Closed sandwiches: preparing burgers and sandwiches for a picnic at home. Closed sandwich

If, in preparation for a picnic, you decide to make as many snacks as possible at home, ideal option There will be simple open and closed sandwiches.

Considering that such a treat will still have to be transported, it is still better to prepare closed types of snacks.

The word “sandwich” itself is translated from German as bread and butter. In fact, it is a piece of bread with any snack.

It was this technology that formed the basis for the preparation simple snacks. Replacement variations only regular oil many appeared. In addition, sauces, spreads, and decorations were added.

This is how snack canapés and tartines, tartlets and vol-au-vents, croutons and hot dishes appeared. open sandwiches.

A sandwich is a familiar sandwich for many, which consists of two pieces of bread and filling between them.

The name appeared in honor of John Montague, the fourth Earl of Sandwich, a huge fan of card games.

It was he who came up with the idea of ​​​​making sandwiches from two pieces of bread. Since the avid gambler simply did not have enough time to eat, he took such a snack with him and had a snack without leaving the card table.

Layered sandwiches or tiered sandwiches. This snack can contain up to 7-9 pieces of bread at the same time.

Moreover, the filling between the slices will be very varied and not always compatible.

Burgers. In fact, this is the same sandwich, but the bread base is a snack bun, which is cut in half.

But the full name of such a sandwich will depend on the type of filling.

Hamburgers are America's favorite bun and cutlet.

Cheeseburgers - and here cheese is added to the bun with the cutlet.

Hot dogs are sausages in a bun with mustard and sauce.

Bruschetta – fried bread with tomatoes and mozzarella.

Panini is a type of Italian sandwich baked under a tightly pressed grill lid.

Fajitas are meat and vegetables wrapped in a corn or wheat tortilla with guacamole sauce.

Doner kebab - it is prepared in Turkey, like many people’s favorite shawarma.

You can get acquainted with the varieties of different sandwiches in the article “Sandwiches from different countries.”

And now we offer you to prepare homemade burgers and sandwiches using recipes that are easy to follow.

Sandwich with tomatoes, ham and cheese: recipe with photos


  • black bread - 2 pieces;
  • ham – 2 slices;
  • cheese - 1 plate;
  • tomato;
  • lettuce leaves;
  • butter.

Your favorite cheese sandwich can be prepared using this recipe in literally 5 minutes.

Grease the bread with softened butter.

Place ham and cheese on top of the butter, cover with tomato slices and lettuce leaves.

Cover the entire structure with a second piece of bread and the treat is ready.

Delicious sandwiches with cucumber and eggs: recipe


To prepare you will need:

  • toast bread - 2 pieces;
  • chicken eggs – 2 pcs.;
  • fresh cucumbers – 2 pcs.;
  • lettuce – 3 pcs.;
  • mustard sauce.

First, hard-boil and peel the eggs, cut the cucumbers into slices diagonally, wash the greens and dry them.

Let's start assembling the snack.

Grease the bread mustard sauce. Lay out the egg slices and immediately cover them with chopped cucumbers.

Cover with lettuce leaves and another slice of bread. You can wrap the sandwich or snack on it right away.

Club sandwich: club sandwich recipe


To prepare you will need:

  • toast bread - 3 slices;
  • chicken breast – 100 gr.;
  • bacon – 50 gr.;
  • lettuce - 2 leaves;
  • cucumbers – 1 pc.;
  • tomato – 1 pc.;
  • garlic – 2 cloves;
  • mayonnaise – 50 gr.;
  • ketchup – 40 gr.;
  • salt;
  • pepper;
  • French fries.

American club sandwich- This is a three-tier closed sandwich, usually served with French fries.

Must be marinated first chicken breast. It's very easy to do.

It is enough to add salt, pepper, grated garlic and olive oil. The chicken will spend about a couple of hours in this marinade.

You can make pickled preparations in advance and place them in a container and leave them in the freezer.

While the breast is marinating, prepare all the other components of the multi-component sandwich.

Wash the vegetables, dry them and cut the tomatoes into slices and the cucumbers into oblong thin slices. Dry the bread in a toaster.

Fry bacon slices in a dry frying pan. Without pouring out the rendered fat, place the chicken breast cut into pieces in a frying pan and fry until golden brown.

Let's start assembling the snack. Grease the bread with mayonnaise on one side and place lettuce leaves, chicken pieces and tomato slices on it. Take the second piece of bread, spread the sauce on both sides and cover the first tier of the sandwich.

Place the second tier of filling. To do this, the bacon comes first, followed by cucumbers and lettuce. The design is completed by another piece of bread, smeared with mayonnaise on the bottom side.

To prevent the club sandwich from falling apart, you can hold it together with toothpicks.

Now cut the sandwich into four pieces diagonally. We serve this appetizer with french fries, which can be easily deep-fried from frozen stock.

Pepper and tuna sandwich: recipe with photos


To prepare you will need:

  • ciabattas – 0.5 pcs.;
  • chicken eggs – 2 pcs.;
  • canned tuna – 100 gr.;
  • sweet pepper – 0.5 pcs.;
  • lettuce leaves – 2 pcs.;
  • mayonnaise – 1.5 tbsp. l.

Cut half of the ciabatta lengthwise. Can be cut italian bread not completely.

For the filling, prepare the main ingredients. Boil the eggs, peel and cut in half.

Mash the tuna with a fork and mix with a spoon of mayonnaise. Cut the pepper into thin strips.

Grease half of the bun with the rest of the mayonnaise, and put fish spread on the other half.

Place the egg halves on the first piece and cover them with lettuce leaves. Connect both halves of the sandwich.

Radish and chicken sandwich: detailed recipe


To prepare you will need:

  • black bread - 2 slices;
  • chicken fillet – 120 gr.;
  • cream cheese – 120 gr.;
  • dill and parsley - 2 sprigs each;
  • radishes – 2 – 3 pcs.;
  • lettuce leaves – 2 pcs.;
  • salt;
  • pepper.

Cut the chicken fillet into long pieces. Fry the poultry meat on a grill or dry frying pan, then add salt and pepper.

Finely chop pure greens and mix with soft cheese until ready homogeneous mass. Cut the radishes into slices.

Spread the bread cheese mass, put a lettuce leaf on it. Now add the chicken pieces and radish slices. Covering the sandwich lettuce leaf and another piece of bread.

Easy Sandwich Recipes: Egg Salad Sandwich

To prepare you will need:

  • black bread - 2 slices;
  • boiled eggs – 2 pcs.;
  • mayonnaise – 2 tbsp. l.;
  • celery leaves;
  • green onions;
  • lettuce leaf;
  • curry;
  • pepper;
  • salt.

Mash the hard-boiled eggs with a fork. TO egg mixture add mayonnaise and some finely chopped onion and celery.

Sprinkle the salad with salt and add ground pepper and curry to taste. Mix all components until smooth.

Dry the black bread in the oven or fry it in a frying pan without oil. Spread the first piece ready-made salad which we cover with a lettuce leaf. Place the second piece of bread on top.

If desired, the still warm bread can be rubbed with garlic.

Salmon sandwich: homemade recipe

To prepare you will need:

  • black bread - 2 slices;
  • lettuce leaves;
  • finished salmon – 50 gr.;
  • cucumber – 1 pc.;
  • cream cheese.

Wash the vegetables thoroughly under running water and dry. Cucumbers can be peeled if desired. Slice the cucumber diagonally into thin discs.

Spread both pieces of bread with cream cheese and place lettuce leaves on them.

Place slices of cucumber on one piece and smoked salmon on the other. We connect both halves of the sandwich and cut the finished sandwich diagonally.

Avocado Sandwiches: Chicken Recipes


To prepare you will need:

  • chicken fillet – 1 pc.;
  • avocado – 1 pc.;
  • apple – 1 pc.;
  • stalk celery – 2 pcs.;
  • red onion – 1 pc.;
  • cilantro and parsley - 2 sprigs each;
  • lemon juice – 50 ml;
  • salt;
  • ground pepper.

Fry the chicken fillet in a frying pan and cut into cubes. Mash the avocado with a fork and add to the chicken.

Add grated apple and finely diced red onion there. Chop the greens finely and pour into a container with the rest of the ingredients.

Add salt to the mixture, pepper and pour lemon juice. Mix the spread well.

This filling is suitable for making sandwiches on both white and black bread.

Homemade chicken burger recipe


To prepare you will need:

  • burger buns – 8 pcs.;
  • chicken – 1 pc.;
  • onions – 1 pc.;
  • salt;
  • pepper;
  • cucumbers – 5 – 6 pcs.;
  • ketchup
  • greenery.

We wash the chicken carcass and cut it into pieces. Cut all the meat off the bones.

Grind the meat pieces with fat, skin and onion in a meat grinder. Add salt and pepper to taste.

From ready minced meat Form cutlets and place them on a baking sheet.

Prepare burger patties in the oven using grill mode.

When the crust appears golden brown, reduce the temperature and keep the cutlets in the oven for 15 minutes.

Cut the buns into two halves. Place on the bottom of each burger chicken cutlets and immediately pour ketchup on it. Place chopped cucumbers and some greens on top.

Cover the entire structure with the second half of the bun.

Closed Sandwich Recipe: Fish Burger


To prepare you will need:

  • cod – 300 gr.;
  • onions – 1 pc.;
  • chicken eggs – 1 pc.;
  • breadcrumbs – 50 gr.;
  • salt;
  • vegetable oil – 2 tablespoons;
  • burger buns – 2 pcs.;
  • tartar sauce – 4 tbsp. l.

Grind the cod fillet with a knife or in a meat grinder with a large grid. Along with the fish, add chopped onion. Add one egg to the minced meat, salt and pepper. Beat the mixture well with your hands.

Wet your hands and form cutlets. Roll each one in breadcrumbs and place on a cutting board. Now the cutlets need to be placed in the refrigerator, where they will spend the next hour.

Fry the chilled fish preparations on sunflower oil at both sides.

Cut the warmed buns and grease them ready-made sauce tartare and immediately place the hot ones fish cutlets. Cover the sandwich with the other half of the bun.

Non-standard closed sandwiches: recipes for snacks in a loaf with photos


To prepare you will need:

  • baguette - 1 bun;
  • sausages – 400 gr.;
  • pickled cucumbers – 200 gr.;
  • butter – 150 gr.;
  • Dijon mustard - 1 tbsp. l.;
  • lemon juice – 1 tbsp. l.;
  • parsley, dill - 2 - 3 sprigs each.

Not quite like that regular sandwiches will become original treat And wonderful decoration table.

To prepare, cut the baguette in half lengthwise. We completely remove the crumb from the bun.

Prepare the filling by cutting the sausages and cucumbers into cubes. Add mustard to them, lemon juice and softened butter.

Dry the crumb taken out of the bread in the oven and crumble it into the prepared mixture.

Mix all the filling ingredients well and place in both halves of the baguette.

We connect both halves and wrap the baguette cling film so that it doesn't fall apart.

We send the bread with the filling to the refrigerator, where the loaf should spend several hours so that the butter completely hardens and combines all the components, including the bread, into a single whole.

Cut the cooled loaf into pieces and serve immediately. You can take this snack to a picnic by freezing it first.

Video: how to make a hot closed sandwich at a picnic

Closed sandwiches are prepared from two thin slices wheat bread.

The bread is cut into strips 5-6 cm wide, about 0.5 cm thick. For closed sandwiches, it is good to use piece buns weighing 50, 100 g. A thin layer of butter is applied to the strips of bread, which can be whipped, as for cream, and seasoned for taste with mustard, grated horseradish sauce, etc., depending on what product the sandwiches are prepared with: ham, fish, roast beef, etc.

Thin slices of meat or fish gastronomic products, meat culinary products or other products, cover with another similar strip of bread, press with a spatula or knife (leveling the surface). Strips of bread are trimmed on the sides and cut into square or other shaped sandwiches. For snack sandwiches, the size and shape of a matchbox is usually adopted.

Closed sandwiches prepared for the road can be made in a larger size, but they should not be made thicker than 2-2.5 cm.

Serve closed sandwiches on a plate or dish covered with a beautiful paper napkin.

Below is an approximate combination of products for making closed sandwiches.

Boiled ham and butter with mustard added.

Fried veal and butter with mustard added.

Boiled sausage and butter with mustard added.

Roast beef (fried meat) and butter with sauce added.

Fried chicken (fillet) and butter.

Fried game (fillet) and butter with added sauce.

Cheese and butter.

Grated sharp cheese and butter.

Hard-boiled eggs and mayonnaise.

Herring (fillet) slices and butter with mashed egg yolk and mustard.

Anchovies and butter. Pressed caviar and butter.

Chum salmon caviar and butter. Salmon or salmon and butter.

Balyk and butter.

Snack sandwiches on puff pastry croutons

(canapes).

Round, square, rectangular, oval croutons with a diameter of about 3 cm are baked from unleavened puff pastry, cooled and used as a basis for preparing snack sandwiches (canapés). Crouton weight 25 - 30 g.



Options for snack sandwiches on croutons.

a border is made on the crouton cheese butter, put cheese paste in the middle, sprinkle with grated cheese;

on crouton round shape put a slice of egg on top of the egg granular caviar, decorated with a border of butter and herbs;

the ham is cut into thin strips, seasoned with ketchup and placed in a heap on a crouton of any shape, decorated with a border of pistachio butter, herbs, viburnum (or lingonberries);

place a thin slice on top of the crouton fresh cucumber, slice on top

sturgeon, stellate sturgeon or hot smoked beluga, decorated with lemon slices, herbs and butter with tomato and red pepper;

The crouton is decorated with cheese butter, a slice of fresh or lightly salted cucumber, again a layer of butter, then a slice fresh tomato. decorate with a scrap of cheese and greens.

Bread crouton 45 - 30 g or unleavened puff pastry 25 - 30 g. Butter and oil mixtures 5 - 15 g. Fish and meat gastronomic products 15 - 20 g. Boiled and fried meat and fish 20 - 25 g. Eggs 1 /8 1.4 pcs. Pates 20 - 25 g. Cheese 15 - 25 g. Fresh and pickled cucumbers, fresh tomatoes, sweet peppers, lemon 5 - 10 g. Greens 2 - 3 g. Sauces (mayonnaise, ketchup, etc.) 5 - 10 g. Yield 50 - 60g. The total mass of the filling is 25 - 30g.

Options for snack sandwiches on toast.

A strip of toasted bread is coated with anchovy oil, cut into shaped pieces, a piece of herring, herring or sprat is placed on each piece, decorated with herbs, eggs, olives (pitted);

a strip of toasted bread is primed with pistachio butter, covered with thin slices of ham, cut into shaped pieces, each of which is decorated with banquet mayonnaise, herbs and berries of viburnum, cranberries or lingonberries;

a strip of toasted bread is cut into shaped pieces, on each of which granular, pressed or chum salmon caviar is placed, along the edges of the croutons they are decorated with a shaped tube of butter tinted with egg yolk;

slices of crab or necks of shrimp or lobsters are attached to shaped croutons using banquet mayonnaise, poured on top thick mayonnaise; along the edges they make a border of butter, tinted with tomato, the sandwich is decorated with parsley or cilantro;

curly croutons are covered with a thin layer of butter mixed with grated horseradish, a slice of boiled sturgeon, stellate sturgeon or beluga is placed on top, decorated with slices of lemon, olives, a border of banquet mayonnaise or butter with tomato paste, herbs;

poached chicken and turkey fillets are cut into thin strips; On curly croutons, a border of cheese butter is made along the edges, prepared poultry meat is placed in the middle, seasoned with mayonnaise and decorated with herbs and tomato paste.

Second way. The bread is freed from crusts, cut into strips 8 mm thick, 2-3 cm wide, and then cut into squares, rectangles and other shapes. Part of the bread is cut into slices 8 mm thick, from which circles with a diameter of 3 cm are stamped with a special metal notch. Each figuratively cut piece of bread is made into a sandwich separately.

Products of two or three types are placed on a figuratively cut slice of bread, the edges of the bread are decorated using a syringe, pastry bag or a parchment paper tube with a border of butter or butter mixture. Natural butter is used, as well as butter colored with tomato paste, spinach puree, and pureed brightly colored boiled egg yolks.

Sandwiches are the most common snack. They are prepared from bread and butter, sausage and other meat and fish gastronomic products, meat culinary products, eggs and other products.

In this group of products, a distinction is made between sandwiches themselves - open sandwiches and their varieties - closed and snack sandwiches.

Open sandwiches. Recipes and preparation of sandwiches

Sandwiches are a slice of bread on which sausage, cheese, caviar, etc. are placed. The ratio of bread and complementary products can range from 1: 1 to 3: 1. Before preparing sandwiches, the products are prepared and cut accordingly. The bread is cut into slices 1 - 1.5 cm thick. It is most convenient to cut bread baked into loaves and rye bread, baked into loaves weighing 0.5 kg.

After removing the casing from the part of the loaf that is intended for use, the sausage is cut into: thick loaves of boiled sausage - one piece per sandwich, thin loaves - 2-3 pieces; smoked and semi-smoked sausages - 2 - 3 thin pieces each; You should not remove the casing from the entire loaf of sausage, since without the casing the sausage quickly deteriorates. Large-diameter sausage loaves are cut crosswise, and narrow ones diagonally.

The ham (ham and roll) is divided into parts, the skin is cut off and cleaned. After this, the ham is cut into pieces of such width that they completely cover the slices of bread. When cutting ham, you should strive to ensure that the fat layer is evenly distributed between the pieces.

Boiled fish - beluga, stellate sturgeon, sturgeon - are cooled and cut into slices 3 - 4 mm thick. Lightly salted fish - salmon, salmon, chum salmon, balyk - are first cleaned, and the part of the fish intended for slicing is cleaned at the rate of one piece per sandwich. Cut the fish into pieces, starting from the tail.

Pressed caviar is kneaded on a marble or wooden board and, leveling with a knife, give the desired shape.

The herring is cut into two pieces per sandwich.

Cheese is divided into big pieces, and rectangular cheese is cut lengthwise, and round cheese is cut into sectors. Then peel off the rind and cut the cheese into pieces.

Products intended for sandwiches are cut no earlier than 30 - 40 minutes before serving. During storage appearance and the taste of the sandwiches quickly deteriorates.

Sandwiches with fatty foods (lard, brisket, loin), foods containing pungent taste(herring, sprat, chum salmon caviar), as well as those that do not have a well-defined taste (eggs, some varieties processed cheese), cooked on rye bread. For sandwiches with all other types of products, wheat bread is most often used.

For all sandwiches, with the exception of sandwiches with fatty foods, it is recommended to spread butter (5 - 10 g) on ​​a slice of bread, and place the product on it so that it completely covers the sandwich; Sandwiches with bacon, brisket, brisket, fatty ham, etc. are prepared without butter.

Butter for sandwiches with herring, sprat, caviar (pressed, granular and chum) is better to put in the form of a flower, leaf, star on one side of the sandwich or in its middle.

For sandwiches with meat gastronomic products and culinary products (ham, boiled sausage, fried beef, pork and veal) the oil can be mixed with a small amount of table mustard or hot sauce(16 - 20 g per 100 g of oil).

Closed sandwiches: preparation and recipes

Closed snack sandwiches are made from two thin slices of wheat bread. The bread is cut into strips 5 - 6 cm wide, about 0.5 cm thick. A thin layer of butter is applied to the strips of bread, whipped as for cream, seasoned for taste with mustard, grated horseradish, hot sauce, etc., depending depending on what product the sandwiches are prepared with: ham, fish, roast beef, etc. Thin slices of meat or fish gastronomic products, meat culinary products or other products are placed on strips of bread and butter, covered with another similar strip of bread, pressed with a spatula or knife (leveling the surface). Strips of bread are trimmed on the sides and cut into square or other shaped sandwiches. For snack sandwiches, the size and shape of a matchbox is usually adopted. Closed sandwiches prepared for the road can be made in a larger size, but they should not be made thicker than 0.5 cm.

Serve closed sandwiches on a plate or dish covered with a paper napkin.

Combination of products for closed sandwiches

  • Boiled ham and butter with mustard added.
  • Fried veal and butter with mustard added.
  • Boiled sausage and butter with mustard added.
  • Roast beef (fried meat) and butter with hot sauce added.
  • Fried chicken (fillet) and butter.
  • Fried game (fillet) and butter with the addition of hot sauce.
  • Cheese and butter.
  • Grated sharp cheese and butter.
  • Hard-boiled eggs and mayonnaise.
  • Herring (fillet) slices and butter with mashed egg yolk and mustard.
  • Anchovies and butter.
  • Pressed caviar and butter.
  • Chum salmon caviar and butter.
  • Salmon or salmon and butter.
  • Balyk and butter.
  • Boiled sturgeon and oil with horseradish added.
  • Smoked sevruga and oil with horseradish added.

Snack sandwiches (canapés). How to prepare canapés

Small snack sandwiches (canapés) are prepared from various products, which are prepared accordingly.

Wheat bread (slightly stale) and sometimes rye bread is cut into slices 0.5 cm thick in the shape of different figures or strips 5 - 6 cm wide. The sliced ​​bread is fried in butter until crispy. golden brown crust(without drying).

The puff pastry is rolled out thinly, figures with a diameter of 5 - 6 cm are cut out of it using a notch or a knife and baked in an oven.

The butter is softened and whipped in the same way as for making cream. During the whipping process, you can add 1/3 of the cream (30% natural or whipped) to the butter.

To give the oil a different color, add pureed egg yolks, tomato paste or spinach puree.

Anchovy oil can be prepared as follows: anchovies (1 part) are mixed with softened butter (2.5 parts) and rubbed through a fine sieve.

Instead of anchovies, you can take sprat, separating only one pulp from them (fillet without skin and bones).

Red pepper butter is prepared from butter (100 g) and red pepper powder (1 g).

Pistachio oil is prepared as follows: scalded, peeled pistachios (100 g) are pounded in a mortar with 2 - 3 teaspoons of water, then butter (150 g) is added, mixed, rubbed through a sieve and beaten until a fluffy mass is formed.

Two ways to make small snack sandwiches

There are two ways to make small snack sandwiches.

First way. Layers of pate, game cheese or whipped butter are placed on toasted strips of bread. Such strips are garnished with slices of eggs or chopped egg yolks and whites, herbs, chopped ham, strips of herring, salmon, caviar, etc., decorated with oil released from a paper tube, and then the strips are cut into squares, triangles, diamonds, etc. P.

Second way. Figures cut from bread or baked from puff pastry are garnished with slices of ham, game, salmon, herring, olives, tomatoes, cheese, etc., attaching the garnish with butter and finishing the sandwiches with butter or mayonnaise using a paper tube.

The finished sandwiches are placed in a refrigerator so that the butter hardens well. When serving, snack sandwiches are placed on a dish or plate with a paper or linen napkin. Sandwiches should be placed on a platter so that the shapes and colors of the food combine beautifully.

The most typical small snack sandwiches: sandwich recipes

For a sandwich with cheese, attach a slice of cheese of the same shape and size with butter to a round piece of puff pastry. Place a small mound of butter from a paper tube into the center of a slice of cheese. Pink colour(with tomato paste) and sprinkle it with grated cheese.

For a sandwich with grainy caviar, attach a circle of egg (1/8) with butter to a round piece of puff pastry, along the edge of which make a border 5-6 mm high from butter (white or pink). Place grainy caviar in a heap in the middle of the egg, and place three to four green onions around the edges.

For a sandwich with anchovies and egg on rectangular toast from white bread put a layer of anchovy oil and from corner to corner (letter X) - thinly sliced ​​anchovies. Fill the gaps with chopped egg whites, yolks and greens. Finish the sandwich with butter.

For a sandwich with sprats on round shaped toast from rye bread put a slice of egg and a slice of fresh cucumber on it. Place the sprat fillet in the form of a ring around the egg. Fill the middle of the sandwich with mayonnaise. Garnish with a lingonberry.

For a crab sandwich, grease a circle-shaped piece of white bread with a thin layer of red butter (with tomato paste), make a butter rim around the edge and sprinkle with herbs. Place finely chopped crabs seasoned with mayonnaise sauce in the middle of the toast.

For a sandwich with pressed caviar, herring and egg, grease a strip of wheat bread with butter and garnish along with strips of pressed caviar, herring, chopped egg yolks and proteins. Place chopped greens around the edges. After this, cut the strips of bread into rectangles, triangles, diamonds, etc.

For a sandwich with pressed caviar, place a layer of pressed caviar on a rectangular rye bread toast, and a thin slice of lemon (without the skin) in the middle of the caviar. Garnish with butter and herb leaves.

For a sandwich with sturgeon, grease a rectangular piece of wheat bread with a thin layer of oil with horseradish and tomato paste and place a slice of sturgeon on it. Make a border around the edges from the same oil, and cover the sturgeon with mayonnaise in the form of a lattice, garnish with a leaf of greenery and pieces of olives.

For a sandwich with pike perch, bake a vol-au-vent with a diameter of about 5 cm from puff pastry. Finely chop the pike-perch fillet, season with mayonnaise sauce and place in the vol-au-vent. Place granular caviar or chopped herbs on top.

For a sandwich with salmon, caviar and herring, grease strips of rye bread with a thin layer of butter and horseradish, add narrow strips of salmon, caviar, herring and herbs. Decorate the edges with a border of the same oil. Cut the strips into any shape.

For sandwiches with crayfish tails, grease fried white bread croutons with butter and tomato paste or mayonnaise, put cut in half cancerous cervixes. Place a butter flower in the middle and capers around the butter.

For a sandwich with fish liver and milk, grease boat-shaped wheat bread croutons with butter and tomato paste, make edges around the edges. Place chopped liver or milk (carp, burbot, pike perch, cod, etc.) in the middle, simmered in white wine, and sprinkle with finely chopped herbs.

For a sandwich with canned cod liver, prepare croutons as indicated above, place cod slices in the middle canned liver, pour a few drops of lemon juice and sprinkle with herbs.

For a sandwich with sardines or sprats, place sardines or sprats on elongated croutons baked from puff pastry. Decorate with greens.

For a sandwich with salmon or balyk, grease the wheat bread croutons with butter and place slices of salmon or balyk on them. Garnish with butter mixed with finely chopped herbs.

For a sandwich with oysters, grease round shaped toasts made from wheat bread with butter mixed with mustard and salt (to taste), add an oyster poached in white wine, cover (cover) with mayonnaise sauce, seasoned with mustard, and sprinkle chopped eggs, mixed with greens.

For a sandwich with herring milk and herring, place pieces of milk and thin slices of herring interspersed on rye bread croutons, greased with butter or mayonnaise. Decorate with oil green onions and chopped egg yolks.

For a sandwich with herring, apple and onion, grease rectangular rye bread croutons with butter, place a strip of herring in the middle, and on the edges thin pieces apples Garnish with butter and green onions.

For a chicken sandwich on toast, make sides in the shape of stars or triangles from butter. Place a pile of boiled chicken fillet in the middle, cut into strips and lightly seasoned with mayonnaise. Decorate with a bouquet of greenery, and place tomato paste in the form of dots in the middle and along the edges.

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Calories: Not specified
Cooking time: Not indicated


Well, who doesn’t love such a simple delicacy as, especially because a minimum of time and effort is spent on their preparation. But when regular bread I'm already tired of sausage, you can try making these crispy hot sandwiches.

Everyone probably knows that the word sandwich itself is translated from German as bread and butter. Actually, the history of the sandwich began with this combination. Then gourmets began to invent various fillings, doing even culinary masterpieces from such regular dish. Closed sandwiches, the recipe for which we offer, are called sandwiches. The beauty of them is that the ingredients do not disintegrate and you can enjoy them without getting your hands dirty. pleasant taste. The main condition for such a sandwich is that you need to take minimally thin slices of bread, or even better, a special toast loaf.

It’s not difficult to guess that the calorie content of sandwiches is not very low, and this dish definitely cannot be called dietary. Therefore, it is best to eat them for breakfast or afternoon snack, because they are filling and nutritious.

Calorie content per 100 grams of product is as follows:
Proteins – 10.18
Fats – 10.43
Carbohydrates – 22.18
Calories – 250 kcal

We will prepare six hot triangle sandwiches, which is enough for a snack for two people.

Ingredients:
- toaster loaf – 3 slices;
- servelat sausage - 5-6 pieces;
- cucumber – 1 piece;
- dill and parsley – 20 grams;
- mayonnaise, ketchup.

Recipe with photos step by step:




Cut the bread squares diagonally.




Thinly slice the sausage and cucumber, and finely chop the greens.




Spread mayonnaise and a little ketchup on the prepared triangles.




Sprinkle herbs on top, add sausage and cucumber.






Top with ungreased slices of bread.




Place the covered sandwiches into the heated sandwich maker and close the lid.




In a few minutes you can enjoy wonderful breakfast. Bon appetit!




Some tips:
1. These quick hot sandwiches can be easily made in a frying pan; to do this, heat it up, put a little butter in the center (not a lot!) and fry on each side for one minute. To better compress the sandwich, you can press it against the pan with a spoon while frying.
2. Mayonnaise tastes best. If you use this, then spread it with a thinner layer than the store-bought one, since it contains more fat.
3. If you use cheese to make sandwiches, cut it so that it does not extend beyond the edges of the bread pieces to prevent it from sticking to the coating of the sandwich maker.
4. If you want to add a wide variety of ingredients to a recipe for closed hot sandwiches, add them in small quantities so that they do not fall out and the bread does not form a hump.

Form the loaf into a rectangle and cut it in half lengthwise. Spread both halves with butter (you can mix it with mustard). Place plastic slices of some cheese on one of them, and sausage on the other. Fold both halves and cut into two parts. Cut each part into three triangles.




Prepare sour cream cakes without sugar, add salt to the dough to taste, and do not add sugar at all. Cut the dough circles into larger pieces, 7–8 cm in diameter. Cut the baked and cooled flatbreads in half horizontally. One half can be greased with butter, put any snack mince or pasta and cover with the other half of the tortilla. Wrap the round sandwiches in a plastic bag or foil and refrigerate until serving.




1 loaf of bread, 100 g butter, nut and cheese mixture or minced sardines and cheese

Cut white loaf or black bread, peeled from the crust, lengthwise into strips 0.5 cm thick. On each strip of bread, pre-greased with butter, place any mixture prepared for sandwiches in a layer of the same thickness as the bread. Lay the strips of bread with the mixture (minced meat) one on top of the other in three or four rows, wrap in foil and let soak for 1-2 hours (place in the refrigerator). Before serving, place a board on them, trim the edges and cut into rectangular pieces.




1 loaf of bread, 1 cup peeled walnuts, 3 cloves of garlic, 1 processed cheese, 2 tbsp. spoons of mayonnaise, 100–150 g of butter.

To prepare the nut-cheese mass, pass the walnut kernels and garlic through a meat grinder (or crush with a wooden rolling pin), then grind the processed cheese with mayonnaise with a wooden spoon, combine everything and mix well.

Cut the crust off the loaf, shape it into a rectangle and cut lengthwise into two halves. Grease one half generously with butter, place the nut-cheese mixture on it, cover with the other half of the loaf, wrap in a plastic bag or foil, place in the refrigerator so that the bread is soaked in the mixture. Before serving, cut the loaf crosswise into equal-sized sandwiches.




1 loaf of bread, 100 g butter, 1 jar of sardines, 100 g hard cheese, 1 tbsp. spoon of mayonnaise, pepper to taste.

Grind the sardines (after removing the backbones), grind them with the oil in which they were located, mix with finely grated cheese, add pepper and, if desired, lemon juice to taste. Form a loaf of bread into a rectangle and cut it in half lengthwise. Grind the softened butter with mayonnaise and generously grease one half of the bread with it, put minced sardines and cheese on it, cover with the other half, wrap in foil or plastic wrap and put in the refrigerator so that the bread is soaked. Before serving, cut the bread with minced meat crosswise into sandwiches of the same size.




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