Sauces and dressings Salad dressing made from olive oil and lemon juice for assorted vegetables For 150 ml Ingredients 2 tablespoons honey, 4 tablespoons lemon juice, 3 tablespoons olive oil, pepper, salt. Preparation method All ingredients

If you are already tired of banal sandwiches with cheese and sausage, it's time to try something new, unusual and bright! That is why right now we will invite you to discover eight new tastes and aromas.

There will be fish, meat, lots of vegetables, cheese and various sauces. You've never had a sandwich with gravy before, right? Today is the day to change everything!

General cooking principles

To make some sandwiches you will need different sausages. If, for example, you don't like ham and the recipe calls for it, you can skip this item or replace it with another type. Remember that you are cooking for yourself, so make sure it tastes good to you.

To make your sandwiches even softer, more aromatic, juicy and tasty, do not forget to use butter or margarine. These components can be replaced with your favorite sauce. For example, tartare, honey mustard, tzatziki, pesto, satsebeli, etc.

Sandwich with vegetables, cheese and sausage

Cooking time

calorie content per 100 grams

How to cook:

Tip: for this sandwich it is better to choose toast bread.

Chicken sandwich

On the one hand, this sandwich can be called ordinary. Juicy spiced chicken, sweet peppers, cheese, fresh lettuce and juicy tomatoes. This is truly divine!

How much time - 40 minutes.

What is the calorie content - 217 calories.

How to cook:

1. Wash the fillet thoroughly with running water, remove fat and films.
2. Next, dry the meat with dry cloths and set aside.
3. Add salt and massage in ground paprika.
4. Pour sesame oil into a frying pan and heat it.
5. Place the fillet and fry it until golden brown on all sides.
6. Then close the lid and fry the meat for five minutes on each side.
7. At this time, break the cracker and pour into a blender.
8. Beat a little, but so that large pieces remain.
9. Remove the finished fillet from the pan and cut into slices.
10. Roll in the resulting cracker mixture.
11. Return to the pan and lightly fry each slice.
12. Cut the buns in half and spread them with melted cheese.
13. Cut the cheese into slices and place on three halves of the buns.
14. Rinse the lettuce leaves along with the tomatoes. Cut the second ingredient into rings.
15. Place leaves on the other three halves, then tomatoes and pieces of meat.
16. Cover with cheese halves and you're done.

Tip: crackers can be replaced with sesame seeds or corn flakes.

Fish sandwich

Do you like fish? If yes, then let's take some serious look. For example, tuna. Then add some capers and cheese to make it even tastier.

What is the calorie content - 259 calories.

How to cook:

1. Open the can of fish and transfer the contents along with the liquid into a bowl.
2. Mash everything with a fork until smooth.
3. You can add spices to taste, then stir.
4. Drain the brine from the capers and add to the tuna.
5. Remove the cheese from the wrapper, grate it and add it to the fish.
6. Heat a frying pan over low heat, add slices of bread.
7. Dry them on both sides until golden brown and slightly crunchy.
8. Grease them with butter on one side.
9. Spread tuna and cheese mixture onto four halves.
10. Cover with halves and place in a frying pan.
11. Fry for several minutes under the lid.
12. Then cut the sandwiches into triangles and you are ready to eat.

Tip: You can use margarine instead of butter.

Club sandwich

This is a sandwich that is even served in restaurants. Club means everything at once. That is, there are different types of meat, cheese, root vegetables, vegetables, and even sauce! It's incredibly tasty, definitely worth a try.

How much time - 15 minutes.

What is the calorie content - 216 calories.

How to cook:

1. Place the bread slices in a dry frying pan and fry on one side only until crispy.
2. Remove the bacon from the shell and cut into slices.
3. Peel the onion, wash and cut into rings.
4. Rinse the tomatoes and cut into rings using a sharp knife.
5. Wash the lettuce leaves thoroughly under running water.
6. Grease the soft sides of the bread with mayonnaise.
7. Place pieces of cheese, bacon and shredded meat on mayonnaise.
8. Next, put the tomato rings, then the onions and lettuce leaves.
9. Cover everything with a second piece of bread - and you're done.

Tip: Instead of mayonnaise, you can use another favorite sauce.

Snack from Europe

Another colorful sandwich that has literally everything. Here you will find different types of spicy vegetables, soft mozzarella, mushrooms, olives and even a yogurt-based sauce.

How much time - 50 minutes.

What is the calorie content - 105 calories.

How to cook:

1. Wash the tomatoes along with the zucchini, eggplants and mushrooms under running water.
2. Remove the stem from the tomato and cut the fruit into rings.
3. Cut off the tail of the zucchini and peel the fruit if desired.
4. Remove the stem from the eggplant and peel if desired.
5. Next, cut all three vegetables (zucchini, tomato and eggplant) into rings.
6. At this time, cut the mushrooms into slices.
7. Mix the oil with thyme and let it brew for about fifteen minutes.
8. After this, drizzle over the vegetables and mushrooms (use only 2/3 of the spiced oil).
9. Heat a frying pan and fry the vegetables, then cool them.
10. Place the cooled components in the refrigerator for about half an hour.
11. At this time, remove the olives and mozzarella from the brine.
12. Cut both components into rings.
13. Combine mayonnaise with yogurt and add spices to taste.
14. Cut the bun in half.
15. Pour the remaining oil into a clean frying pan and heat well.
16. Fry the bun halves until golden brown and crispy.
17. Cool them a little, brush with yogurt and mayonnaise sauce.
18. Place zucchini, tomatoes, eggplant, mushrooms, mozzarella and olives on the bottom half.
19. Place the other half of the bun on top and serve.

Tip: if desired and possible, you can pierce the sandwich with skewers.

Sandwiches made from homemade bread

The simplest and at the same time one of the most delicious sandwiches. It will be made from homemade buns with seeds, and inside you will find pickled cucumbers, salami, bell peppers, lettuce and a very unusual sauce.

How long is it - 2 hours and 20 minutes.

What is the calorie content - 186 calories.

How to cook:

1. Heat the water until warm, pour it into a bowl.
2. Add sugar and salt, stir, add yeast and bring until completely dissolved.
3. Add flour through a sieve, add seeds and knead into a soft, elastic dough.
4. Let it rise well, then knead it and let it rise again.
5. Knead the dough a second time and divide into several parts.
6. Shape these parts into buns and place on a baking sheet covered with a sheet of parchment paper or greased with butter.
7. Be sure to make allowances as the buns will grow.
8. Bake for about thirty minutes at 180 degrees Celsius.
9. After the time has passed, remove the flour products and cool them.
10. Wash the lettuce leaves thoroughly under running water.
11. Rinse the sweet peppers and cut them into halves.
12. Cut out the cores along with the seeds and membranes.
13. Cut off the ends of the pickled cucumber and cut the vegetable into rings.
14. Place the egg in a saucepan, add water and place on the stove.
15. Turn on the heat and bring to a boil, cook for 5-7 minutes.
16. Peel the egg, cut into rings.
17. Cut the cooled buns into halves and brush the pulp with sauce.
18. Fill with lettuce, bell pepper, cucumber, salami and egg.
19. Pour the sauce over everything again and cover with the other half of the bun.

Tip: You can make the sauce yourself. It turns out much tastier than store-bought.

Unusual salty snack

It is unlikely that you have ever tried such sandwiches. Their base is herring and feta cheese. Can you imagine this madness? It's really hard to describe in words, you have to try it.

How much time - 15 minutes.

What is the calorie content - 124 calories.

How to cook:

1. Rinse the herring and feel for bones. If there are any, remove them using special tweezers. Next, wash the fillet thoroughly again.
2. Using a sharp knife, cut into strips and then into cubes.
3. After this, chop the cubes into mince using the same knife.
4. Mash the feta with a fork if it is soft enough. If it is hard, you can use a knife.
5. Rinse the chives along with the dill, finely chop all the greens.
6. Mix fish, cheese and herbs, add yogurt.
7. Squeeze the juice of half the citrus and stir.
8. Rinse the lettuce leaves along with the tomato.
9. Cut the red fruit into rings.
10. Place the fish mixture on a slice of rye bread and spread.
11. Top with lettuce, tomato rings and a second slice of rye bread.

Tip: it is advisable to chop only dill greens, without branches.

With honey, herbs and pear

If you have a grill pan, consider yourself a winner. Today we will teach you how to prepare a grilled sandwich with pear, cheese and fresh arugula. There will also be honey and mustard, try it!

How much time - 15 minutes.

What is the calorie content - 201 calories.

How to cook:

1. Wash the pear, peel and cut into small pieces.
2. Mix mustard with honey and brush on slices of bread.
3. Lay out the pear slices and then the cheese.
4. Pour oil into a grill pan and heat it.
5. Rinse the arugula, place on the cheese and cover both sandwiches with second slices of bread.
6. Place them in a frying pan and fry until grated.
7. Then turn over and fry on the other side in the same way.
8. Cut the finished sandwiches in half and serve.

Tip: You can use other greens instead of arugula.

Sandwiches are an excellent snack, and if there are two of them, then they are filling and calorie-rich as a full meal. Try the ones we suggested to you a little higher. You'll like it!

• Who invented the sandwich? Probably a very funny person, the same one who first said: the sandwich always falls butter side down. But this is said about the simplest sandwich - a piece of bread with butter. There are millions of sandwiches in the world! Well, not millions - thousands! Well, not thousands, but there are definitely hundreds! The best sandwiches are made in Scandinavia - they generally eat hot food once a day. For lunch, which happens very late - like our dinner. The rest of the time, Scandinavians - Swedes, Danes, Norwegians and Finns - eat sandwiches. They find this food tasty, practical and beautiful.

• Types of sandwiches

  Sandwiches are divided into several types:
  hot and cold sandwiches, depending on the form in which they are served;
  *
  salty and sweet sandwiches, depending on the taste of the food;
  *
  cold salty sandwiches by size, shape and method of preparation: simple, high-calorie, tower sandwiches and pyramid sandwiches, small decorated ones (cocktail);
  *
  snack bars (canapés), puff pastries;
  *
  sandwich rolls and sandwich cakes, hot (croutons), sweet.
  
• 

  Preparing and serving sandwiches

  You can make many more different sandwiches and find new ways to serve them. Only fresh sandwiches are served, prepared as soon as possible before serving. Large quantities of sandwiches are kept refrigerated and covered to prevent them from drying out.
  If there is no cold room, a tray or board for sandwiches is covered with a towel soaked in cold water, several layers of parchment or cellophane are placed on top and sandwiches are placed on them, in turn covered with thin paper or cloth.
  The preparation of sandwiches must be organized accordingly so that this work does not take much time. You should think in advance about what kind of sandwiches to make, how to serve them, what foods and tools to prepare.
  To prepare sandwiches you need: a board or dishes for ready-made sandwiches, a sharp knife or file and a board for cutting bread, a knife with a round end for spreading butter, a fork for inserting soft foods. Ham, roasts and sausages are cut with a special sharp knife. To ensure thin slices of bread, use slightly stale bread. Fresh bread needs to be kept in a cold place for several hours so that it becomes stale faster.
  Sandwich ingredients are prepared before the bread is sliced. It is recommended to keep the oil in a warm room for several hours or beat it. Cut cheese, ham, meat, sausage into thin slices or chop. Clean and chop the fish. Prepare salads, mixtures and pates in advance.
  Cover the sandwiches generously with products that match their taste and color and improve their taste. Cut eggs, tomatoes, radishes, cucumbers into slices or crush them, place products of the same color separately.
  Keep green salad, dill and parsley leaves in cold water for at least an hour, then gently dry with a dry towel - this will help keep them fresh. Sandwiches are prepared at the rate of 75-100 g of black and white bread and cookies per person, and if only sandwiches are served, then at the rate of 100-150 g per person. The layout is given for all types of sandwiches. Usually you need to take the same amount of food as bread, and for high-calorie sandwiches and sandwich cake - more.
  As many different sandwiches as possible should be served on the table. Their choice depends on what else will be served on the table. Sandwiches can be the centerpiece of any table. But sandwiches are especially convenient as an addition or component of other dishes. You can start breakfast with salty sandwiches, then serve sweet porridge with jam or cottage cheese, milk soup or sweet cottage cheese and a drink. Sweet sandwiches can be served for breakfast after a heartier meal.
  Lunch provides great opportunities to use sandwiches. Small cold sandwiches with a variety of products can serve as a cold snack - 2-3 types of sandwiches will be enough (the remaining sandwiches lose their taste). Croutons can be served as a hot snack (1-2 sandwiches per person). In this case, the products are chosen depending on the subsequent dishes: if the main course is meat, a fish or vegetable sandwich is prepared for an appetizer, and vice versa.
  It is very convenient to serve sandwiches instead of pies with soups, broths and puree soups. Of the cold ones, cheese, ham, egg sandwiches and sandwiches with pate are suitable for this purpose. Sandwiches with brains, cheese, ham, tomatoes and spinach are suitable for hot meat and vegetable soups. Fish, egg and cheese sandwiches are served with the fish soup. They are very suitable for soups made from products with a weak taste, for example, potato, noodles, pasta, and vegetable soup. Sandwiches with sausage, onions, roasts, celery salad, ham and radishes are also good.
  When serving sandwiches with soups consisting of a variety of products, such as borscht, solyanka and other spicy soups, you need to be careful. In this case, sandwiches made from dried or toasted bread with a small amount of ingredients are suitable. After a high-calorie soup consisting of a large number of different foods, you can serve a hot sandwich instead of a roast.
  Meat solyanka goes well with croutons with vegetables, egg and cheese, borscht with egg and cauliflower or spinach, egg and cheese, egg white and stewed mushrooms. You can get a fairly satisfying dish if you serve the sandwich with a salad that matches it in color and composition.
  For dinner, you can serve vegetable dishes with small sandwiches, spread with various oils - canapés. Sandwiches with herring butter or smoked fish butter go especially well with baked potatoes and cottage cheese sauce. Dinner can consist only of a high-calorie or hot sandwich, in which case the side dish should be more plentiful.
  Along with the sandwich, you can serve a juice drink or tea, as well as cookies or crispbread with curd mass. Since dinner should be light and relatively low in calories, 1-2 sandwiches are enough for one person. Sandwiches are a delicious snack for both invited and unexpected guests. It is enough to serve small sandwiches, but you also need to have buns, a pie or a cake on the table. If a sandwich cake is prepared for the reception of guests, small sandwiches are not needed or they should be in small quantities, one or two varieties different from the main one. There is no need to serve a sweet cake; instead, you can serve small pies or buns.
  Sandwiches or bread with products suitable for sandwiches are especially appropriate for entertaining guests at a picnic in the garden, forest, etc. Fresh air and the very atmosphere of such meetings whet the appetite, so you need to stock up on food in sufficient quantities. For such a case, it would be more correct to make large, high-calorie sandwiches, sliced ​​along a whole loaf of bread and stack them on top of each other in “towers”, prepare puff sandwiches or “match” snacks (on skewers).
  There is no point in specially processing vegetables; it is more convenient to use them raw, whole. Meat and fish products with a harder consistency, as well as cheese, do not have to be placed on bread; they can be served separately, but butter and pates must be spread on the bread in advance.
  Sandwiches at a picnic are eaten with your hands; for drinks, it is recommended to take strong and stable ceramic, plastic or wooden cups with you. If only sandwiches are served on the table, take 100-150 g of bread per person, 20-30 g of butter, fat or margarine, 100-150 g of food for covering. If other dishes are also provided, fewer sandwiches are made.
  

• What do they put on a sandwich?

• 

  Meat products

  Meat products are very suitable for making sandwiches. A number of other products can be used along with meat.
  *
  Fresh meat can be put on sandwiches in boiled, stewed, fried or baked form.
  *
  Using a sharp knife, cut the cooled meat into thin slices across the grain. Along with the meat, you should use both the delicious brown crust and the congealed sauce. Minced meat products can be placed on sandwiches in different ways: meatballs - whole, balls, cutlets, rolls - cut in half or into pieces.
  *
  Before use, the sausage is cleared of film. The thickness of the slices depends on the type and diameter of the sausage. “Meat bread”, boiled and liver sausage are cut into slices 3-5 mm thick, and thick sausage is cut straight, and thin sausage is cut at an angle. Semi-smoked and smoked sausage is cut into thin slices up to 2 mm thick.
  *
  Smoked meat must be skinned and boned, and then sliced ​​across the grain. It is recommended to chop fatty ham to mix the lean part with the bacon. It is recommended to put a lot of vegetables, eggs or salad on a sandwich with such meat.
  *
  Remove the canned meat from the box as whole as possible, then cut it across the grain with a sharp knife. Since canned meat is cooked at high temperatures during its production, canned meat often disintegrates, so you need to try to keep the slices intact.
• 

  Fish products

  Fish is easy to digest and has tender meat, which is why sandwiches with fish products are highly valued. Seasonings, such as onions and green onions, horseradish, etc., go well with the delicate taste of fish. It is recommended to put fresh fish on fried sandwiches. Boiled or stewed fish is best consumed with mayonnaise, tomato sauce, dill or green onions. The cooled fish is cut into thin pieces depending on its size; small whole fish fillets can be placed on sandwiches.
  *
  Salted fish is soaked as needed in a mixture of milk and water. The fish is cleaned of entrails and bones, and the head is removed. Large fish are skinned. Salted salmon and balyk are cut into thin slices, which are placed on sandwiches evenly, wavy or rolled into a tube. The herring fillet is cut into small pieces, covering the sandwich with them, or into larger pieces of 3-5 cm, then one piece is enough for the sandwich. Sprat or herring fillets can be placed on a sandwich in a tube, a flat piece, or in a wavy shape. Usually the fish is placed on a sandwich, skin side up. Unappetizing skin can be removed.
  *
  Smoked fish is first cleaned, the entrails, bones and head are removed, and then cut with a sharp knife. If smoked fish cannot be cut into neat slices, then it is better to mix the pieces of fish with mayonnaise sauce. Remove the canned fish from the box and allow the oil or sauce to drain. Large pieces can be crushed and bones removed. Canned fish in jelly is placed on a sandwich along with the jelly.
  *
  Caviar is spread on the sandwich with a stainless or plastic knife. Steel and silver darken when in contact with caviar, and caviar acquires an unpleasant aftertaste.
  

• Eggs

  Sandwiches are usually served with hard-boiled eggs, or less often with omelettes or scrambled eggs.
  *
  Only completely fresh eggs should be boiled. If eggs have been stored for a long time, add a little vinegar to the water or pierce the blunt end of the egg with a pin, which will prevent the shell from cracking. Hard-boiled eggs can be sliced ​​or chopped. To ensure that the yolk is sufficiently hard, the eggs should be cooked for no more than 10 minutes, otherwise a dark stripe will form around the yolk. Boiled eggs should be immediately doused with cold water. Cut them with a knife or a special egg slicer into slices or slices. From one egg you get 5-8 slices.
  *
  Eggs can be boiled without shells (poached eggs). They are used mainly for making hot sandwiches. Add 1 tbsp per 1 liter of water. spoon of salt and vinegar. Break the shell and carefully release the egg into slightly boiling water so that the white remains around the yolk. Cook over low heat for 5-6 minutes until the yolk completely hardens, remove and pour cold water over it. The whole egg is placed on the sandwich.
  *
  To prepare an omelet, add salt and other seasonings to the egg, as well as 1-1.5 tbsp for each egg. spoons of milk or sour cream. Pour the resulting mixture into boiling oil and fry in a frying pan or bake in the oven until cooked. To obtain a fluffy omelette, beat the white separately, and add the yolk with milk and seasonings immediately before cooking. Place the cooled omelette in pieces on the sandwich.
  *
  To prepare scrambled eggs, beat an egg, add salt, 1.5-2 tbsp. spoons of milk for each egg, pour into boiling oil and let thicken, turning the finished pieces slightly. The scrambled eggs should not be rosy, but only light yellow. Place cooled pieces of fried egg on the sandwich.
  

• Cottage cheese and curd masses

  You can make both savory and sweet sandwiches with cottage cheese. The preparation of cottage cheese depends on its fat content. Grind the cottage cheese in a glass, clay or enamel bowl, pass the grainy cottage cheese through a meat grinder or rub through a sieve. You can add sour cream to low-fat cottage cheese, and milk to full-fat cottage cheese (so that the cottage cheese becomes soft and juicy, but not liquid). Refuel.
  *
  To prepare salty sandwiches, you can add chopped onions, chives, sprat, herring, smoked fish, ham, grated cheese and other salty seasonings to the cottage cheese. Cottage cheese can be tinted red with tomato puree, green with chopped herbs, yellow with raw yolk, and bright red with grated beets.
  *
  To make sweet sandwiches, sugar is added to cottage cheese. Sugar is added before adding liquid, since when sugar dissolves, the cottage cheese becomes softer. Liquids you can use are juices, milk or sour cream. For taste, add grated lemon or orange zest, vanillin, candied fruits, raisins, and crushed nuts.
  *
  You can spread the cottage cheese evenly on the sandwich with a knife, and use a fork to make strips on it or apply it with a spoon, kneading it slightly. For greater effect, cottage cheese is applied to the sandwich with a syringe, forming stripes, zigzags or other shapes. The curd mixture is prepared at the rate of 30-40 g per slice of bread, if the sandwich is made only with cottage cheese.
  

• Cheese and cheese masses

  Cheeses are divided into ferment and curd cheeses. According to their consistency, they are hard, soft and melted.
  *
  Hard cheeses have a delicate taste; The only sharper cheeses include Swiss, Volga and Latvian. Hard cheeses are placed on sandwiches in thin slices. The cheese on sandwiches quickly dries out and becomes ugly. To avoid this, you can put a slice of tomato on the cheese sandwich, the juice of which will prevent the cheese from drying out. The cheese sandwiches can be lightly reheated in a top-heat oven. You can grate the cheese, mix it with butter or sour cream and put it on sandwiches.
  *
  Soft cheeses have a sharper and saltier taste. They are also placed on sandwiches in slices, but they keep better. These cheeses can be put in the oven, refreshed with slices of radish or tomato and, after grating, mixed with butter or sour cream.
  *
  Processed cheeses are made from hard and soft cheeses with the addition of various seasonings. Some processed cheeses are very soft and can be spread unevenly or evenly on sandwiches. Many processed cheeses can be cut with a knife and placed into slices on bread. Smoked cheese also refers to processed cheese.
  *
  Curd cheeses are usually salty and spicy. These cheeses are placed in slices on bread.
  *
  It is recommended to prepare cheese sandwiches at the table, cutting the cheese as needed. You can also make small cocktail sandwiches with cheese.
  

• Vegetables, vegetable salads, masses and pastes

  Sandwiches are also prepared with raw vegetables - tomatoes, fresh and pickled cucumbers, radishes, green salad, carrots, onions, dill, parsley and celery, green chives, etc. Sliced ​​potatoes, carrots and beets are placed on sandwiches boiled. Vegetables must be fresh, they must be thoroughly washed and cleaned of soil.
  *
  Tomatoes need to be cut into slices or slices, small fruits should be placed whole or in halves. Canned tomatoes should also be firm enough to cut. Soft tomatoes are not suitable for making sandwiches.
  *
  It is better to put cucumbers with their peel, the green color of which is impressively different from the white pulp. Only cucumbers with very hard skin or bitter ones need to be peeled. Place whole slices, quarters, halves, etc. on sandwiches.
• 

  Green salad

  Select the curlier leaves of green lettuce. They are placed whole and crushed. Thick cuttings, faded and discolored leaves should not be used for sandwiches.
  *
  Radishes are placed on sandwiches whole, in slices, in wedges or chopped. To form a flower, cut the radish peel into leaf shapes and separate them from the pulp, or cut the entire radish like a flower.
  *
  Grate raw carrots.
  *
  Cut the onion into rings or strips; the rings are placed on sandwiches whole or in separate circles.
  *
  Dill, small leaves of parsley and celery are placed in small branches. Larger leaves and cuttings are finely chopped.
  *
  Chives are chopped or cut into pointed pieces that are stuck into the sandwich.
  *
  Vegetables are boiled with their skins on; the skins are removed from cooled vegetables immediately before consumption.
  *
  Potatoes and carrots can be placed directly on the sandwich; a lettuce leaf should be placed under a slice of beets. Sandwiches can also be topped with raw vegetable salads and mixed salads. For 30-40 g of bread (one slice) there is about 20-30 g of raw vegetable salad.

• Pate masses

  For quick preparation of sandwiches, pates made from various products are very good. To do this, the products need to be minced or rubbed through a sieve, mixed with sour cream, butter or thick sauce and seasoned. The pate should be quite thick and tasty. The pate can be spread on sandwiches in an even layer or placed in a heap in small portions. Decorate with products that match the composition and color of the pate. For 30-40 g of bread (1 slice) - 25-35 g of pate.
  The main raw materials for making pates are game meat, cattle, pigs, rabbits, poultry, sea and river fish.
  *
  Beef can be taken of low grades; You can also use leftover roast from dinner for pates. In addition to meat, the pate mass includes beef, pork or poultry liver. The liver gives the pate mass color and taste. A little fatty pork or lard should be added to lean meat to make the pate sufficiently fatty.
  *
  Meat intended for pate is stewed or boiled, for which it is advisable to use pressure cookers (that is, pans in which cooking occurs under pressure), thus reducing the time for cooking the meat until cooked. The meat is stewed or boiled with the addition of onions, parsley, celery, as well as spices - bay leaf, allspice, nutmeg, ginger.
  *
  The finished meat is passed through a meat grinder with a pate rack twice. The resulting mass is mixed with a stale roll passed through a meat grinder, previously soaked in the sauce in which it was stewed, or in the broth in which the meat was cooked. The bun binds the pate mass and makes it juicier. Eggs are also added to bind the mass.
  *
  The components of the pate should be thoroughly mixed, lightly beaten and the resulting mass should be seasoned to taste with salt and ground spices.
  *
  The pate mass should be uniformly crushed and piquant in taste. Pates made from offal (lung, spleen, veal tripe and heart) have a grainy texture and crumble when cut. But to save money, you can also use offal, adding 50% of cheap meat of lower grades. In order to give the mass uniformity, the meat components should be passed through a meat grinder with a pate rack three times.
  *
  The prepared pate mass should be placed in a greased mold. Pieces of lard are placed at the bottom of the mold so that they create a pattern that will give the pate an attractive appearance. The lard at the bottom of the pan protects the pate mass from burning and sticking to the bottom during baking.
  *
  The pates are baked for about 45 minutes in a gas stove oven or an electric “miracle” oven. You can also steam them. In this case, the cooking time for the pate is about 60 minutes.
  *
  When the pates have cooled, they are removed from the mold, doused with melted lard and left to cool completely. If the pate is served as a hot appetizer, it is baked in a form lined with dough - crumbly (shortbread) or puff pastry.
  *
  Baked or steamed, pâtés are delicious and can be served hot or cold. Cold sauces, salads and baked goods go well with cold pates. Pates can also be served as jellied, then the boiled or baked pate is cut into thin slices and placed on a dish with a thin layer of jelly on the bottom. Having placed thin slices of pate on the jelly, the whole thing is again filled with jelly and cooled, served with hot sauce.
  *
  When receiving guests, pates are served with other types of meat dishes or separately - as appetizers before the main hot dishes. The pate can also be served with baked goods for breakfast and dinner. They also make delicious additions to sandwiches.
  *
  The pate mass can also be used as a filling for pies made from different types of dough.
  

• Sandwich pastes

  Sandwich pastes are prepared from a variety of products, selected to taste, carefully crushed and mixed.
  *
  They are used both for preparing single- and multi-component sandwiches, and for decorating different sandwiches, which makes not only their taste, but also their appearance varied.
  *
  In addition, pastes are used as the main components for making sandwich cakes.
  *
  To make sandwich pastes, you can use leftover meat and fish dishes, canned food and cheeses, as well as various trimmings from preparing other sandwiches, provided that the leftovers and trimmings used are absolutely fresh.
  *
  The following recipes for preparing sandwich pastes yield the amount of paste required to prepare about 8 sandwiches on oval-shaped slices of wheat bread 6x7 cm in size, that is, the kind used for mixed sandwiches. The quantities of pastes and baked goods needed to make cake sandwiches and sandwich cakes are indicated in the individual recipes.
  *
  The slices of bread on which one-component sandwiches with pastes are prepared do not need to be buttered first, because the pastes themselves are quite fatty and, in addition, almost all contain butter.
  *
  Below are sample recipes for preparing sandwich pastes, which are used for single- and multi-component sandwiches, cake sandwiches and sandwich cakes.
  *
  When preparing ordinary one-component sandwiches, apply an even layer of one of the described pastes to the oval slices of bread prepared according to the recipe for mixed sandwiches (in the amount of 8 pieces). The spread slices are decorated with slices of tomatoes, slices of fresh or pickled cucumbers or gherkins, pickled mushrooms, lettuce leaves, chopped green onions, dill, parsley, etc. For sandwiches with herring and cheese spreads, use slices of sieve bread prepared according to the recipe for mixed sandwiches.
  *
  Two-component paste sandwiches are prepared in the same way as single-component ones, but from two types of pastes, spreading half the slice with one and half with the other paste. The line between the halves is marked with a decorative motif (a piece of hard-boiled egg or tomato, a piece of pickled cucumber, a piece of lettuce, etc.). Fish and meat pastes should not be combined on one slice; herring pastes can only be combined with cheese, and Roquefort type cheese pastes cannot be combined with other pastes.
  *
  Sandwich pastes can be used for standard sandwiches and mixed ones, replacing some of the components with them. Also, with an appropriately selected type of paste, you can replace butter for spreading slices or use it as a decorative motif.

• Sandwich butter and butter mixtures

  It is strongly recommended to replace margarine with butter in all recipes. Margarine (a product of chemical processing of vegetable oils) contains harmful trans fats and is especially undesirable in baby food.
  *
  Fats give the sandwich flavor and juiciness and connect the food with the bread. Natural fats (not margarine) also contain essential natural fat-soluble vitamins. A lack of these vitamins leads to hypovitaminosis - this should be taken into account by supporters of low-fat diets!
  *
  For 50 g of bread you should take 10-15 g of butter or oil mixtures.
  *
  Butter is spread on bread, sometimes decorations are made from it - a flower, a roller, a cube, etc.
  *
  The oil must be fresh and taste good. Unsalted butter is recommended with salted foods (sprat, herring, smoked meats), and salted butter can be used with vegetables (cucumbers, tomatoes, salads).
  *
  When preparing sandwiches, the butter and margarine should be soft, then the entire sandwich can be covered with an even layer. Before use, butter or margarine is kept for several hours at room temperature, then rubbed with a small wooden spoon in a clay, enamel or earthenware bowl or lightly whisked.
  *
  If butter (margarine) is taken directly from the cold, then you must first knead it with a spoon at the bottom of the bowl, and then beat it.
  *
  In order to diversify the taste of sandwiches, butter or margarine can be seasoned. Seasonings added to butter (margarine) can be grated, chopped or rubbed through a sieve and mixed with mashed butter. It is recommended to beat the mixture until a light, homogeneous mass is obtained. To make the mixture lighter and tastier, you can also add a little sour cream or thick white sauce and whisk everything together.
  

• Sauces for sandwiches

  Sauces improve the taste and aroma of sandwiches and give them juiciness. With the correct selection of sauce, their nutritional value increases, since the basis of sauces is broth (meat, fish, mushroom), milk, sour cream, fats, eggs and other products.
  *
  Sauces improve the appearance of sandwiches, stimulate appetite, and improve food absorption. Thus, mushroom sauce goes well with bread and potato dishes, apricot sauce goes well with sweet bread and apple dishes, oil mixtures are an indispensable semi-finished product for making sandwiches.
  *
  An important condition for success in preparing sauces is the choice of products and strict adherence to the standards specified in the recipe for each type of sauce.
  *
  This page describes sauces that contain stale bread, as well as sauces and oil mixtures used in the preparation and serving of hot and cold bread dishes.
  

• Sandwich rolls

  To prepare roll sandwiches, you need to use fresh black or white bread, which bends easily and does not break when rolled. You can also use tin bread: it can be easily cut into wide slices and the crust can be easily cut off. Lubricate roll sandwiches with various oil mixtures and pates.

  Cut the crust off a loaf of black or white bread. Cut lengthwise into long thin slices, cover them with a thick layer of filling and roll into a roll. You need to roll it carefully so that there is no empty space left. Wrap the roll tightly in cellophane, plastic wrap or parchment and keep in a cool place for 3-4 hours. During this time, the bread will cool and the filling will harden. Slice just before serving.

  The color of the filling should contrast with the color of the bread. You can spread liver pate, various bright mixtures with tomatoes, carrots or herbs on white bread, and white, pink, light fillings on black bread. The filling can also consist of several layers of different colors; in this case, the bread must be rolled very carefully so as not to squeeze out the filling. For greater effect, you can put pieces of bread of different colors in one roll, and between them - filling of different colors.

  A sandwich roll can be made from scraped loaf or black bread. It needs to be filled and allowed to harden in a cold place, then cut into thin slices.

  These sandwiches are served cold, as the softened filling is difficult to cut and may fall out.

  If you use a loaf, then cut it lengthwise into two halves, take out part of the crumb, leaving it 1 cm at the crust, fill the cavity with minced meat, connect the halves, giving the appearance of a whole loaf, cool and cut crosswise before serving.
  

• 

  Sandwiches

  Closed sandwiches are usually called sandwiches. To make sandwiches, special buns are usually used, but you can also use tin bread. In the latter case, the crusts are cut off from the loaf and cut into strips about 6 cm wide and 5 mm thick. Before putting the filling on the bread - meat, fish, vegetables, cheeses, various pastes (everything that is indicated in the recipe you have chosen) - the pieces are greased with butter or mustard, mayonnaise, grated horseradish, etc., then the selected filling is placed , and on top - a second slice of bread, also pre-greased.
  In addition to regular sandwiches, there are also hot breaded sandwiches. They are prepared in the same way as regular closed sandwiches, but then they are generously coated with beaten egg, breaded in breadcrumbs, and fried in very hot butter. You can also use double breading - egg-crackers-egg-crusks. Breaded sandwiches are served hot. When the sandwiches are ready, place them in a soup pot and cover with a lid to keep them soft and warm until all the sandwiches are fried. Served with salad.
  History of creation
  An anecdotal version of the origin of the sandwich is the story of the Englishman John Montague, the fourth Earl of Sandwich. According to a well-known anecdote, he loved to play cards - so much that he could sit for long periods at the gaming tables in pubs in London. Once, in 1762, the game lasted the whole day, and since it was difficult to simultaneously play cards and eat at the table with a knife and fork, the count asked the cook to serve him two pieces of fried bread with a slice of roast beef between them. This way he could hold cards with one hand and eat with the other. It was a very convenient solution and since then the sandwich began its victorious march throughout the world. But this is just a popular anecdotal legend.
  In fact, the count invented the sandwich in order to be able to eat cheaply while working on serious projects, so as not to take away precious time from hard work. After all, he was a member of the English Parliament and even took part in the preparation of Captain Cook’s round-the-world expedition in 1778. As a result of that expedition, the Hawaiian Islands were discovered, which were originally named after the Earl of Sandwich - the Sandwich Islands. But the Earl of Sandwich did not play cards and considered card games a stupid and pointless waste of time. In addition, the Earl of Sandwich, who was very strapped for funds, simply did not have money for card games. Due to lack of money, he invented inexpensive food convenient for his work.
  

• Layered sandwiches

  Double layer sandwiches
  To prepare a two-layer sandwich, cover the buttered bread with some product. Press it on top with another piece of bread, spread with butter. For the filling, you can use slices of all kinds of products or chop them and spread them on bread in the form of a pate.
  The top slice of bread does not need to be covered with anything, but can be decorated with a piece of butter, herbs and beautifully cut pieces of food. A large sandwich, after it is ready, cut into square, rectangular or triangular sandwiches.
  Layered sandwiches consist of two or more slices of bread placed on top of each other, with various foods placed between them. Whole loaves are used for these sandwiches. The bread is cut into thin slices 0.5-2 cm thick. You can make two-layer, multi-layer sandwiches, sandwich cakes, towers or pyramids.
  If various salads, pastas, and mayonnaise sauce are used in puff sandwiches, then it is better to use stale bread for them.
  
• 

  Layered Sandwiches

  When making multi-layer sandwiches, it is necessary that all layers of bread and filling fit tightly together, since the sandwiches are cut into thin striped slices. Both sides of the slice should be buttered, because butter is the main bonding agent.
  This is done as follows: spread a large slice of white or black bread 1/2-1 cm thick (without crust) with butter, put some product on top and cover with a second large slice of bread, butter side down. Cover the unsmeared side of this slice with a thick layer of butter, again with some product on top, on which to place the next slice. So stack the desired number of layers on top of each other (3-7). Do not coat the outside of the top slice with oil.
  Place the folded multi-layer sandwich between two cutting boards, press down on top with a not very heavy object and let stand in a cool place until the filling has cooled completely and the butter has hardened. Thanks to this, the sandwiches will not fall apart when cut, although this can happen in a warm room where the butter softens. An uncut multi-layer sandwich should be kept in the cold for at least 3-4 hours, preferably even longer - from evening to morning.
  Layered sandwiches are tasty if the layers of bread are even and thin, and the filling is juicy and plentiful. To make the sandwich look more appetizing and attractive and taste better, you can make it from different types of bread (white, black, Borodino bread, etc.) and a variety of fillings.
  The fillings should suit each other to taste. It is very good to combine cheese masses of different colors (green, red, yellow) and vegetable oils with meat. You cannot put meat products and salted fish, meat with fish roe, etc. on the same sandwich. You can use sliced ​​foods or oils made from crushed foods.
  When using sliced ​​products, the bread should be covered with a thicker layer of butter, since the butter holds them together well. Combine cheese, boiled or smoked tongue, soft ham, roast, sliced ​​eggs, green salad. The butter is prepared from pounded butter or thick sour cream and whipped. To prepare multi-layer sandwiches, you should not use salads and mixtures consisting of pieces.
  Thinner layered sandwiches can be cut into rectangles, squares or triangles after they have been refrigerated, just like double-layered sandwiches. Thick multi-layer sandwiches are cut with a sharp knife into thin striped slices. Served with tea, coffee and mixed drinks. They are usually eaten with their hands. For large pieces and large amounts of filling, use a knife and fork.

• Pyramid sandwiches

  Tower sandwiches or pyramid sandwiches consist of sandwiches of the same or different types stacked on top of each other and held together with a match or a sandwich skewer. Prepare 3-4 types of medium-sized or small sandwiches of round or quadrangular shape.
  To do this, you can use a sliced ​​loaf, rectangular or round pieces of any bread. It is advisable to choose drier products so that one sandwich does not spoil the taste of another. You need to put a slice of egg or a leaf of green salad on sprat, herring and other similar products so that the bread placed on top does not get wet and does not acquire an unpleasant aftertaste.
  Sandwiches can be either the same or different sizes and shapes. Sandwiches of the same shape, gradually decreasing, form a pyramid sandwich. For fastening, they use wooden, plastic or bone sticks with teeth or a hook at the end, which prevents the sandwiches from sliding down. The upper end of the stick can be smooth or end with some kind of decoration. In the first case, you can put radishes, mushrooms, cucumber slices, fruits, etc. on it.
• 

  Sandwich Cakes

  Sandwich cakes, with plenty of filling and well decorated, can be made from a wide variety of sandwiches. They are prepared from different types of bread, placed in layers or alternately.
  The shape of sandwich cakes can be round, charcoal, oblong, oval, etc. For round sandwich cakes, use ordinary hearth or tin bread, giving it the appropriate shape. A round sandwich cake can also be made from oblong, cake-like sandwiches, beautifully decorated and placed on a plate to imitate a cake. Square and oblong sandwich cakes can be made from small triangular and quadrangular sandwiches.
  Sandwich cakes can be low (single-layer) or multi-layer. Instead of bread, for the base of a sandwich cake, you can use thin cakes baked from salted, yeast or crumbly dough.
  Juicy mixtures of pureed bread and various additional products are also good. The bases baked from the dough must have time to cool, so it is better to prepare them in advance. On a warm base, the filling may melt.
  The same products are suitable for filling and decorating sandwich cakes as for regular sandwiches. You just need to remember that the products must be combined to taste.
  Multilayer sandwich cakes should be prepared several hours or even a day before serving them. It is better to keep them under light pressure in the cold. To prevent the bread from going stale, the finished sandwich cake should be covered with a cap or bowl.
  It is advisable to decorate the cake immediately before serving so that the decorations do not dry out or wilt. Chopped foods (egg yolk and white, greens) and green salad dry out especially quickly; they should be placed just before serving the cake. To make products intended for decoration hold more firmly, you can place or stick them in a thick layer of whipped butter (mustard, green, pink, etc.), sour cream or mayonnaise.
  It is advisable to cut single-layer sandwich cakes into sectors or cubes before placing food on top, but after the butter has already been spread.
  You need to arrange the food so that individual sandwiches can be reached, but together they create the impression of a whole cake.
  A multi-layer sandwich cake beautifully served whole. It is better to cut the cake before garnishing. To do this, you need a sharp thin knife, which is recommended to be dipped into hot water from time to time (food does not stick to a hot knife). When decorating, you need to take into account that the cake will be cut into slices, then it will remain beautiful when distributed.
  Sandwich cakes with a lot of filling, well decorated, can be prepared from a wide variety of products and in different shapes: round, oval, rectangular, etc.
  You can make single-layer, double-layer and multi-layer cakes. The main difference from sandwiches is that they are decorated on top with mayonnaise, sour cream, butter or oil mixture, all included products and herbs. It is advisable to decorate the cake immediately before serving so that the decorations do not dry out or wilt.
  A sandwich cake can be made from individual sandwiches, beautifully decorated and placed on a plate to imitate a cake.
  
• 

  Canapes

  Canapés are small sandwiches 0.5-0.8 cm thick, 3-4 cm wide or in diameter, prepared on any bread or cookies. They are served with coffee, tea, as a snack for dinner or before lunch. They can be triangular, quadrangular, round, square, diamond-shaped, etc. in shape.
  It is better to use bread that is dense, not spongy, and slightly stale. Soft bread is dried in the oven or fried in oil until golden brown on top, but the inside should remain soft. It is more convenient to cut the bread along the entire length of the loaf into slices 0.5-0.8 cm thick. If necessary, fry them, cool, spread with butter or oil mixtures, lay down the products, then cut into the desired shape and decorate. The canapés are pierced with a skewer, which makes them easy to eat. 50 g of black or white bread makes 4-8 sandwiches.
  To decorate canapés, use fresh parsley, green onions, olives, chopped hard-boiled eggs, lemon, fresh apples, pickled red peppers, pickled lingonberries, etc. Before serving, it is advisable to put small snack sandwiches in the refrigerator so that the food sticks well to bread.
  Canapés are prepared with particularly tasty products, often delicacies.
  Snack sandwiches are served on low or high (on a leg) dishes, where they are laid out in one layer, sandwiches of the same color are placed in rows or groups so that they decorate the table with their arrangement. Sandwiches are served with a spatula, fork or wide knife. If the sandwiches are pierced with a fork or skewer, they can be picked up with their help. The smallest sandwiches are eaten with a fork, and the larger ones are eaten with the hands. They usually serve 4-5 different types of canapés at the rate of 8-10 sandwiches per person.
  For canapés, you can also bake various figures, cut out of thinly rolled puff pastry using a notch or a knife.
  Canapés are used as a base for fried, stewed and baked foods or complex warm sandwiches.
  They are prepared like sandwiches, but the pre-shaped bread is fried in hot fat. Before frying, the bread should be sprinkled with a liquid appropriate for the filling - meat sauce, fish or vegetable broth, milk. When finished, the canapés should have a golden yellow color. Garnished immediately after removal from the pan and immediately served as a warm appetizer. When standing for a long time and cooling, the canapés become stringy, and if they are topped with baked meat sauce, they become unpleasantly soft.
  

• Cocktail Sandwiches

  Cocktail sandwiches are served with coffee or tea, and also as a snack with various cold drinks. Sandwiches can be prepared on any bread and cookies with a diameter of 5-6 cm, but they are especially tasty on lightly toasted or dried bread.
  It is better to take dense bread, not spongy - it is easier to cut it into small pieces and spread with butter.
  To prepare four- and triangular sandwiches, it is advisable to take large-sized tin and white bread: cover the entire slice with butter, which is then cut.
  Methods for slicing bread for cocktail sandwiches vary. They need to be generously covered with food and carefully decorated taking into account the taste and color qualities of the food. For greater variety, sandwiches of 3-4 types are usually prepared.
  Sandwiches are served on flat round or rectangular dishes and stands. It is recommended to place sandwiches of all types on one dish, arranging them in groups or rows. You need to take them with a spatula, tongs, knife or fork. Each sandwich can be pierced with a corresponding fork, with which you can transfer it to your plate. Eat with your hands, after removing the fork.
  

• Tartines and croutons

  Tartine
  A small hot sandwich, a type of hot appetizer, usually consisting of black or white bread fried in vegetable or butter with slices of boiled or fried fish, boiled tripe (liver, kidneys) or a pate made from them, sprinkled with grated cheese and grated in the oven. Tartines are usually served for dinner or as a snack at mass receptions, as well as in cafes and snack bars - with tea and coffee.
  Croutons
  Dessert dishes combined from bread and sweet fruits (candied or boiled in syrup), in which bread serves as both a base (a foundation on which part of a peach, apricot or candied lemon, citronate is placed and a component that enhances the taste and enhances the richness of the dish. In addition Moreover, croutons are spectacular, look beautiful, and visually “increase” the size of the food, which is also important when there is a small amount of rare fruit, but you need to share it among several people.
  For example, just three peaches are enough to feed a dessert dish to 6 or even 12 people. The peach is cut in half or into 4 parts, and each slice is placed on a base of bread, repeating its configuration. To do this, white, butter or even good quality black bread, such as Borodino bread, is soaked in sweetened milk with beaten egg, lightly fried, sprinkled with powdered sugar or brushed with egg cream, and then a boiled, pickled, jam or fresh slice of apricot or peach One pineapple is enough to make 8-12 croutons - according to the number of slices.
  

• Toast

  Hot sandwiches (croutons) are served as an independent or intermediate dish, or appetizer, as well as with broths, purees and milk soups. They are eaten hot or cooled.
  Hot sandwiches are prepared mainly in two ways:
  1) sandwiches on a baking sheet are placed in a hot oven (275-300°C) for a few minutes and served immediately;
  2) slices of bread are fried on the stove on both sides until light brown, placed on a dish or plate and then covered with separately heated foods; Served hot.
  Broths and puree soups are usually served with small sandwiches made using the first method.
  Cover with foods that suit the soup's taste, most often with cheese.
  For appetizers and milk soups, large sandwiches are usually served, cut along a loaf of bread, also hot.
  Cover with a wide variety of products: fresh and salted fish, fresh and smoked meat, vegetables, combinations of various products, mushrooms, hot dishes in sauce.
  If sandwiches are used as an independent dish, then they are served with fresh and pickled cucumbers, tomatoes, fruit, pumpkin, beet or mushroom salads (cold). Salads can be served on the same platter with sandwiches. Cooled small sandwiches are eaten with hands, hot and large ones - with a fork and knife.
  
• 

  Hamburgers

  There are four different types of meat most commonly used to make hamburgers:
  minced beef,
  rolled chicken pulp,
  chopped beef tenderloin,
  rolled beef sirloin (thin edge).
  Beef is the least expensive meat and has the fattest consistency.
  Chicken is less fatty but costs more, while tenderloin is even leaner and has a higher price.
  Sirloin is the leanest meat and has the highest cost.
  Shredded meat with a higher fat content can be used for grilling or canning hamburgers. Leaner meat is preferable when hamburgers are fried in a pan with other ingredients or garnishes. Meat minced twice produces denser, more compact hamburgers with a more tender texture. Depending on your taste, you can replace the beef with lamb, pork or veal when making hamburgers.
  When choosing hamburger meat, remember that it should be bright red on the outside and darker on the inside. Hamburger meat should not be refrigerated for more than a day or two, but can be stored in the freezer for up to three months.
  When raw hamburgers are intended to be frozen, the shredded meat is carefully divided into patties. If the cakes are frozen separately, then each is wrapped in cellophane and then frozen in paper. If several tortillas are frozen together in one package, separate each one with a double layer of wax paper. Make sure that as much air as possible escapes from the packaging.
  Before freezing, do not add seasonings to the meat, as their aroma changes during freezing and their quality deteriorates. Cooked hamburgers can also be frozen, but the flavor and aroma of the seasonings may change slightly after thawing.
  You should defrost hamburger meat not on the kitchen counter, but in the refrigerator, until the packaging is defrosted.
  It is not recommended to refreeze hamburger meat once it has thawed.
  When making patties from rolled meat that has been frozen in chunks (without shaping the patties before freezing), you need to pat them dry with a paper towel to remove excess moisture.
  It is much easier to use a fork than your fingers or a spoon when adding all the necessary ingredients to the cranked meat when preparing hamburgers. Touch the meat as little as possible with your hands when you cut it into hamburger patties.
  The less you touch the meat with your hands, the more tender and juicy the burgers will be. On the contrary, those hamburgers that have been handled many times become denser and drier after cooking.
  When you cook fresh hamburger in a frying pan or electric grill, you need to be sure that the pan or skewer is hot enough before you place the hamburgers on it.
  The burgers are quickly fried on both sides, and then one side is cooked until cooked through before flipping. Avoid pressing down on the patty with a spatula to help it brown, or turning the patty more than once (except for frozen patties) to ensure the burgers are as tender and juicy as possible.
  When cooking frozen burgers in a skillet, heat the skillet until very hot and quickly sear the patties on both sides, then reduce the heat and continue cooking, turning the patties 2 or 3 times. When frying frozen hamburgers over an open fire, the pan should be placed further from the heat than when frying fresh hamburgers.
  To determine how cooked the hamburger is, you need to watch the side edge. So, if the edge is still red, the hamburger is very raw. If the edge begins to brown, the hamburger is half cooked. A charred edge means it's ready. However, it is necessary to pierce the hamburger to know exactly how cooked it is from the inside.
  The only thing is that the puncture needs to be made as small as possible to avoid losing a large amount of juice.
  If you're grilling hamburgers outdoors on a spit, remember that you can get a wonderful smoky flavor by adding a few raw wood chips of applewood, pecan wood, or nutmeg to the charcoal.

Sandwiches with sausage - general principles of preparation

For many, a sausage sandwich is a simple combination of a slice of “doctor’s” and a piece of bread. And if you show a little imagination and add 2-3 ingredients to the classic version, you will get a much more tasty and satisfying dish. It only takes a few minutes to prepare this snack. Sandwiches with sausage are prepared with any bread (loaf, rye or wheat) and any type of sausage (boiled smoked, half-smoked, etc.). The easiest way to add variety to a regular sausage sandwich is to spread mayonnaise, ketchup, or a mixture of both on the bread and top it with a slice of tomato or cucumber. The appetizer can be served cold, and if you sprinkle grated cheese on top, you need to bake the sandwiches in the oven or microwave. Sandwiches with sausage are sometimes cooked in a frying pan.

More complex snack options are perfect for the holiday table. For example, you can make a filling of sour cream, sausage, mushrooms, cheese and onions, spread the mixture on the bread and place the sandwiches in the oven for 10 minutes. In general, sausage goes well with most vegetables, so in addition to cucumbers and tomatoes, peppers, radishes, eggplants and other products are added to the filling. Sandwiches with sausage, green peas and eggs are very tasty. To make the filling more piquant, you can add a little mustard, herbs and seasonings.

Sandwiches with sausage - preparing food and utensils

Sausage sandwiches are one of the few dishes that require very little utensils to prepare. All you need is a plate or large flat dish (for a large number of sandwiches), a knife, a frying pan or a baking sheet (for hot sausage sandwiches. For the combined filling you will need a deep bowl, a grater for grating cheese may also be useful. If you have a microwave on the farm , sandwiches with sausage can be prepared there too.

In order to save time, it is better to use ready-made sliced ​​bread, and sandwiches with it will turn out smoother and neater. If you use regular bread, it should be cut into not too thick, but not too thin slices. Vegetables for the filling must be washed and cut according to the recipe.

Sausage sandwich recipes:

Recipe 1: Sausage Sandwiches

A regular sausage sandwich can be transformed by adding just a couple of ingredients. In this case it will be mayonnaise with ketchup and tomatoes. These sausage sandwiches are prepared in a matter of seconds, and they turn out much tastier than the classic version.

Required ingredients:

• Doctor's or milk sausage - 3-4 slices;
• Rye bread - a few pieces;
• Mayonnaise;
• Ketchup;
• Half a tomato.

Cooking method:

Mix mayonnaise with ketchup. Spread this mixture on slices of rye bread. Place 1-2 slices of sausage on top. Cut the tomato into thin slices. Place a circle on the sausage. That's it, the sausage sandwiches are ready! And lovers of hot snacks can sprinkle the sandwiches with grated cheese and microwave for 1.5-2 minutes.

Recipe 2: Sausage and Egg Sandwiches

An excellent option for a tasty and satisfying breakfast or snack. These sausage sandwiches are very easy and quick to prepare, since you don’t need to waste time preheating the oven. You can take the snack with you to work or on a picnic - the sandwiches are also good cold.

Required ingredients:

• Sliced ​​loaf - 10 pieces;
• 3 eggs;
• Boiled sausage;
• Tomato - 1 pc.;
• 1 small onion;
• Salt, ground black pepper - to taste;
• Vegetable oil.

Cooking method:

Cut the sausage into cubes or sticks. Grate the cheese on a coarse grater. Cut the tomato into cubes, chop the onion. Place all ingredients in a bowl and crack eggs. Season the filling with pepper and salt. The mass should be thick; if the mass is runny, you can add more cheese or sausage. Spread the filling onto the loaf slices. Heat a frying pan with oil and place the sandwiches with the filling down. Fry on both sides until golden brown.

Recipe 3: Sandwiches with sausage and vegetables

Incredibly delicious sandwiches with sausage and vegetables. In addition to sausage, the recipe uses radishes, tomatoes, herbs and eggs. It is best to bake the treat in the oven so that all the ingredients are properly baked.

Required ingredients:

• Sour cream - 2 spoons;
• Fresh herbs;
• 2 tomatoes;
• Radishes - several pieces;
• Paprika;
• Smoked sausage;
• 2 spoons of ketchup;
• Egg - 1 pc.;
• Hard cheese - 60 g;
• White bread - 7 slices.

Cooking method:

Cut the sausage into small cubes. Wash the radish and chop finely. Also cut the tomatoes into small cubes. Chop the greens and grate the cheese. Place sausage, radishes, tomatoes, cheese and herbs in a bowl. Break an egg into it, add sour cream and ketchup. Season to taste with pepper, salt and paprika. Mix all ingredients. Grease a baking sheet with oil and arrange the bread. Spread an even layer of filling onto each loaf of bread. Bake in the oven for about 7-10 minutes.

— For sandwiches with sausage and tomatoes, it is better to take tomatoes that are denser and not juicy;

— Sandwiches with sausage and eggs can be prepared in two ways: mix chopped sausage with egg and bake in the oven, or prepare an omelette separately, put one slice on a regular sandwich with sausage, place a slice of tomato or cucumber on top and put the whole thing in the microwave for a minute ;

— Sandwiches with sausage are perfect for a children's party if you cut out a figurine or a funny animal face from a sausage circle. For decoration, you can take any vegetables and herbs.