Recipes: Delicious sandwiches at home and on the go

French toast “à la Pietsch”

  • 4 sandwich slices of toast
  • 125 g of deep-frozen shrimp
  • 2 tablespoons of butter
  • 1 clove of garlic
  • 2 slices of melted cheese
  • rosemary, thyme
  • 2 eggs
  • 3 tablespoons of milk
  • 4 small tomatoes
  • 1 small head radicchio
  • panko flour
  • salt, fresh ground pepper
  • 150 grams of mayonnaise
  • Truffle oil or truffles in a jar
  • a few freshly chopped onions

Heat the butter in a pan and fry the prawns with the rosemary, garlic and thyme for about 2 minutes on each side. Delete Beat eggs and milk. Place the slices of toast on a board, cut off the crust and roll with a stick, applying light pressure.

Wash the tomatoes and cut them in half. Remove the outer leaves of the radicchio and cut into thin strips. Place a slice of cheese on each slice of toast, add the shrimp, two tomato halves and some radicchio, season with salt and pepper and roll up the slices of toast.

Heat the oil in a saucepan to about 170°C. Dip the toast rolls in egg milk, coat with panko and fry in frying oil until golden.

For the dip, mash the truffle with a fork, mix the mayonnaise and onion, season with salt and pepper.

French toast with asparagus

  • 4 sandwich slices of toast
  • 2 green asparagus spears
  • 2 white asparagus spears
  • 100 g Parmesan
  • 2 eggs
  • 3 tablespoons of milk
  • panko flour
  • fresh wood
  • 150 grams of mayonnaise
  • 1 tablespoon of cream cheese
  • 1 tablespoon of white wine vinegar
  • 1 glass of white wine
  • Juice of 1 lemon and a little lemon peel
  • 100 g Serrano ham

Wash the white asparagus, peel, cut the ends generously and quarter crosswise. Wash the asparagus greens, generously trim the ends and quarter them crosswise. Arrange the slices of toast on a board, cut off the crust and roll lightly with a fork.

Place two green and two white asparagus spears on each slice of toast. Coarsely chop the odunrufu and place on top of the asparagus. Grate Parmesan over it and add salt and pepper. Roll the toast.

Heat the oil in a saucepan to about 170°C. Dip the toast rolls in egg milk, coat with panko and fry in frying oil until golden.

For the dip, mix mayonnaise with cream cheese, vinegar, lemon juice and wine with zest, add salt and pepper.

Serve sandwich rolls with dip and fresh Serrano ham.

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