Homemade club sandwich
Ingredients
Whole grain sandwich bread
Curd cheese (with herbs or mushrooms)
Tomato
Cucumber
Lettuce leaves
50 g chicken fillet
50 g bacon
Garlic
wedge Skewers
Preparation
Sear the chicken breast until golden brown and brown the bacon (separately). Rinse and dry the lettuce leaves. Cut the tomato and cucumber into thin slices. Dry the sandwich bread in a toaster or skillet, rub lightly with garlic and brush with curd cheese.
Assemble the sandwich: place lettuce, chicken breast, tomato, fresh cucumber and bacon on a slice of toast ─ cover with a second slice of bread. Make the "second floor" by analogy with the first. Pierce the sandwich with two skewers and cut diagonally with a sharp knife.
Mediterranean salad with cheese croutons
Ingredients
For salad: arugula (or any salad mixture)
100 g cream cheese
Cherry tomatoes
For dressing: olive oil, Vinegar
Breadcrumbs
Thyme
Half a wedge of garlic
Salt, pepper
Preparation
Whisk the olive oil, vinegar, salt and pepper. Cut the tomatoes into halves or quarters (optional). Add the tomatoes to the salad mixture, cover with the dressing and stir.
Cool the cream cheese (it should thicken well), use a spoon to form balls and roll in the bread mixture (crackers, thyme, chopped garlic). In a well-heated skillet, lightly oiled, fry the cheese croutons until golden brown. Place on top of the salad and serve.
Toast with egg and brussels sprouts
Ingredients
Toast bread (optional whole grain bread)
Cream cheese
Brussels sprouts (fresh or frozen)
2 eggs
Salt
Preparation
If you are using bread, pre-dry it in a toaster or skillet (no oil). Cook the eggs almost hard-boiled (7-8 minutes), cool, peel and cut into halves. Boil Brussels sprouts in salted water, chill and also cut in half.
Spread the prepared toasts well with cottage cheese, top with randomly halved eggs and Brussels sprouts, add salt if desired and sprinkle with a drop of olive oil.
Photo: archives of press services
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