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10 best recipes for sandwiches from Julia Vysotskaya
10 best recipes for sandwiches from Julia Vysotskaya

Video: 10 best recipes for sandwiches from Julia Vysotskaya

Video: 10 best recipes for sandwiches from Julia Vysotskaya
Video: Must try sandwich recipes by Food Fusion 2024, March
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On August 16, Julia Vysotskaya celebrates her birthday, known not only for her acting activities, but also for her culinary talents. Julia has written many recipe books, is a TV show and is the editor-in-chief of a culinary magazine. Therefore, on her birthday, we decided to make a selection of her signature recipes, and not all at once, but that dish that is prepared quickly and is an indispensable snack - a sandwich. We present the 10 best recipes for sandwiches from Julia Vysotskaya.

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Sandwich with salmon and cream cheese

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Ingredients

100 g lightly salted salmon

sandwich bread

1 pack of Philadelphia cream cheese

a bunch of young green onions

50 g of any hard cheese

1/2 lemon juice

a pinch of freshly ground black pepper

a pinch of sea salt

Cooking method

Fry the sandwich bread in a pan without adding oil.

Finely chop green onions and mix with Philadelphia cheese, season with salt and pepper, add lemon juice.

Spread the seasoned cheese on the bread, put salmon on top, a thin slice of hard cheese.

Make a second sandwich of the same, put them on top of each other with the filling inside. For 1-2 minutes, send the sandwich to the pan or under the grill, so that it warms up a little more.

Sandwich with sardines and tomatoes

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Ingredients:

500 g cherry tomatoes

5 small fillets of sardines

6 slices of white bread

2-3 sprigs of thyme

4-5 Art. tablespoons of olive oil

1/4 teaspoon freshly ground black pepper

1/2 teaspoon sea salt

Cooking method

Preheat the oven to 200 ° C.

Wash the tomatoes, put in a baking dish, season with salt, pepper, sprinkle with olive oil and send to the preheated oven for 10-15 minutes.

Grind a pinch of sea salt, black pepper and half of thyme leaves in a mortar, add 1 teaspoon of olive oil and stir.

Preheat a grill pan.

Grease the sardines on all sides with spicy olive dressing and place in the pan. Fry literally 1 minute on each side.

Put the bread on a plate and drizzle with olive oil.

Put the tomatoes on the bread, place the fish on top and pour over everything with the oil in which the tomatoes were baked. Sprinkle with the remaining thyme leaves.

Toast with beans, bacon and sun-dried tomatoes

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Ingredients

1/2 loaf of white bread

150 g red beans

150 g tomatoes in their own juice

100 g thinly sliced bacon

5-6 sun-dried tomatoes in oil

1 small carrot

1/2 onion

30 g hard cheese

1-2 cloves of garlic

a small bunch of parsley

2 tbsp. tablespoons of olive oil

1 teaspoon of liquid honey

Cooking method

Drizzle the remaining olive oil over the toast and place the bean filling on top.

Pre-boil the beans until cooked according to the instructions on the package.

Peel and grate the carrots.

Peel the onion and chop finely.

Cut the bacon into small pieces.

Preheat a frying pan, add bacon and carrots, pour in 1 tbsp. spoon of olive oil and stir.

Add onion and sauté everything until golden brown.

Cut the sun-dried tomatoes into small pieces and place with the bacon.

Add tomatoes in your own juice and honey, mix everything.

Send boiled beans to the pan, mix again and allow excess moisture to evaporate.

Cut the bread and dry it in a toaster.

Grate the cheese on a fine grater.

Finely chop the parsley.

Peel the garlic and grate it on the bread.

Drizzle the remaining olive oil over the toast and place the bean filling on top.

Sprinkle cheese and parsley on top.

English sandwich

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Ingredients

1 chicken breast fillet

1 tomato

2 large slices of bread

100 g thinly sliced bacon

2-3 gherkins

a few lettuce leaves

2-3 sprigs of thyme

1 clove of garlic

1 tbsp. a spoonful of olive oil

2-3 teaspoons of natural yogurt

1 teaspoon mustard

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

Cooking method

Place the chicken meat between two layers of cling film and beat off.

Peel the garlic, crush with the flat side of a knife and chop finely.

Season the fillet with salt and pepper, sprinkle with thyme leaves, drizzle with olive oil and top with garlic.

Fold the fillet in half and let it marinate.

Heat a grill pan or any heavy skillet and fry the bacon on both sides until golden brown, then transfer to a paper towel to remove excess fat.

Put the chicken fillet in the pan where the bacon was fried and fry for 4-5 minutes on each side.

Cut the tomato into 0.5 cm thick circles.

Prepare the dressing: combine yogurt and mustard, salt, pepper and stir.

Cut the chicken into long strips.

Fry the bread in a toaster.

Grease the toasts with a part of the dressing, put the lettuce, tomato circles, chicken strips, pour over the remaining dressing. Put bacon on top.

Cut the gherkins lengthwise and place on top of the sandwich.

Sandwich with an oriental accent

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Ingredients

1 boiled chicken breast

1 small white loaf

1 onion

100-150 g of apricots in their own juice (no sugar!)

1-2 sprigs of tarragon

2 tbsp. spoons of natural yogurt

1 tbsp. a spoonful of olive oil

1 tbsp. a spoonful of tomato paste

1/2 teaspoon curry paste

Cooking method

Peel the onion and chop finely.

Heat olive oil in a frying pan and fry the onion over low heat until transparent.

Finely chop the chicken.

Send chicken to onion, add curry paste, tomato paste, stir and continue cooking over low heat.

Beat the apricots in a blender in mashed potatoes, then add the yogurt.

Put the chicken and onions in the puree, mix everything.

Cut the loaf in half lengthwise, put the chicken filling in one half, sprinkle with tarragon leaves and cover with the other half of the bread.

Toast with bacon, tomato, zucchini and cheese

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Ingredients

2 small tomatoes

1/2 young zucchini

100 g thinly sliced bacon

2 slices of bread

50 g cheddar

50 g mozzarella

a small bunch of parsley

1 tbsp. a spoonful of olive oil

1 tbsp. a spoonful of homemade mayonnaise

a pinch of sea salt

Cooking method

Grease toasted bread with cheese filling.

Heat the olive oil in a skillet and fry the bacon until golden brown.

Put the bread to the bacon and fry it on both sides.

Cut the tomatoes into 5 mm thick slices.

Put the tomatoes in a colander, salt and place in a sink or on a plate to drain off excess juice.

Zucchini, without peeling, cut into thin long strips (you can use a vegetable peeler).

Finely chop the parsley.

Finely chop the fried bacon.

Grate the cheddar and mozzarella on a coarse grater.

Add mayonnaise to the grated cheese and mix everything.

Grease the toasted bread with cheese filling, put 2-3 strips of zucchini, then tomatoes and bacon, sprinkle with parsley on top.

Turkey Bacon Sandwich

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Ingredients

1 turkey fillet

2 eggs

2 large slices of bread

50 g thinly sliced bacon

2-3 iceberg lettuce leaves

1 tbsp. a spoonful of olive oil

1/2 teaspoon mustard

1/4 teaspoon freshly ground black pepper

1/4 teaspoon sea salt

Cooking method

Preheat the oven to 160 ° C.

In a pan that can be put into the oven, heat the olive oil, put the turkey, season with salt, pepper and fry on both sides until golden brown. Send the pan to the preheated oven and bake the turkey for 5-7 minutes until tender.

Fry the bacon in another skillet, then put it on a paper towel. Drain the fat from the pan, but do not wash it.

Beat eggs lightly with a whisk.

Pour the beaten eggs into the pan where the bacon was prepared, add salt, pepper and fry the omelet until tender (it should turn out thin), and then remove it from the pan.

Turn off the heat under the pan, put the bread on it and let it warm up on both sides.

Cut the finished turkey into small strips.

Grease both pieces of bread with mustard, put lettuce, scrambled eggs, bacon, turkey on one of them and cover with the second piece.

Bruschetta with mozzarella, tomatoes and basil

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Ingredients

1 baguette

1 tomato

1 large mozzarella (150 g)

a handful of pitted olives

2 sprigs of green basil

2 - 3 tbsp. tablespoons of olive oil

1 tbsp. a spoonful of softened butter

1 teaspoon tomato paste

1 teaspoon pesto sauce

Cooking method

Preheat the oven to 200 ° C.

Cut the baguette into slices obliquely, put on a baking sheet, sprinkle with olive oil and send to the preheated oven for 5-7 minutes.

Stir the butter with the pesto sauce.

Cut the tomato into cubes.

Finely chop the olives.

Combine tomatoes, olives and tomato paste, stir.

Cut the mozzarella into slices.

Grease the toasted bread with pesto and butter, top with 1 teaspoon of tomatoes and olives, then a slice of mozzarella and send the baking sheet back under the grill for 2-3 minutes.

Tear the basil leaves with your hands and decorate with bruschetta.

Lettuce, tomato and brisket sandwich

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Ingredients

1 large tomato

100 g thinly sliced smoked brisket

a bunch of lettuce leaves

1 tbsp. a spoonful of olive oil

a pinch of freshly ground black pepper

a pinch of sea salt

For the sauce:

1 avocado

1/2 lemon

1 clove of garlic

1 tbsp. a spoonful of olive oil

a pinch of freshly ground black pepper

a pinch of sea salt

Cooking method

Fry the brisket until golden brown, then place on a paper towel.

Heat 1 tbsp in a frying pan. spoon of olive oil and fry the brisket until golden brown, then put it on a paper towel.

Cut the tomato into thick circles.

Peel the avocado and, after removing the pit, cut into small pieces.

Peel the garlic, crush with the flat side of a knife and remove the bitter core.

Squeeze 1 tbsp from half a lemon. a spoonful of juice.

Prepare the sauce: combine avocado, garlic, lemon juice, 1 tbsp. a spoonful of olive oil, salt, pepper and beat everything into a homogeneous mass.

Place half of the lettuce leaves on a dish, put a little avocado sauce on top, spread the tomato circles and fried brisket. Brush everything with the remaining sauce, cover with lettuce leaves, salt and pepper.

Mini sandwiches with ham, sun-dried tomatoes and cheese

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Ingredients

1 small loaf of white bread

150 g Greek cheese

4 slices of cooked ham

8-10 sun-dried tomatoes in oil

20 g butter

2 tbsp. tablespoons of olive oil

1 teaspoon Dijon mustard

Cooking method

Cut the crusts from the loaf so that you get an even rectangle; cut it lengthwise into 2 layers.

Grease the bottom layer with mustard, spread the ham and sun-dried tomatoes on top.

Cut the cheese into slices, put on the tomatoes.

Cover with a second layer of bread and cut into small sandwiches.

Heat the butter and olive oil in a skillet and fry the sandwiches on both sides until golden brown.

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