Emma Clarke - Sandwich Cookbook: More than 50 Energetic Recipes of Sandwiches with a Exquisite Taste for a Productive Day

Sandwich Cookbook: More than 50 Energetic Recipes of Sandwiches with a Exquisite Taste for a Productive Day Emma Clarke Copyright 2018 Your Free Gift I wanted to show my appreciation that you support my work so Ive put together a free gift for you. Smoothie Recipe Book: 200+ Perfect Smoothies Recipes for Weight Loss Detox, Cleanse and Feel Great in Your Body Just visit the link above to download it now. I know you will love this gift. Thanks! Table of Contents: Introduction Sandwich of ilisagvik (both names are correct) a kind of sandwich of English origin. The sandwich is named after the inventor John Montague, 4th Earl of Sandwich. According to one version, the count decided to have a snack during the protracted game of cribbage, so he ordered his servant food between two slices of bread.

Sandwich-the sandwich was very convenient for a quick snack. It was in 1762, and since then the popularity of sandwiches has grown enormously. Sandwich " Air" Ingredients: toast bread (white) - 2 slices chocolate paste (Nutella) - 2 tablespoons marshmallow air-10 Preparation:

1. Toast bread lightly browned in the toaster or pan. On one slice put the chocolate paste, put 5-6 marshmallows, cover with the second slice of bread and put in microwave for literally 5-7 seconds. Sandwich's ready!

"Fresh" shrimp sandwich Ingredients: bread "House of Bread HERCULES" - 2 piece cheese "Adygei" - 2 slices a handful of cocktail shrimps avocado-1 red onion-1 salad leaves cherry tomato-3 arugula-handful Preparation:

1. Bread a bit dry up in the oven. Onions and tomatoes cut into rings, avocado - half-rings.
2. In salted water cook shrimp 2 minutes after boiling.

   Clear them from the shell.

3. On slice of bread uploaded leaf salad, 1 a slice of cheese, arugula, shrimp, onion, tomatoes, avocado, a slice of cheese, bread. Bon appetit!

Sandwiches on crispy toast Ingredients: the 8 grain bread 8 slices square-shaped mozzarella cheese sandwich 5-8 Suluguni cheese soft 150 g Philadelphia cream cheese to taste butter to taste mustard to taste cherry tomatoes bell peppers 1 boiled sausage cucumber fresh 1 dill a few sprigs Preparation:

1. Bread cut into. Each piece of lubricate optional thin layer of butter or with a mixture of cream cheese with mustard, or put a slice of mozzarella cheese.
2. Sausage cut into cubes, place in an ovenproof container and bake together in the oven with slices of future sandwiches.
3. Sweet pepper wash and bake in the oven to tan. Remove skin and seeds.
4. Cucumber and tomato slice, greens grind.
5. On 4 slices of baked bread put soft cheese Suluguni and fried sausage, cherry tomatoes, baked bell peppers, cucumbers and herbs. Cover it with the remaining slices of bread.

Hot sandwiches with sausage Ingredients: the 8 grain bread - 4 slices Suluguni cheese - 4 slices processed mozzarella cheese for sandwiches - 2 slices sausage Servelat-to taste cherry tomatoes-optional Preparation:

1. Bread cut into. Half slices dry without butter in the oven for a few minutes.
2. On another part of the slices of bread put mozzarella cheese and bake.
3. Cheese Suluguni, sausage, thinly cut tomatoes.
4. On dried bread lay Suluguni cheese, sausage, tomato.

   Bake in the oven.

5. Serve hot with baked slices of bread with mozzarella cheese on top.

Sandwich with pesto sauce Ingredients: wheat bread - 2 slices of square shape canned tuna-1 can sour cream (mayonnaise) - 2 teaspoons lemon juice mozzarella cheese 1 ball-125 g pesto sauce - 2 teaspoons butter carrot, cucumber, green onion for decoration Preparation:

1. Bread cut into slices, thinly greased with butter and bake in the oven or on the grill until Golden brown.
2. Tuna razmyat fork, add sour cream, a few drops of lemon juice and mix.
3. Cheese mozzarella cut into roundels.
4. Spread on bread, tuna, cheese. Put cheese on pesto sauce. Toast is served on top.
5. Garnish with the chopped vegetables.

Sandwich with eggs and tarragon Ingredients: 4 pieces of white bread for sandwich 3 hard-boiled eggs 2 tablespoons mayonnaise, better home butter 2 twigs of tarragon 4 stems of green onions salt, freshly ground black pepper Preparation:

1. The tarragon remove the stems. Eggs to clear, chopped chop. Green onion and tarragon leaves to grind. Mix eggs with herbs and mayonnaise, salt and pepper to taste.
2. With bread cut off crusts, one side of each piece to lubricate the very thin layer of oil.

   Heat the pan, put the pieces of bread butter down and fry over medium heat until Golden brown on one side only.

3. Transfer the bread on a Board, fried side down, into 2 pieces to spread out the egg mixture, cover with remaining slices of bread and press firmly. Cut the pieces diagonally in half and serve immediately.

Egg sandwich Ingredients: 3 hard-boiled eggs 2 tablespoons of homemade mayonnaise 4 pieces of wheat bread for toast 40 g butter root salad for serving Sol Preparation:

1. Eggs clean and finely chop. Mix with mayonnaise and salt.
2. Dry bread a little in a toaster or in a dry pan. Lubricate all pieces of bread with butter on one side.
3. Two piece put the egg mixture, spread it. Add the salad. Cover with remaining bread.

   Hold it down a little and serve it.

Bacon sandwich Ingredients: grain bun-1 bacon-60 gr egg-1 tomato-1 salad leaves-10 gr Tartar sauce-30 gr Preparation:

1. A loaf of bread cut lengthwise, and fry on the grill. Fry the bacon. Fry the eggs. Cut the tomatoes into thin circles.
2. On fried bread spread Tartar sauce, put fried bacon, tomatoes, lettuce, put fried egg and cover with bread.

Sandwich with Caesar salad Ingredients: potato bread 40 g pickled cucumbers 20 g parsley 3 g Romano 60 g lettuce 20 g Turkey 40 g Caesar sauce 60 g Parmesan cheese 50 g black pepper 2 g thyme 1 PC. butter 50 g cucumbers 20 g the cherry tomatoes 30 g Preparation:

1. Turkey breast put in a bag with butter, black pepper and thyme and cook suvyd 1 hour and 10 min. at a temperature of 75 degrees.
2. Lettuce to break it into large pieces.

   Chicken breast, cucumbers and tomatoes cut into small cubes, mix with the Caesar dressing, add chopped parsley.

3. Cheese cut into thin slices
4. Cut the bread into thin slices and dry in the oven.
5. To assemble sandwich salad. On the dried bread put Caesar sauce and part of the lettuce and slices of Parmesan, cover with a second piece of bread and repeat, decorate the dress salad.

Chicken and bacon sandwich Ingredients: chicken fillet 200-250 g bacon 4-6 bread for toast 4 mayonnaise 2 teaspoons lettuce leaves 2 tomato 1 Preparation:

1. Heat the pan over medium heat. Put the bread and dry on both sides for 30 seconds. Shift to a plate. Put in pan with bacon and fry for 2 mins on each side. Remove from the pan
2. Fillet, cut in half lengthwise 2 thin cutlets.

   Salt and pepper to taste. Spread into the pan, where roasted bacon, and fry for 3-4 minutes on each side, until tender.

3. While fried fillet, cut tomato into thin slices. 2 slices of bread from 4 to grease with mayonnaise. Put lettuce leaves, fried bacon slices and tomato slices on bread. Add chicken fillet and cover with remaining bread.

Breakfast sandwich croissant with peas and mushrooms Ingredients: croissants 2 champignons (large) 4 frozen sweet peas 6 tablespoons eggs 2 salt, black pepper to taste sweet paprika, cumin 1/2 teaspoon Preparation:

1. Cut the mushrooms into slices. Good heat the pan, pour some olive oil and saut the mushrooms with sea salt and ground black pepper about 5 min.

   Ready mushrooms set aside.

2. Sandwich croissant with peas and mushrooms for Breakfast.
3. In the same pan add a little olive oil and saute the green peas with paprika and cumin for about 5-7 min. Cumin better to grind in a mortar. Do not defrost peas. Then suppress the finished polka dots with a fork or a pusher for mashed potatoes.

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