These sandwiches are made with bread sliced ​​along a loaf or with halves of a loaf scraped from the inside. In the first case, the crust is preliminarily cut off from black bread, and it is left at the roll and sepik. Spread the bread with butter or fry on both sides, cool.

These sandwiches can be prepared with a variety of foods. An indispensable condition is the abundance of products on bread. It is recommended to roll the ham and sausage into a tube, put the roast chunks in a fan-shaped pattern, cut the cheese into thick slices or grate and place in a slide. Salads are mainly placed on bread in a slide and garnished with raw vegetables. To increase the nutritional value and decorate sandwiches, use green salad, dill or parsley, tomatoes, cucumbers, pickled vegetables and fruits, grated carrots, horseradish, celery and other products.

For 200 g of black or white bread or sepik, take 30 g of butter, 200-250 g of other products. Since the sandwiches are large, they are cut into several pieces before eating. One such sandwich can feed up to four people. The sandwich is served on a platter or on a wooden stand and cut just before eating. Eat with a knife and fork.

"Sandwiches", S. Masso, O. Relve

1 loaf of white bread or sepik, 1 glass of sour cream, 300 g of fresh cabbage, 1 onion or 50 g of green onions, 1 teaspoon of mustard, salt, 1 can of "Breakfast tourist" or "Chopped bacon", 1-2 tomatoes or pods pepper, salad or herbs. Make a longitudinal cut in the loaf without damaging its lower crust, or cut off the upper crust ...

1 loaf of white bread, butter, 1/2 l of peach or mixed compote, 1/2 cup of mayonnaise or sour cream, salt, mustard, 2 tbsp. spoons of "South" sauce, 1/2 pickled cucumber, 6 large thin slices of ham, the same amount of Swiss cheese, dill, lettuce or parsley. Make a longitudinal cut in the loaf or cut off the top crust in the form of a lid and scrape out ...

White bread or sepik, butter, green salad, egg, horseradish, sour cream, dill, doctor's sausage, carrots, lemon juice, fried veal or tongue, fresh cucumber, cheese, radish, parsley. Fry the sliced ​​white bread or spread it with an oil mixture (green, ham, cheese). Cover with lettuce leaves so that their edges hang down, put egg circles with grated horseradish mixed on the salad ...

Rye bread, butter, eggs, fresh cucumbers or tomatoes (pickles can be used in winter), roast or sausage, horseradish, sour cream, herring, onions or green onions (green salad). On a large toasted or buttered slice of bread, lay the following products in transverse rows: one row of slices of cucumber or tomato, laid side by side on top of each other, the second row - circles of eggs, and ...

loaf of white bread, 200 g of fried chicken, orange or 4 tangerines, 1 glass of canned fruit, 1 egg, 1 small onion, 2-3 tbsp. tablespoons of almonds, green peppers, 1/2 - 1/3 cup mayonnaise, (oil). Make a longitudinal cut in the loaf and partially scrape out the crumb. Lubricate the inside with oil if desired. Cut fried chicken, canned fruits and eggs into large ...

One of the easiest ways to feast on bacon is to put it on a piece of rye bread and eat it with tea. So every day thousands of people eat breakfast not only in Ukraine, but also in other CIS countries. Previously, lard was only available from late autumn to early spring (the point is that cattle were usually not slaughtered in summer due to the lack of refrigerators for storing meat and lard), but now it is available all year round.

But have you ever wondered how much the largest lard sandwich weighs? What are your assumptions? Are we talking about a few hundred grams, or maybe even a couple of kilograms?

It's hard to believe, but in the city of Oleshki (Kherson region) they recently prepared a sandwich with bacon, the weight of which was exactly 200 kilograms. It took several days to prepare for a unique achievement, and it was decided to make a simple treat in the form of the country's coat of arms. This gave the record a special flavor, and photographs of the sandwich taken from above quickly spread across the World Wide Web.

A huge sandwich with bacon will be included in the list of national records of Ukraine. But hardly anyone has doubts that this is also a world record. It is difficult to imagine another country, with residents who could have a similar idea.

Here you can draw an analogy with the fact that the world's largest pizza was prepared in Italy, as it is a local national dish. So the Ukrainians decided to surprise not only their fellow citizens, but the whole world. They definitely succeeded, it was not in vain that the news about the set record was published by dozens of media outlets.

Today we will go on a delicious virtual trip to different countries and see what kind of sandwiches are prepared there. Careful, there are a lot of goodies!

Chacarero (Chile)

Traditional Chilean sandwich made from thinly sliced ​​steak or pork on a round bun with tomatoes, green beans and chili.

Chemita (Mexico)

This kind of sandwich appeared in Puebla. It consists of avocado, meat, white cheese, onions and roch salsa. It all fits into a brioche bun.

Chip butty (UK)

Just fries on bread, usually seasoned with ketchup or brown sauce. This sandwich in Foggy Albion is also called chip roll, chip muffin, chip bun. In general, interesting names for such an uncomplicated snack.

Barros Luco (Chile)

Just beef and melted cheese on a bun. The sandwich is named after former President Ramón Barros Luco, who regularly ordered them at the Chilean National Congress restaurant.

Civito (Uruguay)

Civito translates from Spanish as "little goat", "kid", but this sandwich is made from slices of beef with mozzarella cheese, tomatoes, mayonnaise, olives or olives and often bacon, eggs and ham. In general, a little bit of everything.

Choripan (South America)

This kind of sandwich originated in Argentina. The chorizo ​​sausage sandwich is loved all over South America. It is usually served on a crispy bun with chimichurri or pebra sauce.

Donkey Burger (China)

Translated from English, donkey is a donkey. Yes, yes, this sandwich is made from donkey meat with the addition of lettuce or peppers. Served on a crispy bun called huochao. There is a saying in Hebei province: "In heaven - dragon meat, on earth - donkey meat."

Doubles (Trinidad and Tobago)

Popular fried bread sandwich with curried chickpeas. You can also add mango, cucumber, coconut and tamarind. Quite a popular snack before bed.

Dirlagens nathmad (Denmark)

This set of letters is translated as "veterinarian's night snack." The sandwich is one-sided and is made from aspic, salted beef and pâté. Damn Scandinavian.

Dener Kebab (Turkey)

Meat on pita bread with the addition of almost anything, but usually tomatoes, onions, lettuce, pickled cucumbers and chili. Great snack for those who drank heavily but forgot to eat.

Fischbrötchen (Germany)

Crispy buns with fish (usually pickled herring) and raw onions. Often times, the fish is wrapped around other fillings.

Gatsby (South Africa)

There are always fried potatoes in this sandwich. And one more rule - Gatsby is simply huge. So huge that it can be divided into four portions, which is what they usually do.

Katsu-sando (Japan)

"Minimal" sandwich with tonkatsu (Japanese pork cutlet) and chopped cabbage.

Leberkessemmel (Germany)

Literally translated as "liver cheese", although there is no liver or cheese inside. This is a beef, pork, bacon and onion sandwich on a braided bun. Served with mustard and always hot.

Medianoche (Cuba)

Means midnight. This is a popular nightlife snack in Cuba. Consists of fried pork, ham, mustard, cheese and cucumbers on a sweet bun.

Mettbrötchen (Germany)

Literally - raw minced pork and onions on a bun.

Pan-Baghnat (France)

Classic French sandwich: tuna, vegetables, boiled egg and, most importantly, olive oil. Never seasoned with mayonnaise. Served on a French bun.

Pleskavica (Serbia)

This is a sandwich made from different types of meat. Sometimes producers "improvise" - they add fat from beef kidneys, grind the pork neck, or add soda or mineral water to dilute. Can be served on a round bun or pita bread with pepper sauce and Serbian cream.

Pork Burger (Macau)

Just pork with a bun. Simple but delicious.

Ban mi (Vietnam)

In general, the Vietnamese call ban mi all types of bread, but more often these words refer to a sandwich with meat (often pork or liver pate), slices of pickled cucumbers, cilantro and pickled carrots. A cheap but tasty sandwich.

Roti John (Malaysia)

Pan-fried one-sided omelette sandwich with half baguette. The main ingredients are eggs and onions, but meat or fish (sardines, chicken, beef, lamb) are also added to the sandwich.

Zhou jia mo (China)

Literally translated as "meat burger". A popular street snack of meat (usually pork, but sometimes lamb or beef, depending on the region), peppers and spices on flat bread.

Over the past five years, mayonnaise wars have flared up in all culinary communities from time to time. This is annoying.

Personally, I practically do not eat mayonnaise and do not use it in cooking. But I don’t substantiate this for myself personally - I don’t like it and that's it. I don’t try to teach anyone either.

And after watching an excellent TV series about nerds, and after reading the holivar in this dock, I decided to set up an experiment - to make several baked sandwiches with different sauce and evaluate the result.

I don’t want to teach anyone anything by experiment - it’s interesting to figure it out personally.

So, we take bread, cervelat, tomato and the participants in the experiment: mayonnaise made on their own, purchased mayonnaise and cheese found in the refrigerator.

We prepare tools - bread, sausage, tomato. Salt and pepper lightly.

The experimental composition is shown on top. Left to right: homemade mayonnaise, cheese, store-bought mayonnaise.

We spread the sandwiches on a baking sheet. At the last moment, we add one more participant - sour cream. The experimenter, that is me, decides not to waste time preparing even the simplest sour cream sauce, and just a little sour cream is laid out on the sandwich.

After spending 5 minutes in the oven at 250 degrees, the sandwiches are removed, incl. two of them are obviously ready. It was decided to take everything out at once, without continuing to cook the rest.

So, let's get down to tasting.

1. Sour cream:

I didn't have time to bake, I grabbed a little. But sour cream, tomato - such a sandwich is perfectly acceptable. The taste is quite solid.

Only the top layer grabbed, inside it just warmed up. Strongly salty. It tastes greasy. Even the word "greedy" is asked. Mayonnaise seems like a separate and unnecessary part of this sandwich.

The top layer is fried, has a uniform structure. The sandwich has a whole, but somewhat unpleasant taste.

Cheese, yak cheese, why try it? Nice tasty sandwich.

Taste scale:

Option 4 seems to be the most delicious. This is followed by 1, 2, 3 in descending order.

Results of the experiment:

Sandwiches require different cooking times. In five minutes, they managed to prepare options 4 and 3, while options 1 and 2 still required an additional ten minutes. If you were guided by them, the first would have time to burn.

It is not surprising that baked store-bought mayonnaise slightly outperforms homemade mayonnaise in taste. In the first, there are many thickeners and stabilizers, while the second is definitely not intended for heating, being a cold sauce. But the greasy taste of mayonnaise is felt in the dishes and is superfluous. At the same time, gluttonous, heated chemistry remains outside the brackets.

The idea of ​​adding sour cream sauces to baked dishes, instead of maoines, is recognized as working at least. And most likely, it was sour cream that was originally in these recipes. In sandwiches, mayonnaise for cheese is considered superfluous - there is enough cheese.

I hope the results of this experiment are useful to you, dear reader.