Burger NY
Fast, delicious, easy, healthy
SANDWICHES
Sandwiches with sardines, anchovies or herring. In the circle of toasted rye bread to put a circle of tomato on it - a circle of hard-boiled egg, and top-anchovies, pilchards or without bones, or a slice of herring. Around the rim of the sprat to make mayonnaise, put on pilchards as "a button" mayonnaise and garnish with green leaves and a slice of tomato and capers. If the sandwich is made with herring, cover it with mayonnaise to form a lattice.
Sandwiches with sardines or salmon. On toast oval put a piece of boneless sardines, cover with mayonnaise, which can add a half century. tablespoons minced cooked spinach or tomato paste. Cover with half the lemon slices with the skin and seeds.
Sandwich with salmon donCLOSED SANDWICHES
Closed sandwiches made with the same product as regular sandwiches.
White bread is cut long strips of 5 cm, a thickness of about one-third cm and spread with butter. For some products, oil pre-mixed with various spices - mustard (ham, sausage), cheese (for a liver sausage), horseradish (for sturgeon), sauce "Southern" (for meat, language). Under the salmon, salmon, caviar, and cheese bread, smear with oil without adding any seasonings.
The prepared strip of bread in all its length placed thin slices of the product is covered by another strip of bread, tightly pressed her with a knife-Aubrais zayut the sides and cut crosswise so as to get a sandwich the size of a 3-s1 / 2 cm closed sandwiches served on a plate covered with a cloth.
CHEESE
All cheeses, except for the soft, already need to make a cut and stacked on a plate. Cut the cheese should be thin, smooth slices. To cheeses during storage does not dry out and callous, they should be tightly wrapped in linen, clean cloth and keep in a cool place e this way. On an oval slice of bread to put a piece of salmon, bend one end of it, decorate with butter, caviar, parsley leaves and a slice of cucumber.
CLOSED SANDWICHES
Closed sandwiches made with the same product as regular sandwiches.
White bread is cut long strips of 5 cm, a thickness of about one-third cm and spread with butter. For some products, oil pre-mixed with various spices - mustard (ham, sausage), cheese (for a liver sausage), horseradish (for sturgeon), sauce "Southern" (for meat, language). Under the salmon, salmon, caviar, and cheese bread, smear with oil without adding any seasonings.
The prepared strip of bread in all its length placed thin slices of the product is covered by another strip of bread, tightly pressed her with a knife-Aubrais zayut the sides and cut crosswise so as to get a sandwich the size of a 3-s1 / 2 cm closed sandwiches served on a plate covered with a cloth.
CHEESE
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- All cheeses, except for the soft, already need to make a cut and stacked on a plate. Cut the cheese should be thin, smooth slices. To cheeses during storage does not dry out and callous, they should be tightly wrapped in linen, clean cloth and keep in a cool place