Hot sandwiches are delicious to make on different bases - on a regular loaf, on a baguette, on toast bread, or even on buns. Both fresh bread and slightly stale bread are suitable. Baking in the oven will restore its former softness.
Hot sandwiches with sausage and cheese
Ingredients:
- fresh white bread - 7-8 slices;
- boiled / smoked sausage - 150-170 g;
- tomato - 1 pc.;
- cheese - 80-100 g;
- fresh dill - a small bunch;
- mayonnaise - 1/3 tbsp.
Preparation:
The tomato for such a recipe should not be too juicy and soft. A vegetable with a firm flesh that does not fall apart when sliced works best. It needs to be chopped into small cubes.
Chop the selected sausage in the same way. You can immediately take two types of meat product and mix the resulting cubes.
Finely grate the cheese, cut the herbs with kitchen scissors. Connect all prepared components. Season with mayonnaise. The mass can be salted to taste, but usually there is enough salt in the sauce and sausage.
Cut the bread into neat pieces. Distribute a couple of large spoons of filling over each. Arrange the blanks on a baking sheet or wire rack and put them in an oven preheated to medium temperature. Bake the treat while the cheese melts. Serve as a hearty, delicious breakfast. The dish tastes like pizza.
With chicken and pepper
Ingredients:
- wide bread slices - 5-6 pcs.;
- chicken fillet - 1 pc.;
- eggs - 2 pcs.;
- sweet pepper - 1 pod;
- cheese to taste;
- salt, spices, oil - to taste.
Preparation:
The first step is to tackle raw eggs - boil them to a hard middle, then carefully peel them from the shell, crumble them into miniature cubes.
Remove the skin from the poultry fillet. Cut off fat and other excess parts. Cut into large pieces and send to a blender. Sprinkle immediately with salt and pepper, then turn into a homogeneous minced meat. Send the finished mass to a frying pan with any heated fat. Fry until tender. If lumps appear in the process, carefully break them with a spatula. Transfer the finished chicken into a bowl convenient for mixing and leave to cool.
Cut the stem off the pepper. Remove the seeds from the core. Rinse the rest and cut into small cubes. If desired, pepper can be replaced with tomato.
Send the shredded vegetable to the cooling bird along with the grated cheese. Its amount can be adjusted to your liking. One large handful of cheese shavings will be enough to feel good in the filling. Part of the crushed dairy product should also be left for sprinkling later on treats.
Pour the chopped cooled eggs last to the filling. Mix everything well. If the salt from cheese and fried meat is not enough, you can add salt to the mass to taste.
Preheat the oven to 200-210 degrees. Cover a large baking sheet with a non-stick mat. Put bread slices on it. Smear each filling. It spreads directly over the dry base (no oil and mayonnaise).
Bake the treat for about a quarter of an hour. Next - fill the sandwiches with the remaining cheese and return to the oven. So that the base does not burn out, at this stage it will be important to activate the convection mode.
If you prepare the poultry and eggs in advance, then an appetizer according to this recipe can be prepared as quickly as possible. Minced chicken, if desired, can be replaced with boiled or smoked slices of meat. It goes well with the rest of the filling ingredients and canned tuna. You can decorate the finished treat with slices of pickled cucumber.
With melted cheese and garlic
Ingredients:
- processed cheese (you can take a product with any additives - herbs, onions, seafood, sun-dried tomatoes) - 180-200 g;
- white or black bread - 8-9 slices;
- mayonnaise - 2 large spoons;
- garlic to taste;
- boiled eggs - 1 pc.;
- salt and pepper to taste;
- an assortment of any fresh herbs - for decorating a snack.
Preparation:
Grate the melted cheese coarsely. If the product has been at room temperature for a long time, then this will not be easy. To make it easier for yourself, it is worthwhile to briefly send the cheese to the freezer. When frozen, it rubs very easily.
Send mashed garlic cloves to the cheese. Its quantity is determined by taste. So that the appetizer does not turn out too spicy, 2-3 medium cloves will be enough.
Add mayonnaise to the filling (it is especially tasty to use homemade) and a raw egg, beaten until light foam. Add salt and pepper as desired.
Distribute the resulting aromatic cheese-garlic paste over the bread slices, spread out on a large baking sheet. Remove the latter, along with all the contents, into the oven. Bake the appetizer until the base is golden brown and the cheese is melted. The optimum temperature is 200-210 degrees.
On a baking sheet, it can be difficult to control the degree of baked bread. To keep a close eye on the crust on the base, you can lay out the sandwiches on the wire rack. Sprinkle a ready-made slightly cooled treat with chopped herbs on top.
With sprats and sour cream cheese sauce
Ingredients:
- white bread (both fresh and yesterday's will do) - 4-5 slices;
- butter - 30-40 g;
- cheese - 60-70 g;
- sour cream - 1 small spoon;
- egg yolk - 1 pc.;
- canned sprats - by the number of pieces of bread.
Preparation:
Open a jar of canned fish and drain off excess oil. If the sprats are very small, you should use 2 pcs. for every piece of bread. If desired, cut off the tails of the fish.
Grind the cheese using a grater with the finest divisions. Pour raw yolk to the resulting shavings, add sour cream. Mix these ingredients well.
Arrange the bread slices on a baking sheet or wire shelf. Coat each with softened butter. Top with thick sour cream cheese sauce (half). Put 1-2 canned fish into slices with filling. Cover the sprats with the rest of the cheese.
Send prepared sandwiches to the middle rack of the oven. Bake them for 8-10 minutes at high temperature. The resulting dish must be served immediately - hot.
Ham and pineapple buns
Ingredients:
- soft round buns - 3 pcs.;
- pork / chicken ham - 6 thick slices;
- any hard or semi-hard cheese - 6 pieces;
- pineapple - 6 circles;
- butter to taste.
Preparation:
Carefully cut each fresh bun evenly in half. Coat both parts with softened butter. In parallel, turn on the oven to heat up to 190-200 degrees.
From thick, wide slices of ham, cut out circles approximately the size of the buns. You can also replace this meat product with bacon, sausage, or even baked chicken.
Spread thin slices of exotic fruit on top of the ham. Both canned and fresh fruit are suitable for such a dish.
It remains to complete the structure with a cheese slice and lay out all the blanks on a baking sheet. Bake the appetizer in an already hot oven until the cheese top is completely melted. You can also wait until the buns are golden.
The finished treat should be served immediately to the guests. If the cheese has already hardened by that time, the appetizer will have to be reheated.
Baguette with pear
Ingredients:
- baguette - 1 pc.;
- ripe but firm pears - 2 pcs.;
- butter - 60-70 g;
- brown sugar - 35-40 g;
- blue cheese (with mold) - 60 g.
Preparation:
Cut the baguette (slightly stale bread is also suitable) into strips. The thickness of each should turn out to be about 1.5 cm. Brown each prepared piece in a dry frying pan. This should be done over low heat.
Peel the pears thinly. Also - cut a core with seeds. Cut it into neat small pieces.
Melt all the butter in a skillet. Pour brown sugar into the already liquid fat. When the sweet grains also melt, add the fruit pieces to the butter. Fry the pear for a few minutes, stirring gently, until each slice is evenly caramelized.
Spread blue cheese on slices of bread. Top with portions of caramelized fruit. Send the blanks to a baking sheet and into the oven for 4-5 minutes at medium temperature.
Serve ready-made sandwiches warm or hot. They can become an original dessert for a festive table.
White bread pies "Lazy wife"
Ingredients:
- baguette - 1 small;
- fresh champignons - 170-200 g;
- cheese shavings - to taste;
- low-fat sour cream - ¼ st.;
- onion - 1 head;
- garlic - 1-2 cloves;
- oil, salt and aromatic herbs to taste.
Preparation:
Cut the bread into thick slices. You should get "hemp" from the baguette. The optimal thickness for each is 6-7 cm. From the pieces, take out the crumb with a spoon with a sharp tip. This must be done in such a way that the bottom remains at the blanks. All prepared "hemp" must be arranged in the form, smeared with any oil.
For the filling, peel the mushrooms and chop them very finely. Chop the garlic and onion using the same principle. Together, send these products to a skillet with heated oil. Fry them until golden brown. For a couple of minutes until fully cooked, add sour cream, salt and herbs to the mass.
Fill the bread hemp with the hot filling from the pan. Top it generously with chopped cheese. Send the blanks to the oven at 200-210 degrees for about 8-9 minutes. The result is a delicious and very satisfying hot snack. It should be eaten exclusively warm.
Stuffed loaf
Ingredients:
- any canned fish - 200-220 g;
- loaf - 2 pcs.;
- feta - 120-140 g;
- hard cheese 80-100 g;
- sour cream - ¼ st.;
- pitted black olives (canned) - 5-6 pcs.;
- green onion stalks - 2 pcs.;
- Italian herbs, ground paprika - half a teaspoon each;
- salt to taste.
Preparation:
Drain the marinade from the olives. Cut the berries into thin slices.
Remove fish from oil or marinade. Mash with a fork. For such a recipe, pink salmon, and tuna, and saury, and sardines, and other options for canned fish are suitable.
Cut the green onions (only the dark part) with kitchen scissors. Mix with sour cream, all dry ingredients. Add slices of olives and mashed fish. Pour in very finely grated cheese. After stirring, taste the filling. Add salt if necessary.
Gently cut off the tops of two loaves of white bread. Remove crumb without damaging the base. The thickness of the walls left should be at least 1.5 cm. Fill the loaves with fish filling.
Cut the cut tops into thin strips. Spread over the filling to garnish. Bake the dish in the oven for about a quarter of an hour. Cut the finished treat into separate sandwiches and serve.
