Tag: sandwiches

ideas for making sandwiches – Italian Cuisine

To meat, vegetables, but also to fish: sandwiches for all tastes, for a delicious snack between a bath and another

If you are lucky enough to go on vacation to the sea in an almost deserted place, those where there is not, say, a beach bar where you can stop for a salad or a sandwich between a bath and a moment of relaxation, then you will have to organize yourself by bringing from home something tasty to taste on the sand. And what's better than sandwiches stuffed with tasty and delicious ingredients? Quick to prepare, they satisfy everyone's taste because they can be stuffed with only meat, fish or vegetables, for those with vegan tastes. Only condition that they are delicious, to make the lunch break under the umbrella a gourmet moment.

Salt in the sandwich? Better a little

Stopping on the beach and having lunch with the sun at its peak involves a choice of fresh and almost no salt ingredients, to avoid dying of scorching heat. Green light then for salads, tomatoes, cucumbers and peppers. To avoid cold cuts with strong or spicy flavors, such as Calabrian salami, cured ham or speck.

The choice of bread

In this case the taste is really subjective. If you like more sandwiches with oil and various seasonings better opt for a soft type like the Arabic bread or slippers. If you prefer a crunchy taste, choose the francesini, but if you want both the softness and the crunchiness, the ideal bread is the one Sicilian, with so much crumb but with crumbly crust. Now all you have to do is choose the filling.

Sandwich with roast turkey

Slice some Apulian type bread, fill it with lettuce leaves, grilled aubergines and slices of roasted turkey. Repeat the sequence of the ingredients and close with the bread crust. The turkey, among the salamis is undoubtedly the most delicate as a flavor and therefore also suitable for a sandwich under the hot sun.

Sandwich at the beach

Sandwich with marinated anchovies

For this sandwich you can use Sicilian bread. Take lettuce leaves, put them in a bowl and season with oil, salt and pepper. Slice a beef heart tomato, add it to the lettuce and then stuff the sandwich. Add some anchovies marinated in oil and lemon and a few leaves of basil before closing.

Sandwich with carrots and chicken

A balanced combination that will appeal to children too. First grilling a chicken slice and seasoning with oil, salt and oregano. Spread on a slice of soft bourguignon sauce, add the lettuce, the chicken slice, the julienne carrot, salt and pepper and close.

Sandwich with omelette

Prepare an omelette with an egg, some grated Parmesan, chopped basil and a pinch of salt. Meanwhile melt two slices of smoked scamorza cheese. Cut the courgettes into julienne strips and season with oil, pepper and a dash of lemon juice. Make the sandwich with the omelette, the seasoned courgettes and lastly the melted scamorza slices.

Shrimp and carrot sandwich

Choose soft bread for this proposal and toast it. Brown the prawn tails in a little oil for five minutes. Cut the carrots into julienne strips and season with oil, salt and pepper and stuff the sandwich with the prawn tails, a thinly cut fennel, carrots and a tablespoon of curry sauce.

Panino con smoked sword

Take a yellow pepper, close it in a paper bag and place it in the oven at 150 ° for about twenty minutes. Then peel it and cut it into strips. Season the pepper with oil and a clove of garlic and leave to macerate for half an hour. In the meantime prepare the sandwich: put the slices of smoked sword, a few rocket leaves, the pepper flaps and close with more rocket.

With ricotta and tomatoes

Mix the ricotta cheese with chopped basil leaves and a drizzle of oil. Meanwhile, drain the slices of sun-dried tomatoes in oil; spread the ricotta with basil on the bread, add the dried tomatoes, the pitted Taggiasca olives and close.

Sandwich with zucchini and provolone cheese

Cut the courgettes lengthwise, grill them and then season them with salt, oil and a clove of garlic. Leave them to soak for 30 minutes and in the meantime slice the provolone. Take a mixed cereal sandwich and fill it with the courgettes, slices of provolone and fresh mint leaves.

" For sandwiches Flakes Milk – Italian Cuisine

First put the milk flakes in a bowl with the egg and stir, then add the yeast dissolved in the lukewarm water.
Add the flour and mix together, then add salt, baking soda and the remaining flour.
If the dough is really soft, add 1 or 2 tablespoons of 00 flour, but keep in mind that it must remain very soft, although workable.

Put the dough in a lightly greased bowl, cover with a non-contact film and let rise for at least 2 hours or until it has tripled in volume.

Take the dough again, deflate it with floured hands and cut 12 small loaves, place them on the baking sheet covered with parchment paper and let them rise for another hour.
Finally brush them with a little milk and cook for 18-20 minutes at 180 ° C in a pre-heated static oven.

Allow your cottage cheese to cool completely before serving.

Organic and gluten-free, even intolerant sandwiches are good – Italian Cuisine

They are a must for picnics and the most comfortable solution for taking lunch to the office. But often they are inaccessible to those who must follow a gluten-free or lactose-free diet or to those who follow a healthy and controlled diet. But the healthy and tasty sandwich is not an impossible mission!

Whether it's for a trip outside the city or for a lunch to take to the office, nothing is more comfortable than a sandwich. Very easy to prepare, allergy-proof to the kitchen, it lends itself to many variations. From the most classic with cold cuts and cheeses, to those for vegetarians and vegans. It fits easily in the school folder, in the office bag and in the backpack for trips. The filling combinations are almost endless and the only limit is the imagination! Just open the refrigerator to discover that even among the advanced dishes there is something that can be perfect between two slices of bread.

Nothing seems easier than a sandwich, except that for some it is a real taboo. First of all celiacs, often forced to choose tasty alternatives. But this is not always the case. On the market there are gluten-free products with interesting nutritional values, suitable not only for intolerant people but also for those looking for products based on alternative flours to vary their diet. The Burger Probios sandwich, for example, is organic and gluten-free, based on rice flour and seed oil, without traces of lactose. Fragrant outside and soft inside, it is an excellent base for tasty burger recipes in all seasons, both hot and cold.

In the same Probios line there are also piadine in many variations, starting from the gluten-free one based on rice flour or buckwheat flour. Not only a solution for coeliacs and vegans, but also a proposal for those who want to test new types of flour. Wholemeal flour, wholemeal spelled flour, kamut flour and legume mix are all flours suitable for yeast intolerant and vegans, who can choose to vary their lunch with always different tortillas.

A choice of health, even before a response to intolerances, because the ingredients of Probios products come from organic cultivations, and when possible at zero km or of national origin if not regional. Along with bakery products, Probios' Il Nutrimento line offers sauces, pests and condiments to make delicious sandwiches and piadinas, many of which are gluten-free and certified by the Italian Vegetarian Association.

How to prepare a sandwich with spring colors: organic, gluten-free and vegetarian

Ingredients

200g of chickpeas already cooked "Il Nutrimento"

Clear Tahin sauce Probios

A piece of garlic

Whole sea salt

Juice from half a lemon

1 cooked beetroot

Aubergine

Rocket salad

Asparagus

Probios gluten-free Burger sandwich

"Red" pesto of dried tomatoes "Il Nutrimento"

Method

Prepare the hummus, blending all the ingredients very well, adding a little water to make the sauce more homogeneous, the consistency must be firm and not liquid.

Cut the aubergine into 4 mm thick slices and pass them on the grill for about 4 minutes per side, or in a non-stick pan without oil and boil 3 asparagus (per sandwich) in salted water, once cooked cut them in half lengthwise.

Stuff the previously heated burger bun with eggplant, hummus, asparagus, rocket and a teaspoon of dried tomato pesto.