Today we offer to replenish the “recipe” luggage with delicious ideas on a sandwich theme and experiment for fun.

There is a real sandwich mania in the world. Americans insist on sandwiches and burgers, Mexicans – on quesadillas, and the French can not imagine their breakfast without step-madam and step-monsieur. The Italians have their own theme – hot paninis and bruschettas. The Germans went even further with their matter Chen of raw minced pork with onions and spices.

We will not be so categorical and offer you interesting combinations that do not shock but only whet the appetite. So, this September, which requires perfect sandwiches, two options for bruschetta, and a dessert banana sandwich.

A sandwich is a universal snack that combines a broad base and a filling. There are options for every taste and budget

Bruschetta with pesto and beef

Another suitable option for lunch box, so as not to starve at school or at work.
It is better to make pesto yourself. There is nothing complicated. The main thing – quality ingredients: fresh herbs, olive oil without additives, freshly squeezed lemon juice. The blender will do everything in minutes – and now you are enjoying a sauce with an extremely bright taste that will encourage even a fresh dish. It will remain both to salad, and to pasta.

Ingredients:

a mix of greens (basil, cilantro, parsley, you can do one thing)
a handful of roasted cashew nuts
1-2 cloves of garlic
3 st. l. grated parmesan
juice of half a lemon
5 st. l. olive oil (extra virgin)
Himalayan salt
ground black pepper
Preparation:

Put clean and dry herbs in a blender bowl together with lemon juice, garlic clove, spices, and cashews. If there are other nuts, you can have them, just roasted. Finely chop everything.
Do not remove the blender and pour a thin stream of olive oil. Mix thoroughly, season with Parmesan cheese, and try. Store the sauce in the refrigerator.

For the bruschetta, we suggest taking rye bread and combining sun-dried tomatoes and beef steak with it.

Ingredients:

2 pieces of rye bread
3 pcs. sun-dried tomatoes
a few leaves of arugula
1-2 st. l. pesto
150 g of beef tenderloin
35 ml of olive oil
pinch of salt
Preparation:

Fry the meat on a well-heated grill pan until desired. Let the steak rest for ten minutes. Meanwhile, chop the sun-dried tomatoes and wash the arugula to dry. After a while, you can cut beef steak – slices a few millimeters thick.
Sprinkle the bread with olive oil. It is also grilled in a frying pan until crispy.
It remains to collect bruschetta. Spread pesto sauce on toasted bread, then add chopped sun-dried tomatoes, meat, and arugula. If necessary, add salt. Everything: you have a recipe for full happiness.

Banana sandwich with peanut paste and berry jam.

A sandwich is a closed sandwich with a filling sandwiched between two slices of bread. Today the menu is a dessert option

For sweet tooth. So sweet that it can stick together. J Still, because here and bananas, and peanut paste (we have homemade), and jam, even dessert bread, although you can have any. Great for a morning cup of coffee or tea.

Ingredients:

2 slices of toasted bread

1 banana
peanut paste
any berry jam
Preparation:

Banana cut into slices.
Assemble the sandwich. Spread one toast with peanut paste, on top – banana slices. Enrich the second toast with jam. And combine the two into a sandwich.
An important point. Follow the balance of bread and toppings. Bought sandwiches often sin minimalist fillings. 80% of them are bread. Such sandwiches have no taste or soul. The right option – thin slices of bread (up to 0.5 cm) and lots of juicy fillings.

Instead of a banana, you can use banana chips, which are so fond of a plate of oatmeal. We often crunch them under the film. This is definitely more useful than popcorn. As with sun-dried tomatoes, a regular oven will help, but it’s easier in the fruit and vegetable dryer.

Take unripe fruits, peel them, cut them into slices of 2-3 mm, sprinkle with lemon juice so that they do not darken, and season with your favorite spices. We like the combo of ground cinnamon and ginger. Transfer the piece to a baking sheet with parchment paper and place it in a preheated oven at 180 degrees for 10-15 minutes. The chips will start to crunch when they cool.