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Sandwich with endives and cheeses

Sandwich with endives and cheeses

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Posted by Valclaudia in Sandwiches
24 Aug 2013 | 2049 views

fast, tasty and filling

Posted by Oana

Cut the eggplant, tomatoes and tofu into 5 cm slices. Form sandwiches by alternating the layers of eggplant, tomatoes and tofu. Melt in a pan ...

Posted by CameliaComan

Peel the onion and cut it into thin slices. Wash the cucumbers and tomatoes, and then cut them into suitable slices. Heat the glue a little in a pan. Grease with a tablespoon of mayonnaise ...

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on 24.08.2013, 07:50
How good it looks !! I also serve breakfast !!

on 24.08.2013, 08:02
mm, how hungry I was !!

on 24.08.2013, 08:16

on 24.08.2013, 08:20

on 24.08.2013, 08:23
mmmm ... I was hungry

View all comments (16)


Sandwich with loaves of bread

Prepare a non-stick pan in which we melt the butter, keeping only 2 small blades for later.

Cut the bread slices in half and then put them in the pan to brown in the melted butter (including the removed half). Carefully break one whole egg in the middle of each slice of bread, sprinkle a little salt and let it brown over medium heat until we see that the egg has coagulated enough. With a spatula, eventually we help one more, we turn the slices of bread in the pan, after we put over them the remaining butter slices. Let them brown on the second side, then take them out on a plate. We overlap them, putting the browned cores in the middle. If we want, we can sprinkle a little Parmesan cheese between the slices. They can be placed between lettuce leaves or raw endives and served as a sandwich. If we want to pack the sandwich, for example for the child at school, we have to fry it a little more, so that the yolk does not flow when it bites from it, but if we serve it for breakfast, we can leave it a little softer. (as desired).

Omelet with vegetables and ham

The recipe is for two portions. The potato is cleaned and boiled in water with a pinch of salt for about 15 minutes.

Ornamental appetizer 2

Preparation: Slice the salmon (which you want) cut the tomatoes into a flower shape and cut the cheese

The simplest and tastiest sandwich ideas

The simplest recipes are sandwiches. There is no faster meal than this. The good part is that you can make it even more interesting if you know which combinations to choose and give up the classic slice of ham and slice of cheese.

Try to combine vegetables, meats, cheeses and different types of bread to make a sandwich more than just a snack. And to get you out of complicated recipes, we offer combinations of 3 ingredients that you can't easily forget.

Avocado and tomato sandwich

Delicious slices of tomatoes and creamy slices of avocado, placed on slices of wholemeal bread with seeds, with a pinch of salt sprinkled on top.

Goat cheese sandwich and tapenade

Slices of bread with roasted seeds (or even better nuts), creamy goat cheese and a little tapenade

Sandwich with ricotta and honey

A less common combination, but ideal for a sweet snack. Choose slices of oatmeal bread, which you can spread ricotta and sprinkle with honey. If you want something even more sophisticated, use hot pepper flakes, sprinkle on top.

Sandwich with butter and radish

It's a very "French" snack in its simplicity. So choose French baguette, salted butter and crispy slices of radish.

Sandwich with peanut butter and bacon

An American-style sandwich in which you will love the combination of tasty peanut butter with the taste of smoked bacon slices, well fried, put on slices of wholemeal bread.

Sandwich with cream cheese and cucumber

The combination seems so common that you overlook it many times. Not a duck because it can be the most invigorating snack.

Cheddar and mustard sandwich

Choose for him dense slices of rye bread, use mustard with grains through it and thin slices of Cheddar.

Galette with pears, endive and noble cheese

Galette with pears, endive and noble cheese. The cookie is a French recipe. Galette or tart? Both the French and the Italians have their own version of this tart. Both use tender dough on the counter and slices of fruit (apples, pears, plums, apricots, etc.) for topping.

Everyone highlights their national cheeses & # 8230 so mine is galette! Why? Because I used two types of French cheese: Mimolette and Fourme d'Ambert. The first, Mimolette, is a hard cheese from northern France, similar to Gouda.

The second is an Auvergne cheese, creamy and spicy (with blue mold). If I had to choose something to eat all my life, I would choose cheeses. Not one & # 8230 all!

So far the pears are in select and perfectly tuned company. What happened to my endives? Well, some time ago I made a warm salad of pears, endives and brown mushrooms that complemented each other phenomenally. All were sauteed in butter, in the same pan, sprinkled with a little brown sugar and quenched with orange juice and a little Marsala (or Porto). This hot salad was sprinkled with pieces of walnuts and red pomegranate seeds. Traznet! So I introduced an endive in the jam session of this galette. And I wasn't wrong!

The classic dough is the tender, tart dough. I used a piece of dough left over from the saltines (in fact I intentionally made more just to make galette). It is the dough of the saltines made by Buia (my great-grandmother) and has equal parts of cottage cheese, flour and butter. And a little salt. It would be good if it had time to stay cold (at least 3-4 hours). This dough is elastic and smooth and is easy to handle and stretch.

Nothing complicated. For the job option you can use a pizza dough top (recipe here) and give up cheese.

This combination of pears and cheeses needs an acidic factor to enhance the flavors and tastes. Some end up using a few drops of balsamic vinegar cream. I put something else: pomegranate molasses. It is a thick, brown, fragrant and sweet-sour syrup. It is used in Maghreb cuisine (from what I read about it). Both the pomegranate molasses syrup and the 2 types of cheese can be found at Cora. If you don't have Cora in the area you can replace Mimolette with Gouda (or similar) and Fourme d & # 8217Ambert with Gorgonzola or another cheese with blue mold.


For me it really is & # 8220the best sandwich & # 8221! It has exactly what I like to eat more in the morning: salmon and omelette, with a little horseradish, lettuce & # 8230 what could be better?
If we make mini sandwiches (decorated with small toothpicks with flags on top), we can serve them as appetizers at the little ones' parties.

(for 1 large portion)

50 g smoked salmon fillet
2 eggs for the omelet
1/3 baguette
2-3 lettuce leaves (small-medium)
butter for greased
freshly grated horseradish
a few green parsley leaves
omelette frying oil

Prepare the omelet from 2 beaten eggs with salt, pepper and a little greens, then take it out and let it cool a bit. Cut the baguette in half and grease the slices with butter, then with grated horseradish. If we don't have freshly grated horseradish, we use the one in the jar. Over each slice of baguette we arrange the salmon slices nicely and cover them with lettuce. We put the omelet on one of the halves then we assemble the sandwich and serve it.

Vegan Mediterranean sandwich for fertility diet

Sandwiches are an essential element of lunch in most homes, but can often be packaged with sodium and delicious meat preservatives and processed cheeses. This sandwich is entirely herbal, which gives you the peace of mind that you will eat a completely healthy sandwich.

Herbal diets may have a reputation for low protein content, but this should not be the case. This sandwich offers 18 grams of protein, in addition to the 13 grams of fiber, to keep you satisfied. Creamy hummus replaces traditional mayonnaise. over time the ripe red pepper adds an extra flavor. One of the main ingredients is walnuts, rich in omega-3 anti-inflammatory fatty acids.

Ingredients for the fertility diet:

  • 1 small carrot
  • 1 small zucchini
  • 1/4 tablespoon olive oil
  • 2 slices of wholemeal bread
  • 2 tablespoons hummus
  • 1/2 red sliced ​​Roma
  • 1 handful of microgrenes
  • 1 baked red pepper, from a jar
  • 1/3 cup walnuts
  • 2 teaspoons garlic
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

How to prepare the Mediterranean sandwich for the fertility diet

  1. Slice the carrot and zucchini.
  2. Grease the zucchini slices with olive oil and sprinkle a little salt and pepper. Heat a frying pan over medium-high heat. Cook for 1-2 minutes on each side. Get off the fire
    Combine the ingredients (red pepper baked with black pepper) in a small blender. Mix well.
  3. Toast if you like
  4. Assemble the sandwich. Spread one piece of bread with hummus and the other with part of the red pepper. Place carrots, zucchini and tomatoes. Add micrograins and cover the sandwich with the other piece of bread.

Variations of ingredients

Cucumbers can replace zucchini and should not be fried.
Pesto would work well instead of red pepper.
Cabbage, arugula or spring salad can replace microgreen.


Endive salad with cheese with mold and nuts is the appetizer of a special refinement that I recommend to everyone when they want something special for the guests and not only.


  • 1 andiva
  • 1 tangerine
  • 1 para
  • 50 gr. NUTS
  • 40 gr. moldy cheese
  • 1 tablespoon lemon juice

This delicate appetizer must be prepared a few minutes before serving, especially since it is very easy and you only need a few ingredients.

I peel the tangerine with a very sharp knife and separate each slice of white skin from the inside.

Clean it looks very well baked and juicy peel, then remove the back and the wood from the tail, slice it and sprinkle it immediately with lemon juice that will prevent oxidation.

I remove the spine from the endive which is quite bitter and carefully separate the fine sheets that I arrange in a circle on the prepared plate.

I alternately place a slice of pear and tangerine in them, sprinkle the small pieces of cheese with mold and then add the prepared walnuts from place to place.

To complete my quick snack today, I sprinkle the endives filled with a drop of lemon and tangerine juice that successfully completes the freshness of the fruit inside.

Tart with endives and cheeses

Recipes collected and tested

"I don't like endives, although I've never tasted them, but I certainly don't like them!"

"I don't like goat cheese, I've never tasted it, but I certainly don't like it!"

"I don't like Camembert cheese, I think it smells repulsive, so if I don't like the way it smells, I'll definitely never taste it!"

Three often heard statements, with all the arguments brought with scientific evidence on the benefits of these ingredients.

So, I propose the recipe for tart with endives and cheeses! It can be a warm entree, but even if it cools down, it can keep pleasant company with a glass of wine.

For a 16 cm diameter shape or a 20 x 30 cm rectangular tray, you need the following ingredients:

For the dough: 150 g white flour (type 650 is perfect), 50 g butter with 82% fat, 1 teaspoon grated baking soda, 1 teaspoon grated salt, 1 teaspoon vinegar, 2 tablespoons cold water, a tablespoon flour for spreading the dough.

For the filling: 1 endive (about 150 g), 10 g butter, 10 ml oil, a pinch of salt, a pinch of ground pepper, 1 teaspoon Kikkoman soy sauce, 1 whole egg, 3 rounds of LaColline goat cheese (or any other brand, it is important to be simple), 30 g Camembert cheese.

The endive is washed and dried in a towel paper, the tip is removed, cut lengthwise, the spine is removed, then it is cut into strips, transversely. In a pan heated on the stove add the oil and butter, when the butter has melted add the chopped endive, mix lightly with a spatula, season with salt and pepper and after about 3 minutes of stirring, add the soy sauce and let cool.

In a bowl sift the flour, add the cube of butter from the refrigerator, salt, baking soda and vinegar, then begin to crumble the butter with a fork in the flour until evenly distributed and then drip the two tablespoons of cold water, one at a time, so that the dough remains of a firm consistency. Avoid kneading by hand as much as possible, because the butter will melt from the heat of the hand and the dough will require extra flour, which can lead to a hard and unappetizing crust. Wrap the dough in plastic wrap and leave in the fridge for 15 minutes.

During this time, you can read about endives, goat cheese and Camembert cheese:

Endives (Chicorium intybus, var. Foliosum) & # 8211 according to the Britannica encyclopedia, it is a plant of the family Asteraceae, whose cultivation seems to have begun in Egypt, but also on the territory of present-day Indonesia. It began to be cultivated in Europe in the 16th century and the techniques are disputed between France and Belgium, but the Dutch claim that the cultivator in France was a monk from Batavia. That's why I don't even call it "endive" but "witlof" from "white loaf" or "white leaves". It is a perennial plant, meaning it can be produced all year round. The white color is due to the fact that the plant grows in the absence of light, thus limiting the process of photosynthesis. If you keep an endive in the light, you will notice that the leaves start to turn green at the tips. Although it is believed to be bitter, there is a preparation technique that limits the taste of bitter: the tip is sectioned, about 1 cm from the length of the endive, as well as the fibrous spine. Then it can be cooked either as a salad, or stewed, or stewed, or baked, as such or in combination with other foods. Endives are rich in inulin, a FOZ (fructoligosaccharide), with a remarkable prebiotic role, as well as its relative chicory, or more exotic agave, Jerusalem artichoke and artichoke.

Science and art

Goat cheese has become a habit of consumption of Romanians quite recently (ie for about 20) years, because no dairy factory struggled to collect goat's milk, farms were relatively small and small in area. , in rural areas only the poor had a goat, because they could not afford to buy a cow and because the cow was quite expensive. The goats grazed on the stubble and it is a real miracle how they could turn the squirrels into a milk with 4% fat (like breast milk) but with 3.75% protein and 4.6% lactose (just like cow's milk, if someone tells you that he has less lactose). With a content of 2.6% casein, the rest of the protein being albumin, nor is the cheese production yield high. By all accounts, if for 1 kg of cow's cheese 6 l of milk is needed (on average), for 1 kg of goat's cheese 8 & # 8211 10 l of milk is needed (this is to understand why goat's cheese is more expensive than cottage cheese!). But what differentiates goat cheese from other cheeses is the richness of medium chain fatty acids (MCA) such as caprylic acid, caproic acid and capric acid, which, like conjugated linoleic acid, have cholesterol-lowering properties, giving it unparalleled nutritional characteristics in the spectrum. products of animal origin.

Noble mold

Camembert is a cheese originally from Normadia, prepared in the middle of the 18th century by a farmer, according to the recipe of a priest / monk from the Brie region. It is made from unpasteurized, warm milk (or pasteurized and inoculated with a culture of mesophilic bacteria to meet food safety standards for export to the US) and coagulated with curd collected from the stomachs of slaughtered calves. The curd is poured into cylindrical shapes lined with gauze, the whey being drained by pressing. After the whey has drained, the pieces of curd are removed from the molds and arranged on wooden floors. Until the discovery of white mold in the early twentieth century, which was named after cheese, not the other way around, Penicillium camemberti, the pieces of ripe curd had a bluish-green felt with small brown spots due to the aerial microflora of the region. Penicillium camemberti is a precursor to Penicillium candidum with which Brie cheese is sown. Therefore, for a standardization of the product, the drained curd was sprinkled with a suspension of mold, evenly, by repeatedly turning the wheels, the maturation being slow, and since 1970 it is manufactured only in the standard of "pure white felt". What characterizes this cheese compared to its matured sisters is the richness of the flavors and the delicious creaminess, whether it is consumed at room temperature, or it is prepared crumbled and fried in oil and butter. The aromas are diacetyl (like popcorn), many complicated aldehydes but also butyric acid and isovaleric acid reminiscent of the smell of unwashed socks :)!

After 15 minutes of resting in the refrigerator, the dough can be removed and unpacked from the plastic wrap. Place on a plate sprinkled with flour and spread with the merdeneau (rolling pin or rolling pin), patiently, in the form of a disc or rectangle, depending on what shape you use. The sheet is arranged in such a way as to cover the walls. Saute the endives with the broken egg, add the pieces of crushed goat cheese and pour the mixture into the mold. Fold the edges of the sheet over the filling and arrange the pieces of Camembert.

Bake in a preheated oven at 170 degrees Celsius for about 30 minutes. Remove from the pan, slice and season with a good handful of lettuce, simple or leaf mixture.

Passion, without a solid educational foundation, without trials with successes or failures, is impossible to manage!

I am the author of three books: The Practical Chef's Handbook (2006), The Professional Chef's Book (2016) and The Pastry Confectioner's Book (2018), co-author of two others, I have experience in educational management, I have designed several professional kitchens, I have implemented several operational procedures for kitchens, make nutrition labels and hold professional courses.

Endive salad with walnuts and Gorgonzola cheese

It is an extremely simple recipe, but very tasty. The combination of tastes and flavors between cheese and walnuts is a classic one, and the contrast of textures between soft cheese and crispy endive, valerian and walnuts gives this salad a special charm.

Kitchen: Radu's recipes
Difficulty: Easy
Amount: 4 servings
Preparation time: 5 minutes plus infusion
Cooking time: 5 minutes

2 endives, leaves separated
10 walnuts
200 g Gorgonzola cheese, cut into small pieces
200 cups of valerian (or arugula, young spinach or mixed salad)
2 teaspoons of horseradish mustard
2 teaspoons lemon juice
2 teaspoons sugar
black pepper, freshly ground
4-5 tablespoons olive oil
1 teaspoon walnut oil
16 halves of walnut lambs for garnish

Preheat the oven to 180 ° C. Place the 10 walnut lambs on a baking tray and fry in the oven for a few minutes. Allow to cool slightly, then rub between your fingers to remove some of the dry shells, and chop.

Meanwhile, prepare the dressing, mixing the mustard with salt, sugar and lemon juice in a bowl. When the sugar is dissolved, gradually add the olive oil, stirring constantly, until a homogeneous, golden emulsion is obtained. Then add the walnut oil and mix well.

Add the chopped walnuts to the bowl and let it sit for 10-15 minutes, so that the tastes and flavors mix.

Combine valerian leaves with cheese and dressing. Place a tablespoon of the combination on the endive leaves, sprinkle with freshly ground pepper and garnish with halves of walnut lambs. Serve cold salad as a snack or entree.

Friganele sandwich

From the category of dishes at Panini Maker Breville, today I bring you a childhood recipe, prepared a little differently.
Is there anyone who can't remember those friganele, quickly prepared in a pan and served for breakfast, either sweet or salty?
This time I opted for the salty ones and I prepared them in the form of sandwiches with what I found in the fridge, cheese, salami, bacon.
They are very good and prepare quickly!
[ingredients title = & # 8221Ingrediente & # 8221]

  • For 8 servings:
  • 16 slices of toast
  • salami
  • ham
  • 4 eggs
  • 100 ml of milk
  • salt
  • pepper
  • optional greenery (I did not put)

[preparation title = & # 8221Preparation & # 8221]

We close the lid, eventually press lightly and wait calmly and with great appetite, the signal that the sandwiches are ready.

It can be served with vegetables, or plain with a glass of yogurt, or a cup of tea.
They can also be taken as a package, as they are good and cold.

I believe that endives are among the most versatile ingredients, because they match so many other elements, because they take on the flavors that surround them and are very easy to prepare, whether we eat them fresh or cooked.

Endive salad with goat cheese and dates

The endive leaves sit nicely on a plate. 300 g of physalis fruits are boiled in a syrup of 300 ml of water and 2 tablespoons of sugar, a drizzle of thyme, a slice of orange peel and 2 slices of ginger. Bring to a boil until a slightly sticky syrup is obtained. On top of the endives placed on the plate, sprinkle goat cheese (or roquefort or other cheese with blue mold), sliced ​​dates without seeds, pecans in medium pieces. Put the physalis fruits on top and sprinkle the syrup in which they also boiled some olive oil.

For an even more refined salad, you can put slices of raw cauliflower, cut very thin, like a carpacio. Who likes strawberries, they can also be added.

It is a complex salad, with bitter, sweet, salty tastes, with various textures.

Stuffed endives

The endives are dissolved in the leaves and blanched, so as to reduce their bitterness. Separately chop 500 g of chicken (I prefer to chop it with a knife, but it is not mandatory), mix with 2 slices of bread without soaked and squeezed peel, 2 tablespoons grated carrots, half a grated and squeezed onion, 2 grated garlic cloves, 2 teaspoons chopped parsley, 1 teaspoon chopped coriander, salt, black pepper, turmeric and an egg yolk. This filling is placed on top of an endive leaf and covered with another leaf. The endives thus filled are given through flour and egg and fried. Separately, place 6 soft tomatoes on the grater. Drizzle a few cloves of garlic in olive oil, then remove, after leaving their flavor. Add the tomatoes, salt, pepper and cook a little with a bay leaf and a sprig of thyme. Put the fried endives in a tray, cover with the tomato sauce and bake for 50 minutes at 170 degrees. Serve with rice.

Endive garnish

They go with beef, venison, duck breast or foie gras.

The endives are cut in half. Put sugar and butter in a pan and when it has melted, put the endives with the cut down. When they have caramelized, pour a little basic chicken soup. When it has evaporated, add a little more and leave for another minute. Grease a parchment paper with butter, prick it and put the butter down on top of the pan, which is baked for 45 minutes at 150 degrees.

For more flavor, in the pan you can put orange peel or lemon, rosemary, thyme, etc. Because endives are very welcoming, they immediately absorb any flavor. I am like a small child who learns to speak several languages ​​at the same time.

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