Tag: sandwiches

Butter Sandwiches – 's Butter Sandwiches recipe – Italian Cuisine

Prepare the dough: dissolve the yeast and sugar in the warm water.
Separately, add flour and salt and mix, then add the water and start to mix, finally also the cold butter cut into chunks and work for at least 10 minutes, so that it is incorporated well.

Let it rise in a sheltered place for at least 2 hours or until doubled.

Start assembling the sandwiches: divide the dough into 16 equal cakes: shape half (8) of these into balls and roll out the other half with a rolling pin to create thin sheets.

Take 1 sheet at a time, create 4 cuts, as if to divide the circle into 4 equal segments, but leaving the center together.
Place 1 ball in the center, then place the wedges on the ball, one at a time: it will be a sort of rosebud.
Proceed like this to create the other 7 sandwiches.

As they are ready, arrange the sandwiches on the baking sheet lined with parchment paper, brush them with melted butter, then bake for about 25 minutes at 180 ° C, in a pre-heated ventilated oven and, once cooked, brush them again with butter.

The butter sandwiches are ready, let them at least cool before serving.

Christmas house of sandwiches – Italian Cuisine

First of all overlap 4 slices of bread and cut out a small rectangle in the center, as you can see in the photo: it will be the entrance to your cottage (keep the cut piece aside).

Spread the first slice with mayonnaise, stuff with salami, add a second slice of bread, season with mayonnaise and ham and repeat with the other 2 slices.
Take a fifth slice of bread, cut 1 cm to the right and 1 cm to the left (keep these two strips as well) and overlap it, in the center of the last cut slice, in order to start building the attic.

Also add here (on the cut slice) a layer of mayonnaise and salami.
Take a sixth slice and cut it in half, then overlap the previous one, stuffed with mayonnaise and ham, add the second half, stuffed with mayonnaise and salami.
On top of everything, place the two 1 cm strips cut from the fifth slice.

Spread the edges of the roof structure with mayonnaise and place 2 slices of bread on top, one on each side, to create the sloping roof, also combining them with the mayonnaise.
Take back also the pieces of bread cut to create the entrance: with 1 piece you create the door; take the other 3 pieces, cut off a part diagonally and attach them with the mayonnaise both between them and to one of the slopes, so as to form the chimney.

The Christmas house of sandwiches is ready: decorate to taste with rocket and pink pepper and serve.

Soft milk sandwiches recipe – Italian Cuisine

Ingredients

300 g flour 0
150 g Manitoba flour
35 g sugar
30 g butter
7 g dry brewer's yeast
1 yolk
Sesame seeds
milk
oil
salt

Duration: 1 h 30 min

Level: Middle

Dose: 8 people

To prepare the soft milk rolls, mix the flours, baking powder and sugar in a bowl. Add 140 g of milk and 140 g of water, both at room temperature, and soft butter.
Begin to work the dough and, when the flour has completely incorporated into the liquids, also add 1 teaspoon of salt.
work the mixture for a long time, for at least 10 minutes: it must become very elastic and very smooth. At the end, put it in a bowl greased with a drizzle of oil, and grease the dough also on the surface. Cover and let rise for about 1 hour and 30 minutes.
resume the dough and, on a floured surface, form a sausage, then divide it into 8 portions. Tuck them together, giving each the shape of a ball, and work them by rolling them under the concave hand.
Place the balls well spaced on two plates covered with parchment paper, lightly greased with oil. Cover and let rise again for 1 hour.
Brush buns with a beaten egg yolk with 2 tablespoons of milk and sprinkle them on the surface with sesame seeds.
bake at 200 ° C for about 15 minutes. Remove from the oven and let cool.
Sub-zero stocks: you can keep the rolls in the freezer for 2 months, tightly closed in airtight bags. Thaw them just before use at room temperature.

Stuff them like this: cut 1 onion into rings, pass them in the egg white, flour them in the semolina and fry them for 2 minutes in hot peanut oil. Drain them on kitchen paper.
Bake 8 150 g hamburgers on a hot plate, with a drizzle of extra virgin olive oil, for 3-4 minutes per side. Brown 8 slices of bacon on the plate, cut in half.
Jumbled up 3 tablespoons of mayonnaise with 1 tablespoon of yogurt and a little chives in slices. Cut the sandwiches in half and stuff them with mayonnaise, a few salad leaves, the hamburger, a tomato washer, bacon and onion rings. Close them with the caps and serve.