Cheese-Vegetable Julienne in White Bread Recipe
Once I tried julienne of white bread in a restaurant. I liked the recipe because the filling inside turns out juicy, and the bread becomes crispy when baking. I decided to try to cook this dish at home. What I want to say is that the result exceeded my expectations. I share this recipe with you and invite you to try this interesting dish!
Servings 2
Prep Time 5 minutes
Cook Time 60 minutes
Ingredients
- 1 piece Bread white
- 65 milliliters Tomato juice
- 1 piece Onion
- 1 piece Carrot
- 100 gram Zucchini
- 100 gram Cheese hard
- 0.5 glass Melted milk
- 2 tablespoons Sour cream
- 1 piece Chicken egg
- 1 teaspoon Cottage cheese for decoration
- Vegetable oil
- Dill
- Allspice
Instructions
- First prepare the filling. Cut the onion into small pieces and fry in vegetable oil for 1-2 minutes.
- Wash the zucchini, peel and peel the pulp, cut into strips.
- Add zucchini and carrots to the onion, grated on a coarse grater. Simmer for 3-5 minutes.
- Squeeze the juice from the tomatoes and add to the mixture.
- Add salt and pepper to taste. Simmer over low heat until tender (softening). Then add sour cream and simmer for 2-3 minutes. Turn off the fire. We proceed to the preparation of bread.
- I took a small loaf of white bread. Cut in half.
- Carefully remove the pulp, leaving the sides 1 cm thick.
- Pour half of the pulp with melted milk.
- Beat the egg with a mixer and add to the pulp. We also add our filling to the pulp.
- Add finely chopped dill and cubes of cheese to the main mass. Mix well.
- Fill the bread. Sprinkle with cheese, grated on a fine grater, cottage cheese and dill greens. Place on a baking tray.
- Place in a preheated oven and bake until golden brown. With a sharp knife, we easily cut into slices.