Jewish sandwiches are a traditional dish of Jewish cuisine. The
history of Jewish sandwiches dates back several centuries. The first mentions of a dish similar to Jewish sandwiches are found in the Jewish community of Eastern Europe. Back then, sandwiches were prepared from available products and served as a quick snack or breakfast.
Over time, recipes for Jewish sandwiches became more diverse. They began to add new ingredients such as sprats, herring, forshmak and others.
Today, Jewish sandwiches are popular all over the world. There are many recipes for Jewish sandwiches that will satisfy every taste.
Let’s tell you about the classic recipe for a Jewish sandwich.
Ingredients:
- Baton – 1 pc;
- Boiled eggs – 3 pieces;
- Cheese – 150 g;
- Tuna – 180 g;
- Salt – a pinch;
- Black pepper – a pinch;
- Provence herbs – a pinch;
- Dried garlic – a pinch;
- Paprika – a pinch;
- Mayonnaise – 3 tbsp;
- Vegetable oil.
Preparation of Jewish sandwich:
Cut the loaf into thin slices, smear with vegetable oil. Sprinkle the baton with Provencal herbs, fry on a dry frying pan until golden color.
Grate boiled eggs on a coarse grater
.
Shred green onions to taste, add to eggs.
Drain excess liquid from tuna, put the pieces to eggs and onions
.
Grate cheese on a fine grater, add to the mixture, sprinkle with salt, black pepper, dry garlic and paprika.
Dress the mixture with mayonnaise and spread on bread. Slice cucumber into thin slices and put it on the filling on the sandwich.
It remains only to decorate the sandwiches with dill. It turns out a good version of an appetizer for the holidays.
