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Sandwich Breaded anchovies with green pepper

1 / 2 loaf of bread cut in half. 6 anchovy fillet clean. 1 green pepper. Flour.
Egg. Olive oil Salt
Asa green pepper in the oven until skin is browned, peel and set aside by removi
ng the stem and seeds. In a skillet heat the olive oil and when hot, passing the
anchovies with a pinch of salt in flour and beaten egg and fry until golden res
ult. Drain on absorbent paper. Place the pepper on the bread, place the anchovie
s over batter and hot and consumed before it gets cold.
To ensure the success of the sandwich we pay particular attention to the degree
of freshness of anchovies.
Season:
Summer
Drink:
White
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Bacon sandwich with green peppers
1 / 2 stick of 100 g fresh bread cut into thin slices bacon 3 green peppers
Fry the peppers in a pan with oil over medium heat until cooked. Then peel and r
emove stem and seeds. Book. Open the bread in half and place on the same slices
of bacon fried in the pan with a drop of oil. Peppers on them. Cover and serve
This sandwich is very simple and it is important to clarify that both the pepper
s and the bacon should be very hot at the time of tasting.
Season:
All year
Drink:
Red
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Nice sandwich with mayonnaise
1 / 2 stick of fresh bread 2 tablespoons mayonnaise 1 / 2 onion, chopped 1 hot r
ed pepper into strips 150 grams of tuna in oil
First, in a bowl shred the tuna and mix with finely chopped spring onion and may
onnaise. Then, open the bread and with the help of a spoon spread the resulting
paste inside the base of the sandwich. Accompanied by a spicy red pepper flakes.
Cover with remaining bread.
It's a classic. We recommend oil drain pretty well preserved. In addition, the m
ixture should be done properly to be nice and smooth.
Season:
All year
Drink:
Red
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Calamari sandwich
1 / 2 loaf cut lengthwise. 14 rings of squid. Fried dough: 200 gr flour. A pinch
of yeast. A little sunflower oil 2 egg whites Salt Olive oil for frying
Put flour in a bowl, add one quarter of an envelope of baking soda and then thre
e tablespoons of sunflower oil, 25 cl of warm water and a pinch of salt. Mixture
preparation closely until homogeneice.Deja rest in warm place for 15 minutes. B
eat the egg whites until stiff and carefully incorporates the previous mass befo
re use. Heat oil in a skillet, passes the squid with a little salt in the dough
and immediately fry until golden result. Drain on absorbent paper. Place in a lo
af of bread and eaten hot with a little lemon juice if you prefer.
If not in season can make squid rings perfectly frozen.
Season:
All year
Drink:
Rosy
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Garlic shrimp sandwich
1 / 2 stick of fresh bread 125 grams of peeled prawns 1 clove garlic, chopped fr
esh parsley olive oil
Open the bread in half. Sauté in a pan with some oil, shrimp, garlic and parsle
y. Once done, with a slotted spoon, place on bread. Close, serve and eat immedia
tely.
The sandwich is delicious at issue provided that the prawns sauteed with garlic
at the last minute.
Season:
All year
Drink:
Red
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Ham and tomato sandwich
1 / 2 stick of fresh bread 100 grams of ham into thin slices 1 ripe tomato 1 clo
ve of garlic a splash of virgin olive oil
Peel and remove the tomato pips. Crush and mix in a bowl with the minced garlic
and drizzle of olive oil. Then on the basis of bread once opened have this mix.
Place the ham on top. Cover with remaining bread and serve.
Inspired by the classic bread an Tumac Catalan, this sandwich provides a mix of
flavors that make a perfect combination.
Season:
All year
Drink:
Red
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Ham sandwich, peppers and anchovies
1 / 2 loaf of bread. 2 slices of ham. 6 salted anchovies. 1 green pepper. Olive
oil. Salt
Clean the peppers with a damp cloth, spread with olive oil and roast in a hot ov
en until golden brown turning it over. Remove stem, seeds and skin. Cut the bagu
ette lengthwise and place the slices of ham,€over roasted green pepper with a p
inch of salt if necessary and finally salted anchovies, sprinkled with a drop of
olive oil and consume.
If you like us salted anchovies you can replace them with a little blue cheese.
Season:
All year
Drink:
Red
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Loin sandwich, cheese and peppers
Media tender loaf. 4 thin slices of marinated tenderloin. 2 red peppers cut into
strips. Olive oil
Open the bread in half lengthwise and inside the loin marinated having previousl
y spent a moment in the pan with a little oil. On this arrange slices of cheese
and strips of piquillo peppers. Place the remaining bread lid and consume immedi
ately.
It is important to arrange the cheese slices on the hot back for adjustments. Ea
t hot, at the time.
Season:
All year
Drink:
Red
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Fried cod sandwich
1 / 2 loaf of bread tender. 1 hake loin fresh, clean skin and bones. Fine salt.
Flour. 1 beaten egg. Olive oil. Mayonnaise
Pre-seasoned fried hake, and pass it in flour and egg in a pan with hot oil. Ope
n the bread in half and insert the newly fried hake. Giving a final touch with a
dollop of mayonnaise, cover with remaining bread and serve.
The operation of the coating of hake to be done carefully. Thus, the order shall
, salt, flour (low) and egg. Fry over high heat. It should be juicy.
Season:
All year
Drink:
Red
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Chicken sandwich with tomato pepper
Media tender loaf. 1 cooked chicken breast. Crushed tomato. Freshly ground white
pepper. Fine salt
Once you open the pan by half, place on bottom of cooked chicken cut into slices
. On this, a few tablespoons of tomato seasoned with salt and crushed hot. Final
ly sprinkle with freshly ground white pepper. Cover with remaining bread and ser
ve.
The chicken breast must be freshly cooked and hot cut to prevent drying. The pep
per grind is recommended that at the last minute.
Season:
All year
Drink:
Red
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Sautéed mushrooms sandwich
1 / 2 loaf of bread tender. 75 grams of mushrooms. Fine salt. Chopped fresh pars
ley. 2 eggs. Olive oil
Open the bread in half lengthwise. Based on the scrambled eggs with mushrooms av
ailable we will have done the following way: "In a skillet, with a little olive
oil, saute the garlic with the mushrooms thinly sliced. Add the chopped parsley,
beaten eggs and salt. Stir and let fruit set over low heat. Finally, and as on
bread, cover and serve hot.
Tip: When fry the garlic and add the mushrooms and leave over low heat to gradua
lly loose their water and it evaporates. Only then will be time to lay the eggs
and make the mess.
Season:
All year
Drink:
Red
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Sandwich Joint
1 / 2 stick of fresh bread 75 g of fine ham 75 g of fine cheese to melt butter
Open the bread in half and spread on both insides butter. At the base of the ham
sandwich place the other half and top with cheese. Enter a hot oven for 3-4 min
utes. Join the parts and present as sandwich. Best served immediately.
Affordable in price, also ensures a perfect combination of flavors, as the ham a
nd cheese fit well.
Season:
All year
Drink:
Red
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Vegetable Sandwich
Media tender loaf. 2 leaves of lettuce. 1 / 2 ripe tomato. A boiled egg. 1 table
spoon mayonnaise. Asparagus tips
First thing we do is open the bread in half. Inside, on the bottom place the let
tuce leaves clean. On the lettuce, tomato into thin slices. After the boiled egg
, peeled and sliced. Over all, the mayonnaise and asparagus tips. Cover with rem
aining bread. Serve.
The egg has to cook in boiling water with salt and a splash of vinegar, for abou
t twelve minutes.
Season:
All year
Drink:
Red