Open sandwiches can be called snacks in a hurry, which are very quickly prepared and also eaten quickly. The fact is that this dish is very tasty and practical, and whether it will look original depends on your imagination.
Cooking open sandwiches does not require skill and culinary talents – you just need to take a piece of bread up to 1.5 cm thick and put layers of everything that you think is delicious on it. It is important that the products are combined with each other, although in the photo of open sandwiches for the festive table you can see exotic things – for example, butter with pineapple, duck and pear with garlic, dor blue with cranberries, processed cheese with grapes and plums. Many people prefer the classic recipes of open sandwiches, these are sandwiches with sprats and eggs, with sausage and cheese, cheese and butter, with butter and red caviar. The piquancy of the sandwich is given by a ruddy cheese crust – for this, the top layer is sprinkled with grated cheese, and the dish is put in the oven or microwave.
The modern technology of making open sandwiches has become more complicated, more refined ingredients have appeared, and people’s tastes have changed. Imported cheeses, broccoli, capers, chorizo pork sausage, arugula, avocado, mango and other delicacies appeared in the sandwiches.
Dear cooks, the strawberry season is beginning, so I share with you my favorite summer Breakfast, which I have been preparing for probably 5 years. The combination of a warm, crunchy slice of bread with juicy strawberries on a tender curd-cream cloud, seasoned with spicy Basil greens and thick balsamic cream, believe me, will not leave you indifferent! For sandwiches, you can use any seasonal juicy sweet and sour fruits/berries. My favorites are strawberries and nectarine. I heartily recommend you to try and find your own combinations of flavors!
So impressed that I can’t help but share! Minimum of products and maximum of pleasure-delicious-beauty! Perhaps some of you have already prepared sandwiches with ginger, and who has not tried, make sure to cook!
Smorrebrod is a traditional Scandinavian open sandwich on rye bread, originally from Denmark, where it is eaten for Breakfast, lunch and dinner. There are many fillings. I’ll make it today with cod liver, beetroot, egg, and micro-greens.
A sandwich of lightly salted red fish and homemade black bread is an interesting option for a familiar snack, suitable both for every day and for a festive table.
I suggest making a canape with pickled quail eggs. They look very elegant and original, and they are prepared easily and simply, of course, if you have pickled eggs and beets. Pickling them is also easy, they will be ready in a day.
We had a mushroom autumn, and we had a good “hunt” in the forest. Now I have a full freezer of wild mushrooms. Before freezing, I peel the mushrooms, cut the large ones into pieces and fry them a little, then I put them in cellophane bags in portions. Mushroom soups and pies in winter both warm, and saturate, and cheer up. Today I have a delicious open pie with onions and mushrooms for you, come to the light!
I offer a recipe for a dough for a custard pie. The filling can be changed at your discretion and taste. The main thing is the base and filling for a custard pie. The base can be prepared in the form of blanks and stored in the freezer for up to 2 weeks, carefully packed in food wrap. It is very convenient to prepare several basics. And if necessary, I took it out, filled it with stuffing and baked it. And a delicious dinner is provided for you without any problems. In addition, it is convenient when “guests are almost on the doorstep.” Baked custard pie, served with vegetables and a glass of white wine – beauty. The guests are happy, and you are a hospitable host/hostess.
