Hit of the summer!!! 7 sandwiches for a light lunch outdoors.
CROISSANT WITH PROSCUTTO
Ingredients:
- 2 croissants without filling (cut lengthwise);
- 1/2 ripe pear (cut into thin slices and sprinkle with lemon juice to prevent it from darkening);
- 150 g prosciutto;
- 100 g brie cheese;
- 1 tbsp grain mustard;
- 1/2 tsp honey;
- 1 bunch of arugula.
Method of preparation:
In a small bowl, combine mustard and honey. Spread the sauce over the bottom of the croissant. Top with thinly sliced brie, prosciutto, pear and arugula. Cover with the top of the croissant.
EGG AND BACON SANDWICH
Ingredients:
- 4 slices lightly toasted bread;
- 2 slices bacon (cut in half);
- 1 tomato, sliced into rings;
- 1 bunch of lettuce;
- 1 tbsp. homemade mayonnaise;
- 1 tbsp butter;
- freshly ground black pepper - to taste;
- 2 eggs.
Method of preparation:
Fry the bacon in a frying pan until golden brown. Carefully fry the eggs in a frying pan so that the yolk remains whole. Grease the bottom slice of bread with mayonnaise, sprinkle with pepper, put lettuce leaves, tomato rings, bacon and egg (yolk side down). Cover with bread greased with mayonnaise.
SANDWICH "GREEK"
Ingredients:
- 4 slices fresh whole grain bread;
- 1.5 tbsp cream cheese;
- 100 g feta cheese;
- 1 large red pepper, fried until soft;
- 1 cucumber, sliced into thin rings;
- 1 red onion, sliced into thin rings;
- 8 olives, cut into thin rings;
- 4 lettuce leaves;
- 1 tsp balsamic vinegar.
Method of preparation:
Mash the feta with a fork and spread it on the bottom slice of bread, spread a layer of cream cheese on the top. Put a layer of fried red pepper on top of the feta, then add cucumber rings, red onion, olives and lettuce leaves on top. Drizzle with balsamic vinegar and cover with bread (cheese side down).
SANDWICH WITH CHICKEN, MUSHROOMS AND AVOCADO
Ingredients:
- 4 slices fresh whole grain bread (toast in a grill pan or toast in a toaster);
- 1/2 kg chicken fillet (boil and cut into small cubes);
- 1 bunch of basil (coarsely chop the leaves);
- 1 red onion, sliced into thin rings;
- 1 avocado, sliced (optional);
- 100 g poached champignons;
- 2 tbsp. homemade mayonnaise;
- juice of 1/2 lime;
- salt and freshly ground black pepper - to taste.
Method of preparation:
In a small bowl, mix mayonnaise and lime juice, add salt, pepper and mix until smooth. Put chicken, basil, mushrooms in a salad bowl and season with sauce. Put avocado and chicken salad on toasted bread. Put onion on top and cover with the second slice of bread.
TOMATO AND CHEESE SANDWICH
Ingredients:
- 4 slices of bread;
- 2 tbsp butter;
- 4 slices of hard cheese (to your taste);
- 1 tomato, sliced into rings;
- 1/4 cup grated parmesan.
Method of preparation:
Melt the butter in a frying pan and soak it up a little with bread. Put a slice of cheese on top of the bread, then a layer of tomatoes and another layer of cheese. Cover with bread and fry in a frying pan on both sides until golden brown. If necessary, add a little more butter. To prevent the sandwich from falling apart, hold it with a spatula while frying. When the cheese inside has melted, sprinkle the bread with parmesan, wait until it melts a little and turn it over. Press down with a spatula and fry for one minute. Do the same with the other side. To prevent the cheese from hardening in the next half hour, wrap the sandwich in foil.
SALMON SANDWICH
Ingredients:
- 1 ciabatta (cut in half and lengthwise);
- 100 g lightly salted salmon;
- 1 cucumber (cut into thin “ribbons”);
- 1 red onion, sliced into thin rings;
- 50 g cream cheese;
- 2 tbsp. homemade mayonnaise;
- 1 bunch of arugula;
- 1 tsp lemon juice;
- freshly ground black pepper - to taste.
Method of preparation:
Spread the bottom of the ciabatta with cream cheese, then put red onion rings and salmon slices on top. Sprinkle with black pepper and drizzle with lemon juice. Carefully place thin strips of cucumber and arugula on top. Spread mayonnaise on the top of the ciabatta and cover the sandwich.
TUNA SANDWICH
Ingredients:
- 4 slices whole grain bread;
- 1 avocado, sliced (optional);
- 250 g canned tuna (squeeze out excess moisture);
- 2 tbsp. homemade mayonnaise;
- 2 tsp red wine vinegar;
- 1 tsp grain mustard;
- 1 medium shallot (finely chopped);
- 5 sprigs of parsley (finely chopped);
- salt, freshly ground black pepper - to taste.
Method of preparation:
Mash the tuna with a fork, add mayonnaise, vinegar, mustard, onion, parsley, salt, pepper and mix. Put avocado and tuna salad on the bread. Cover with a slice of bread.
Bon appetit
