Everyone knows that a real sandwich ALWAYS FALLS OIL DOWN. THIS LAW. MANY ALSO CONSIDER THAT MEN PREPARE BETTER WOMEN. NOT A FACT, OF COURSE, BUT ... WE ARE ABLE TO CHECK THE FREQUENCY ONLY ON THE 8TH OF MARCH, WHEN THE STRONG HALF EXCLUDES WOMEN WITH KITCHEN AND ALL FORCES DEMONSTRATE YOURSELF ABOUT. AND THANKS THANKS.
We make the task easier. This year we offer to get out on March 8 or on any of the spring weekends for a picnic with family and friends in order to save the beloved man from modeling dumplings for 10-20 people. Let him better make barbecue in nature, because only he knows how to marinate and grill meat so well on the grill ... And the weather is wonderful as never before. The only thing you should definitely take with you is sandwiches for the whole company, so that they don’t fall oil down. You need to make them in the morning and at home. Well how? Have a snack while our meat is being cooked?
Big Loaf for a picnic
Ingredients for 8-10 servings:
- 1 round loaf of bread
- 50 ml olive oil
- 115 g dried tomatoes
- 200 g chopped cheddar cheese
- 3 tbsp. l pesto sauce
- 12 pieces of Italian salami
- 75 g watercress, leaves only
- 150 g ham
- 3 large ripe tomatoes, chopped
- 1 tbsp. l capers or green olives, if desired.
Cooking method:
- Cut the loaf in half horizontally and sprinkle the bottom with olive oil.
- Starting with tomatoes, lay all the ingredients on the bottom of the bread, leaving 2 cm from the edge and pressing everything down.
- Put capers or olives on top, if you like, sprinkle with the remaining oil, cover with a “lid”, wrap in plastic, put something heavy on top and leave for 30 minutes. When the sandwich is ready, unfold it and cut into portions.
Italian sandwich
Ingredients for 6 servings:
- 60 ml olive oil
- 2 small onion heads, cut into rings 1 cm thick
- A loaf of white bread (approximately 30 cm long, 13 cm wide and 14 cm high)
- 3 tbsp. l red wine vinegar
- 1 bunch of rocket salad
- 15 g thinly sliced salami
- 225 g thinly sliced mozzarella cheese
- 2 red bell peppers, toasted, skinless or 200 g canned fried peppers
- 2 small sliced tomatoes
- 150 g canned hot Italian pepper.
Cooking method:
- Heat 15 ml of oil in a pan. Sauté the onions for 20 minutes, stirring occasionally. Set aside. Cut the bread horizontally into 3 layers.
- In a large bowl, beat the vinegar with the remaining 45 ml of oil with a fork. Lubricate the sliced bread slices with this mixture. Add the rucolla salad to the remaining oil mixture. mix well.
- Put half the rucolla salad on the bottom piece of bread. Above is half the salami. Next is all the cheese and all the fried peppers.
- put the middle slice of bread on pepper and lay slices of tomato on it. Top - fried onions, hot peppers, salami and the remaining rucolla salad. Close the filling with the top piece of bread. Wrap the sandwich in a transparent film and refrigerate for 1 hour to make it easier to cut. bread from this is saturated with vegetable juices. before serving, remove the film and cut the sandwich into thick pieces.
The following recipes are designed for one two servings, so you can increase the number of sandwiches based on the number of your guests.
Pita with Lamb and Eggplant
Ingredients for 2 servings:
- 3 tbsp. l olive oil
- 1 sliced eggplant
- 225 g thinly chopped lamb
- 1/2 tsp ground coriander
- 1/2 tsp ground caraway seeds
- 200 g Greek yogurt
- 1 tbsp. l chopped fresh coriander (cilantro)
- 1 cucumber, peeled and chopped
- 2 wholemeal pita cakes
- slices of fresh tomato
Cooking method:
- Heat the oil in a pan. Fry the eggplant slices, turning once, until golden brown. Remove from pan.
- Fry the lamb for 2-3 minutes. Add spices and cook for one minute, stirring occasionally. Return the eggplant to the pan and warm it all together.
- Combine yogurt, coriander and finely chopped cucumber. to season. Cut the pits in half, and fill with a mixture of lamb and eggplant, add yogurt. Serve with fresh tomato salad.
Roll with omelet and herbs
Ingredients for 1 serving:
- 2 eggs
- According to 1 tbsp. l finely chopped parsley and basil
- 2 crayons chopped scallions
- 1 tbsp. l olive oil
- 1 large tomato
- 1 large hamburger bun, cut in half, fried and oiled.
- 15 g butter
Cooking method:
- Beat eggs, herbs and green onions; season with salt and pepper.
- Heat olive oil in a pan, add tomatoes, fry for 3-4 minutes, stirring. Put the finished tomatoes on one half of the bun, season with salt and pepper.
- Add butter to the pan. Pour in beaten eggs. cook over high heat for 2-3 minutes. Put the omelet on top of the tomatoes, cover with the second half of the rolls and serve.
Enjoy your meal!
