There are a lot of sandwiches with sprats and experiments continue. They are divided mainly by the use of the base - rye bread or loaf, as well as by the complexity and number of ingredients.
It is necessary
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- French baguettes (long narrow loaves)
- black rye bread with a brick
- sprats
- onions optional
- salted cucumbers
- eggs
- hard boiled
- tomatoes red and yellow
- berries beaks
- greens
- mayonnaise.
Instructions
Step 1
The simplest "New Year's sandwich".
We cut a loaf of bread across into large pieces no more than 0.5 cm thick.
This black rectangle will be your painting.
We spread the sprats with a Christmas tree.
Cranberries will replace stars and Christmas tree decorations, and finely chopped white of a boiled egg will replace snow.
If there is room for creativity, add mayonnaise to the drifts at the lower branches of the tree.
Step 2
We cut a loaf of black bread along the diagonal. We get two halves triangular in cross-section.
We cut each into not thick slices. Our sandwich will be based on a triangle.
We distribute two or three sprats on it with a twig or arbitrarily. Further on top of the sprat are onions cut into rings, thin slices of tomato and pickled cucumber. If you cut pickles at a very sharp angle, the slices will have a nice oval shape.
Finely chopped egg on top.
Greens and cranberries will undoubtedly also decorate your sandwich.
Arrange the sandwiches on a small plate with the long ends towards the center, so that the plate itself is not visible behind the short teeth.
Some add spicy cheese to this combination instead of pickles.
Step 3
"Student sandwich!"
Cut a long French loaf (or any loaf) lengthwise. Each half of it will be the base of a sandwich.
We put the sprats across the loaf, if the loaf is wide - with a herringbone.
Then in layers: onion rings, thin slices of cucumbers and a tomato.
The number of layers depends on the number of products.
The final layer will be sliced eggs or a finely chopped egg.
Decorate the sandwich with herbs or grated cheese, cranberries.
Step 4
A sandwich for the apple lover.
Put one or two sprats on a narrow slice of rye bread.
Above is a thin, thin slice of sour apple.
Garnish with grated cheese. Bon appetit!
