What kind of holiday table can do without sandwiches and various canapés? This simple and, at the same time, tasty snack not only decorates the table, but also makes it richer and more satisfying. Festive sandwich can be made from anything, this is a real magic wand for the hostess of a feast, and the opportunity to show imagination.
It would seem that simple bread and butter became the basis for a variety of recipes; we prepare a variety of sandwiches for breakfast and for working snacks every day; besides, sandwiches can be taken on a long journey. This is a very convenient and not intricate dish that helps us in various situations. Depending on the filling, it is also a good, nutritious snack that nourishes the body and allows it to easily last until lunchtime.
The options for making sandwiches every day is becoming more and more. So, on holidays, sandwiches with red caviar, herring, red fish, tongue and saveloy have become a classic. In addition to the traditional sandwiches, the piggy bank of recipes for each hostess is constantly updated with exotic and elegant snacks, which again and again surprise guests.
Hot sandwiches or snacks on toasted bread is a separate topic. They have a rich taste and look very impressive on the table. When making sandwiches, the appearance of the snack will be equally important, because depending on how the dish is decorated, its serving will change. Even simple sandwiches with sprats can be transformed in such a way that they become a real work of art. So, we present to your attention the recipe of cooking festive sandwiches with sprats, which is accompanied by detailed step by step photos.
In the photo: products necessary for making festive sandwiches:
- Rye Bread - 8 Pieces
- Sprats - 1 can
- Garlic - 3 slices
- Pickled cucumbers (gherkins) - 8-9 pcs.
- Greens, lemon for decoration
Step-by-step recipe for making holiday sandwiches (with photo):
The first step is to prepare a savory sauce that will cover the sandwiches. To do this, add crushed garlic to mayonnaise and mix thoroughly.
Cut the bread into even, not very thick slices, the size of each of which should correspond to the size of one fish. Grease the pan with a small amount of sunflower oil, heat over medium heat and spread out the bread slices.
Fry bread on both sides to a barely noticeable crust. At this moment it is important not to overdry the bread, otherwise it will become too hard.
We spread the rosy bread on the dish, and while it is hot, grease it with mayonnaise-garlic sauce. Leave for a couple of minutes for impregnation.
At this time, thinly chop cucumbers.
We spread them on prepared slices of bread.
Spread sprats over the top.
Next, decorate to taste with thinly sliced lemon and dill.
When served, you can give free rein to your imagination and decorate the top of festive sandwiches with a mesh of mayonnaise.
