin slices dry out before a crust can form.

2. 2

   Preheat the airfryer to 180 °C so that the slices brown straight away and do not turn tough inside.

3. 3

   Lay two slices in the basket in a single layer with space around them and stack nothing, because slices lying on top of each other go soft instead of crisp; four slices will not fit in one layer, which is why you work in two runs. Cook until the top takes on colour.

4. 4

   Turn the slices and carry on cooking until the surface is crisp and golden brown and the edge is slightly wavy. The Leberkäse is already cooked, so a core temperature of 70 °C is enough, at which the slice is hot right through.

5. 5

   Cook the two remaining slices in exactly the same way, turning them once. The basket is still hot, so no further preheating is needed.

6. 6

   Cut the rolls in half, spread them with the sweet mustard, lay a hot slice of Leberkäse in each and scatter finely cut chives over the top.