The Kingdom Of Sandwiches

2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29

The sandwiches they can be as delicious as any gastronomic temptation. They should be full of interesting ingredients that challenge the taste buds. Sandwiches can be leaner or more filling, can serve as an appetizer or as a main course.

Each country has its own kind of sandwich. In France they are made of baguettes, in Denmark - the picturesque smorgasboard, in America they are made for satiety sandwiches and some look almost as big as the Empire State Building! The secret of any sandwich is to be fresh, juicy and with a varied texture. Biting from it, you should feel the different tastes and different textures.

Breads

The bread used to make sandwiches is just as important as the filling. Use stale bread overnight to make it firmer.

1. Wholemeal bread with bran: goes with most fillings, especially crispy ones like lettuce and bacon;

2. Rye bread: it is available in two varieties - dark, only from rye, and light, rye-wheat. Both types come with highly fragrant fillings;

3. Wholemeal bread: ideal for most salty fillings, especially vegetarian;

4. Bread with milk: has a light texture and a little sweet. Good as an open sandwich with a delicate filling.

5. White bread: has a soft texture. Good for sweet and salty filling. Especially suitable for toasted sandwiches.

Photo: Lucy

Other breads

Baguettes: go especially well with liver pate and cheese. Thick crusts hold large amounts of filling;

Cakes: ideal for making sandwiches; are made from different types of dough for different tastes;

Jewish muffins: traditionally used for savory delicacies such as cottage cheese and smoked salmon;

Unleavened pie: very tasty warmed, split on one side and filled with grilled meat and salad.

Classic sandwiches

Sandwich with bacon, lettuce and tomatoes

This is a classic example of the huge American sandwich - full of different textures and flavors. Spread three slices of white bread with 2 tablespoons of mayonnaise. On one put lettuce, three slices of roasted bacon and one slice of tomato. Forge. Place another slice of bread on top with the mayonnaise side down. Put another layer of the same filling and finish with the third slice of bread.

Vegetarian temptation

A vegetarian food dish - a sandwich with a lot of color and texture. Spread two slices of wholemeal bread with 3 tbsp. peanut butter, sprinkle with 50 g of cheddar cheese, 1 stalk chopped fresh onion, 1 tbsp finely chopped red and green peppers. Season with salt and pepper.

Jewish muffins with locks

Traditional Jewish round cakes made from boiled dough, which is then baked. Locks is the American name for smoked salmon. Cut one loaf in half. Spread each half with 2 tbsp. unsalted cottage cheese, cover with two slices of smoked salmon. Add black pepper and lemon juice. Decorate before serving.

Sandwich with eggs and mayonnaise

The secret of the perfect filling is in equal amounts of hard boiled and scrambled egg. Cut the crusts into 4 slices of white or type bread and spread them with softened butter. Boil 1 hard egg and mash it still warm with 25 g of butter. Stir in 1 fried scrambled egg. When the mixture cools, add 2 tablespoons mayonnaise, season with salt and pepper and 1 tbsp. mustard and watercress. Decorate with watercress.

Open sandwiches

Smorgasboard

Make these Scandinavian open sandwiches with contrasting colored products to make them very appetizing

- Cherries and cottage cheese - Cut the crusts into 1 slice of sweet white bread and spread it thickly with cherry jam, then pile the cottage cheese on top - this is a traditional German breakfast;

- White cheese and fruit - Put 100 g of white cheese on a slice of wholemeal bread, then arrange on top ¼ a slice of pineapple, cut into triangles, along with two slices of mango and kiwi. Garnish with mint leaves;

Toasted sandwiches

Steak sandwich

Use fried muffins or white bread. The ideal steak is a sliced ham that can be fried or grilled for a few minutes. Fry or roast a thin slice of steak to become medium-browned. Toast the bread. Stir in 1 tsp. horseradish or mustard with 1 tsp. butter and spread on baked bread. Put the steak on top and sprinkle with a little roast sauce. Add a few slices of onion. Cover with another slice of toast. Garnish with mustard and watercress.

Club sandwiches

Toast three slices of white bread on both sides. Spread one with mayonnaise. Cover with lettuce, 4 slices of boiled chicken breast, season. Put another slice of bread on top, spread with mayonnaise. Cover it with three slices of toasted bacon and sliced tomato. Forge. Top with another slice of toast spread with mayonnaise. Cut into triangles and stick with a cocktail stick, topped with olives.

French fried sandwich

Put a piece of Gruyere cheese and ham between two slices of butter spread with butter. Fry on both sides in 2 tbsp. melted butter to golden brown. Serve cut into small triangles. You can decorate the finished sandwich with an egg on the eye.

Stuffed bagels

Freshly baked bagels are a great base for interesting fillings. Carve a little in the middle and fill with the desired filling.

Sandwich from Nice

This specialty is a crunchy baguette, carved and flavored with olive oil and stuffed with [tuna salad]. Cut the baguette in half and sprinkle with olive oil. Fill it with half a can of tuna, 1 sliced tomato, 3 lettuce leaves, sliced hard-boiled egg, 1 tsp. freshly chopped basil and 2-3 slices of onion. Garnish with 2-3 black olives and season with salt and pepper.

Bagel with chicken and mayonnaise

An interesting filling for the baguette is flavored with curry mayonnaise, mixed with chicken. Cut the baguette in half and remove a little from the middle to make room for the filling. Grease the two halves with butter and fill with 100 g of chicken, mixed with mayonnaise seasoned with curry, decorate with lettuce leaves and glue the two halves.

Practical advice

The seasoned butter makes the sandwich more interesting. Add a little grated lemon or orange peel to the chicken or fish filling oil, and add mustard, horseradish or garlic to the roast beef.