FULL RECIPE:
■ Cooking time: about 60 minutes
■ Material cost: Approximately $18

■ Ingredients
· Baguette ... 3

- Ground pork & beef ... 200 g
· Onion (chopped) ... 1/4
· Tomato ketchup ... 2 tablespoons
· Allspice ... a little
· Mozzarella cheese ... appropriate amount
· Cheddar cheese ... appropriate amount
· Salt&pepper ... a little

· Cream cheese ... 150g
· Tomato (1 cm square) ... 1/3
· Salami (5 mm square) ... 3 tbsp
· Garlic paste ... 1 teaspoon
· Salt ... teaspoon ¼
· Ground pepper ... a little
· Parsley (chopped) ... appropriate amount
· Green tea ice cream ... small 3 cups
· Strawberry Ice cream ... small 3 cups

<Tips: Crisp rusk with excess bread ears>
· Unused inside and ends of baguette ... 3 pieces
· Butter ... 50g
· Granulated sugar ... 50 g

■ Steps
1. Cut both ends of the baguette and cut out the inside from both sides with a bread knife.
2. Fry the meat and onions and season with tomato ketchup, allspice, salt and pepper.
Stop the heat and mix it with cheese and pack it in a baguette. (If it is difficult to fill in, use a rolling pin and press it in.) Wrap and leave for 30 minutes.
3. Mix cream cheese, tomato, salami, olives, garlic paste, salt and pepper in a bowl. Stuff into baguettes. Wrap and leave for 30 minutes.
4. Place matcha ice cream and strawberry ice cream in a bowl and mix it roughly to marble. Stuff into baguette. Wrap and put it in a freezer for 30 minutes.
5. Bake 2 in an oven preheated at 200 degrees for 15 minutes. (Rusk as well) Cut each baguette to a size easy to eat. Done♪

Tips: How to make rusk
· Cut off excess baguette
· Fry in a frying pan heated over high heat until the bread is crispy.
· Turn to medium heat and coat with butter and granulated sugar mix.