More Sandwich Recipes tastiest recipes

More sandwich recipes tastiest recipes


Preparation time: 35 minutes


1/8 liter of milk
1 teaspoon cornstarch
1 point spreadable cheese about 65 grams
1 shot glass of cognac
8 half pear canned
8 slices white bread
100 grams parmesan cheese
100 grams grated Emmental
4 egg yolks
1 teaspoon sharp paprika

For the cheese sauce to the milk with the cornstarch in a saucepan and goings bind.
The cheese into pieces and stirring well to dissolve in the hot sauce.
Of fire cognac there Stir and allow to cool.
Pears drain and pat dry with kitchen paper.
Toasting bread.
Half of the Parmesan cheese plus Emmenthal with the egg yolks in a bowl and stir until frothy.
Season with the paprika.
The toast liberally spread with cream cheese.
Garnish with half a pear with the convex side up.
The toast on a baking pan or on the grill rack.
Pouring the cheese sauce.
Finally, sprinkle with the Parmesan cheese.
Under the preheated grill 5 minutes gratin.
Serve on warmed plates.

More sandwich recipes tastiest recipes


Preparation time: 25 minutes


4 slices of white bread
1 tablespoon mayonnaise
1 can tuna in oil
2 hard boiled eggs
1 pickle
2 tomatoes
4 slices of Emmental cheese

Bread and roasting on one side with mayonnaise spread.
Drain tuna, with two forks apart picking and divide the toast.
Eggs into slices and divide this wreath shaped over the tuna.
Gherkin cut into cubes and sprinkle.
Wash tomatoes and cut into slices.
Remove the hard core.
Place tomato slices on the egg slices.
Cover with slices of cheese.
Under the preheated grill 6 minutes gratin until the cheese melts.
Cooking time about 10 minutes at 220C.
Toast straight from the oven on preheated plates serving.

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Preparation time: 15 minutes


8 slices of brown or white bread
a little butter
2 cloves of garlic
1 ball of mozzarella
4 tomatoes
1 spring onion
a little salt
a little freshly ground black pepper
4 tablespoons freshly grated parmesan cheese
4 sprigs of basil

Cut the mozzarella into small cubes and leave to drain in a sieve.
Wash the tomatoes, remove the seeds and cut the tomatoes into cubes.
Cut the spring onions into thin rings.
Scoop into a bowl mozzarella with tomato and spring onion together.
Season to taste with salt and pepper.
Cut the basil into large strips.
Preheat the griddle or grill pan.
Brush the bread slices on both sides with butter.
Grate the bread slices on the griddle in about 4 minutes until crisp and brown.
Turn the slices of bread half way once more.
Halve the garlic cloves and rub with the cut surface of the garlic each toasted slice of bread.
Put the bruschetta on four plates and spoon the tomato mixture on top.
Sprinkle with Parmesan cheese and basil on top.

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25 grams of lettuce
4 slices of white bread
50 ounces cream cheese with horseradish
½ mango
1 tablespoon chopped basil

Spread the bread with cream cheese and cut the mango in scenic drives.
Garnish with lettuce and two slices of mango.
Garnish with basil.
Place the other slices on the bread and cut diagonally.
Enjoy your meal.

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