Breakfast Around the World – 4 Delicious Sandwich Ideas

The so-called one-piece sandwich originated in the Middle Ages, when bread was used instead of a plate. Today, the rise of these types of sandwiches is growing not only because of their delicious taste, but also because of their photogenic appearance.

“Individual sandwiches have always been popular in Lithuania, I remember how we ‘went crazy’ when we were kids for those baked sandwiches. This habit has become a standard today, which is now helped by global sandwich trends. and interest in cuisines from different countries: Spanish tapas, Scandinavian open sandwiches, the popular avocado toast: the choice is really wide. 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 being afraid to apply and sprinkle many layers, I can eat such a sandwich comfortably with tools ”, says J. Steponavičiūtė.

In fact, if you are going to eat a sandwich not with your hands but with a knife and fork, bakers recommend this combination of rye bread in this combination.

“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 spiced with seeds and sunflowers to new flavors with nuts ”, says Tadas Aleknavičius , Head of Bakery Product Development at 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 the improvisations of the taste of bread from the author of the culinary book “Jorė” by Julija Steponavičiūtė, using breakfast ideas from different countries.

1. 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, the egg and the rye bread, only they are given a more interesting flavor thanks to the spicy garlic, the chili, the fresh yogurt and the herbal oil or creamy butter, “he says. J. Steponavičiūtė.

Ingredients and process:

• Toast a slice of black bread with sunflower seeds.
• 2 vs mix the thick yogurt with the minced garlic cloves, 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.

2. Moroccan sandwich with spicy hummus and vegetables

The Mediterranean region is dominated by spicy dishes with an abundance of vegetables, which is unimaginable without an essential sauce: chickpea hummus.

“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. Add in those toast with olives, sprinkle with zatar spices, feta and veil – flavor receptors found somewhere on the coast of Morocco, not in Lithuania, ”says the blogger.

Ingredients and process:

• 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.

3. American Sandwich with Bacon and Nut Butter

Did you know that the famous king of rock, Elvis Preslis, loved sandwiches, so a recipe was even named in his honor? With bananas, peanut butter, and bacon, it’s a real energy boost.
“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 here, which has a rich texture and is perfectly complemented by peanut butter. Don’t forget the bacon: it will surprise you with crunchy and salty inserts in every bite, ”says J. Steponavičiūtė.

Ingredients and process:

• 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.

4. 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 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 process:

• Toast a slice of bread with sunflower seeds. Chop half the small onion.
• Cut 4 tomatoes in half, mix with onion, mix 2 tbsp. s. vinegar, a pinch of dried herbs and 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.