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“Individual sandwiches have always been popular in Lithuania, I remember how we ‘went crazy’ when we were kids for those baked sandwiches. For me, the main advantages of a unique sandwich are its attractive appearance and the possibility of ordering the ingredients in a messy way. , not be afraid to apply and sprinkle many layers, I can eat such a sandwich comfortably with tools ”, says J Steponavičiūtė.
Photo from personal album Julija Steponavičiūtė
In fact, if you are not going to eat a sandwich with your hands, but with a knife and fork, bakers recommend trying rye bread. “Scandinavians have taught us that a sandwich is the most authentic restaurant dish. Rich, moist rye bread, which goes well in these single-layer sandwiches, is perfect here. Unlike wheat bread alternatives, rye bread does not absorb the liquid from the sandwich ingredients as quickly, it is firmer and richer. In addition, in Lithuania we can choose between several versions: from those seasoned with seeds and sunflowers to new flavors with nuts “, it is quoted in the press release Tadas Aleknavičius, Head of Product Development at Bread de Gardės.
Today, for many, rye bread is associated with ingredients such as cheese or smoked meat, but if you try to experiment, you will be surprised. So try culinary book author Julija Steponavičiūtė’s improvisations with rye bread, using breakfast ideas from different countries.
Turkish sandwich with boiled egg top and yogurt
Turkey eggs It’s crazy boiled without the shell and served over thick yogurt and topped with a spicy sauce. Try moving this plate over a slice of rye bread and you will be amazed.
“Remember how perfect a soft-boiled egg goes with a slice of rye bread and mayonnaise. Imagine giving the same egg an added charm by boiling it without the shell and replacing the creaminess of the mayo with fluffy yogurt flavored with garlic and chili butter. In this case, the two main ingredients remain, egg and rye bread, only they are given a more interesting flavor thanks to the spicy garlic, chili, fresh yogurt and herbal oil or creamy butter, “says J. Steponavičiūtė.
Ingredients and preparation:
- Toast a slice of black bread with sunflower seeds.
- Mix 2 tablespoons of thick yogurt with a slice of minced garlic, add a pinch of salt.
- Heat a teaspoon of butter in a skillet until lightly browned, add a pinch of paprika and cayenne pepper powder, remove from heat.
- Bring the water to a boil in a small saucepan, reduce the heat and stir in half. s. act.
- Push the egg into a small bowl, pour the egg into the bowl water with a gentle but sudden movement. Leave in the water for a few minutes until the protein solidifies but the yolk remains liquid.
- Spread the yogurt on a slice of bread, place the egg on top. Drain the butter and sprinkle over the sandwich. Sprinkle with sea salt and chopped dried chili flakes.
Photo from Blogger Turkish sandwich with a hard boiled egg on a T-shirt
Moroccan sandwich with spicy hummus and vegetables
“Hummus is one of the most interesting first ingredients that I started combining rye bread with. For me, this union has become evident over time: the rich flavor of rye bread complements the creaminess of the refreshing hummus, while the fried vegetables add complexity. Fill this toast with olives, sprinkle with zatar spices, feta cheese and vualia “Taste receptors are found somewhere on the coast of Morocco, not in Lithuania,” says the blogger.
Ingredients and preparation:
- 1 small carrot cut with a straw. Mix with a slice of oil, maple syrup and balsamic vinegar. Place on a prepared baking sheet and place in the oven for 20 minutes.
- Prepare the sauce: Crush half a clove of garlic and mix with ½ tablespoon of tahini sesame paste, a slice of water and lemon juice and a pinch of sea salt.
- In a dry skillet, sauté a handful of cedar pine over low heat, stirring constantly.
- Spread a tablespoon of your favorite hummus on a slice of black bread, top with fried carrots, sprinkle with cedar pine, sprinkle with tahini sauce.
Photo of Blogger Moroccan sandwich with hummus
American Bacon Nut Butter Sandwich
“This sandwich and its endless variations are on the menus of many restaurants around the world. Although it is usually made with Italian wheat bread, I was amazed at how our Lithuanian rye bread fits in here. It has a rich texture, perfectly complemented by peanut butter. Don’t forget the bacon: it will surprise you with its crunchy taste and salt in every bite, ”says J. Steponavičiūtė.
Ingredients and preparation:
- Toast a slice of bread with sunflower, while frying very thin strips of bacon in a frying pan. Drain off excess fat.
- Spread a tablespoon of peanut butter, a tablespoon of jelly on top, put the sliced banana on top, and the crispy bacon on top.
Photo from Blogger’s American Bacon Nut Butter Sandwich
Portuguese toast with canned fish
Broa de Avintes is one of the most famous types of bread in Porto, with its richness and most reminiscent of Lithuanian rye bread. The Portuguese combine it with canned fish, proving that it is a great and highly nutritious ingredient that will perfectly complement any breakfast or lunch table.
“After all, black bread and sprats are a Lithuanian classic. You probably don’t even have to say how delicious when these two ingredients are in a combination. They were discovered not only by Lithuanians, but also by Scandinavians and even by the Portuguese, ”says the food blogger.
Ingredients and preparation:
- Toast a slice of bread with sunflower seeds. Chop half the small onion.
- Cut 4 tomatoes in half, mix with onion, add 2 teaspoons of vinegar, a pinch of dried herbs and half a tablespoon of olive oil, salt gently.
- Spread the tomato mixture on the bread, sprinkle with chopped olives, place 2-3 sprats on top. Sprinkle with the remaining liquid from the tomatoes.
Photo from Blogger Portuguese Toast with Canned Fish
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