10 sandwich recipes with you

Sandwich - the same food which can be cooked in five minutes and take with you to work. We collected recipes for 10 sandwiches, which can be constructed even in the morning half asleep and not afraid that at lunchtime you will have to go to the nearest cooking.

Vegetarian with hummus and beetroot

Ingredients:

2 pieces of whole grain bread

1/4 avocado

1/2 teaspoon sesame

3 tablespoons hummus

5 sprigs of parsley

2 radishes

100 g grated carrots

100 g grated beets

5 spinach leaves

1/4 cucumber

salt and pepper to taste

Fry the bread in a toaster or pan.

Knead the avocado with a fork, spread it over one of the toasts, sprinkle with sesame.

Spread hummus on top of avocado paste.

Cut the radish into thin slices, tear off the parsley leaves, lay them on the hummus.

Add carrots, beets, thinly sliced cucumber and spinach.

Smear the second toast with hummus.

Connect both parts.

Junk with Cheese, Ham and Chips

Ingredients:

2 pieces of bread for sandwiches

Dijon mustard to taste

100 g grated cheddar cheese

5 thin pieces of ham

2 small-sized pickles

a handful of chips

1 tbsp. l butter

Spread both slices of bread with a thin layer of mustard.

Layers lay out on bread cheese, ham and thin slices of pickled cucumbers.

Add another layer of cheese, cover it with a layer of potato chips.

Melt the butter in the pan.

Fold the bread in a sandwich and fry in butter until golden brown.

Luxurious with tuna and coconut

Ingredients:

2 pieces of whole grain bread or baguette

1 can of tuna

1 tbsp. l olive oil

1 tbsp. l plain yogurt

bunch of green onions

1 tbsp. l chopped walnuts

1 tbsp. l sliced capers

1 tbsp. l coconut flakes

1 tbsp. l chopped coriander

2 tsp. Dijon mustard

salt and pepper to taste

a pair of lettuce leaves

Mix tuna with yogurt, butter and mustard.

Finely chop the onions and lettuce, add them to the tuna.

Pour nuts, capers, coriander, coconut flakes, onion and lettuce into the mixture, mix well.

Spread tuna paste on bread, salt and pepper to taste.

Connect the sandwich.

Sweet with chocolate and pear

Ingredients:

2 slices of dessert bread or brioche

1.5 Art. l butter

1/2 egg

50 ml of milk or low-fat cream

1 tbsp. l Sahara

1/2 tsp vanilla

50 g flour

a pinch of salt

100 g grated chocolate

1 medium pear

a pinch of cinnamon

Preheat in a pan 1/2 tbsp. l butter, add sliced pear, 1/2 tbsp. l sugar and cinnamon.

As soon as the pear becomes soft and the sugar dissolves, remove from the heat.

Dry the bread or brioche in the oven for 15 minutes. You can leave the bread to dry for the night.

Melt 1/2 tbsp. l butter and cool, beat the egg in the butter and mix thoroughly. If you do not cool the butter, the egg in it can be curled.

Mix milk, vanilla, remaining sugar and salt. Pour this mixture in the butter with the egg. Add flour, mix thoroughly.

Preheat in a pan 1/2 tbsp. l butter. Dip the bread in the resulting mixture and fry it in butter on both sides for 2-3 minutes.

Sprinkle the toast with chocolate chips, put a pear on top.

Cuban with ham and pork

INGREDIENTS:

baguette or white bread

Russian mustard

4 slices of thinly sliced ham

4 thin slices of baked pork

4 thin slices of cheese

capers to taste

Cut the baguette in half, brush the bottom of the mustard.

Lay ham and pork layers. Make sure there is no lard on the pork.

Put a layer of cheese and capers, if you use them.

Cover baguette top.

Heat some butter in a frying pan, put a baguette on it, previously cut in half in length.

Cover the baguette with a press (a teapot or a heavy saucepan will come off), fry on each side for a couple of minutes until the cheese has melted.

Middle Eastern with chickpeas and tabasco

Ingredients:

2 pieces of bread for sandwiches

150 g boiled chickpeas

1/2 medium red onion

1/2 green bell pepper

1/2 juice of lemon

2 tbsp. l chopped parsley

1 tbsp. l homemade mayonnaise

1 tsp sliced capers

1/4 tsp salt flakes

1/2 tsp tabasco or any other hot sauce if desired

Grind chickpeas with a blender, but not to the consistency of mashed potatoes, but to split it into small, but whole pieces. If patience permits, cut each needle in half.

Add parsley, chopped peppers, capers and chopped red onion to chickpeas.

Mix lemon juice, mayonnaise, tabasco and salt flakes in a separate container.

Pour chickpea sauce, mix thoroughly.

Put the chickpea paste into pieces of bread, combine them.

Crunchy with bacon and iceberg

Ingredients:

2 pieces of white bread

2-3 pieces of bacon

medium sized tomato

Iceberg lettuce leaf pair

1 tbsp. l homemade mayonnaise

1 tsp butter

salt and pepper to taste

Sauté the bacon in a frying pan until it becomes crispy. Put it on a paper towel to stack the fat.

Fry the bread in a toaster or in a clean pan.

Spread slices of bread with mayonnaise, on one of them lay out a thinly sliced tomato, bacon and lettuce leaves.

In a frying pan, on which was fried bacon, fry eggs. Protein must firmly grasp, but the yolk may remain liquid.

Salt and pepper scrambled eggs, put it on top of vegetables.

Cover with a second piece of bread.

Strange with kimchi and molasses

Ingredients:

2 pieces of bread for sandwiches

150 g baked pork

50 ml chili sauce

50 ml of molasses

50 g brown sugar

20 ml of soy sauce

30 ml of rice vinegar

2 tbsp. l grated fresh ginger

1/2 clove garlic

100 g grated mozzarella

2-3 art. l kimchi

Mix the molasses, sugar, chili sauce, soy sauce, vinegar, ginger and grated garlic.

Finely chop the pork, mix it with cheese, kimchi and a pair of spoons of sauce.

Put the resulting mixture on the bread, after laying on it an additional layer of cheese.

Fold a sandwich, fry it under pressure for a couple of minutes, until cheese melts.

Esthetis with mushrooms and caramelized onions

Ingredients:

2 pieces of whole grain bread

2-3 art. l olive oil

1 medium or small onion

1 tbsp. l balsamic vinegar

3-4 champignons

50 ml white wine

50 g butter

1 tbsp. l grated parmesan

1 tsp chopped rosemary

3-4 slices of sandwich or any hard cheese

a pinch of salt

pepper to taste

Cut the onion into thin strips, fry in olive oil with salt until it becomes transparent. Add balsamic vinegar, stir until all the liquid has evaporated.

Chop the mushrooms, fry in olive oil with salt for 10 minutes, then pour the wine. Stir until all liquid evaporates.

Mix the butter, parmesan and rosemary.

Spread the butter on the bread, put the cheese on top.

Cover the cheese with a thin layer of caramelized onions and mushrooms, and the mushrooms with cheese.

Lubricate the second piece of bread with butter, leave this side up.

Combine the sandwich, put it in the pan butter buttered, fry until the cheese melts.