Waldorf Sandwich "Open Air"

Ingredients:

8 slices white sandwich bread
1/2 lb. celery stalks with leaves
2 oz. (60g) German Emmental cheese
6 tablespoons salad cream (light mayonnaise)
3 small firm tomatoes
salt, pepper

Preparation:

Spread all bread slices with 4 tablespoons of the salad cream and cut 4 inch (10 cm) rounds out of each slice. Cut the rounds in half, ending up with 16 half moons. Wash, clean and finely chop the celery stalks. Cut the cheese into small cubes. Finely chop the pumpkin seeds. Combine the celery with the cheese, pumpkin seeds and the remaining salad cream. Season to taste with salt and pepper. Place celery leaves on half of the bread half moons. Cut the tomatoes into very thin slices and arrange them on top of the celery leaves. Evenly divide and spread the celery salad and top the sandwiches with the remaining bread half moons.
Garnish with any remaining tomato slices, celery leaves and pumpkin seeds.