Nori seaweed, in sheets for sushi making can be used as sandwich wraps in
place of bread slices.
Not exact matches
Take a
slice of rustic
bread (mine is a dark rye cobb with walnuts and sour cherries) top with in - season produce, spread with good quality cheese and
placed under the grill until golden and nearly melting.
5 - 7
slices whole grain
bread, very thinly
sliced 3 ounces goat cheese or chevre, crumbled tiny splash
of milk or cream splash
of extra virgin olive oil two big pinches
of salt 1/4 cup apple, cut into 1/4 inch dice (
place in a bit
of lemon water if not using immediately) 3/4 cup zucchini, cut into 1 / 4 - inch dice 1 1/2 teaspoons lemon juice, freshly squeezed a bit
of freshly ground black pepper
Place slices of bread in the bottom
of the prepared pan.
Place one
slice of bread (butter side down) into the pan.
Slice cheese and
place 1 - 2 pieces on top
of bread.
Butter one side
of the
bread,
place a couple
slices of cheese on the other side and set it butter side down in a frying pan over medium heat.
Slice french
bread on the diagonal and
place one in each bowl
of soup.
And
of course, eating huge chunks
of fragrant garlic
bread —
sliced pieces
of French baguette loaded with freshly minced garlic, melted butter and chopped parsley — a delicacy we would savor whenever we went for dinner at Jack's
Place, a Western food restaurant chain.
Place on the griddle and repeat with remaining
slices of bread until the egg mixture is gone.
Place slice of bread, butter side down, on pan and top with 1/4
of beef mixture.
Place the remaining pieces
of cheese on top, followed by the second
slice of bread.
Place the reserved
slices of bread, butter side up, on top
of each sandwich.
It has a variety
of uses — for basting roast meats, to adding flavor to gravy, as a topping for minestrone or polenta or as wafer - thin
slices placed over bruschetta or freshly baked
bread.
Slice tomatoes and
place on one piece
of bread.
The only thing I can think that would make this better is using a thick
slice of multigrain
bread in
place of the crusty
bread so I could rationalize this dish as semi healthy!
Add 1/4 cup baby spinach leaves, then
place 1 piece
of gouda on top, and
place the remaining
slice of bread on top (spinach pesto side down, butter side up).
Like the original, I served this with
sliced veggies and pita chips but it would also be great with hunks
of crusty
bread or as a sandwich spread in
place of mayo.
Place slice of bread on top, buttered side up, cover with a lid and grill in skillet until
bread becomes golden.
To keep my cookies soft I
place a
slice of bread in the bottom
of the container they are in.
# 2 — Take two pieces
of whole wheat (or
bread of your choice), spread a little butter on the outsides,
place in pan with cheddar and
sliced apple.
Top with the other
slice of bread and
place back in the skillet.
To keep your cookies soft,
place a
slice of bread in the bottom
of the container they are in.
Heat pan grill to hot and keep temperature relatively high,
place sliced bread and turn till toasted, remove and if desired rub with a clean glove
of garlic, sprinkle with salt and drizzle with olive oil.
Place 1
slice of bread in pan buttered side down.
Place half the arugula on the bottom piece
of bread and then layer in order: the sun - dried tomatoes, shaved Parmesan, crispy pancetta, and
sliced chicken.
Place one
slice of Swiss cheese on
bread.
Who knew there were so many different combinations
of foods that could be
placed between two
slices of bread?
Place slices of bread on baking sheet, spray with olive oil cooking spray and sprinkle with sea salt; broil
slices in oven about 2 minutes on each side or until golden brown.
Cut the
slices of bread into small cubes and
place on a baking sheet.
On the other
slice of bread,
place several thin
slices of camembert and top with a sprinkling
of chopped walnuts and one layer
of sliced figs.
And so I rediscovered why it is that I got started baking with sourdough rye in the first
place: the economics, the simplicity, the easy digestibility
of the
bread, and the versatility
of a thin
slice.
3) To assemble the toast: Toast your
bread, smear a thick layer
of pesto on, thinly
slice your avocado and fan over your toast, and finally
place your thinly
sliced tomato on top and sprinkle with salt & pepper.
Place four
slices of the sprinkled
bread onto the griddle, coated side down, then add 1/4 C. shredded cheddar to each
slice.
Place the
bread slices on the bottom
of a large cast - iron skillet.
Place a
slice of Italian
bread oil side down on the open panini grill, top with 1/4
of the steak, two
slices of the cheese, and two
slices of tomato.
I was so excited, that I immediately took a couple
of slices over to my friend's
place & her husband declared it was the best
bread he had ever eaten & wants me to share the recipe with his wife!
Place the avocado
slices on top
of toasted
bread and sprinkle lightly with another light pinch
of kosher salt.
In
place of the usual tortilla chips, opt for toasted
bread slices instead.
When the toast and is done, spread the peanut butter onto one
slice of bread and
place the finished burger on top.
I toast
bread by heating a cast iron skillet, throw a sliver
of butter into the hot pan and
place slices if
bread over it.
PLACE 1/3 cup
of the pimento cheese on one
slice of the
bread and be careful not to spread too close to the edges.
Place 1/3 cup
of the pimento cheese on one
slice of the
bread, being careful not to spread it too close to the edges.
Now it's time to cook:
Place two
slices of bread mayo side down in a cast iron pan that's hot enough to get a good sizzle, but not so hot that the thing burns.
Spread ketchup on the other
slice of bread and
place on top.
After a minute,
place some grated cheddar cheese on each
slice of bread.
Place the cheese on each slice of bread and then place back on the rack in your oven for just a few minutes to
Place the cheese on each
slice of bread and then
place back on the rack in your oven for just a few minutes to
place back on the rack in your oven for just a few minutes to melt.
Sometimes I'm out on an island with Sandwich Theory, philosophizing about things
placed between two
slices of bread that have never been written about.
Even though I'm cooking for one, I made a massive corned beef... Naturally, my latest staple developed from my leftovers: Corned Beef Reuben on pumpernickel
bread, with thinly
sliced sauteed brussels sprouts in
place of sauerkraut, and melted Swiss.
Place the grilled
bread on a cutting board or plate and lay half
of the thinly
sliced cheese on one
slice.