Baguette sandwich

Sandwiches are an integral part of our life, but you can cook them in different ways. It can be a huge sandwich with a lot of fat, giving nothing but extra calories, or it can be a full-fledged dish with the right composition that does not affect the figure, but perfectly satisfies hunger. A mozzarella sandwich will be just such a snack.

For such a sandwich, it is better to take a baguette, it is soft and porous inside, and the crispy crust perfectly complements the overall impression of the food. From the baguette we cut off the humps and cut it across into 2 parts. Then we cut each of them lengthwise, but not to the end, so that we can open and then close the halves.

Raw smoked or smoked sausage cut into rings about 3 mm thick. Pour a little vegetable oil into the pan. To make the taste really perfect, it is better to use olive oil, but you can also use ordinary sunflower or corn. We put the sausage in a frying pan, fry on each side for a few minutes. It should not dry out, but only fry a little.

Cut the mozzarella into slices and put a piece on each sausage ring. Pour a little oil from the frying pan and wait until the cheese begins to soften and melt. Sprinkle with ground pepper, at this stage you can add other spices or dry herbs, if you wish.

We put the sausage and cheese in the pan for another minute and put it on half of the baguette, trying not to break their integrity. Then pour a little oil on the baguette from the frying pan in which the sausage was fried.

Spinach leaves are washed with running water and dried well. We slightly crumple them with our hands so that the juice stands out, but the appearance has not yet had time to deteriorate. We put spinach on a sandwich. We close the halves of the baguette, press down so that the juices are absorbed and open again. We serve the sandwich immediately while the sausage and cheese are still hot.

Bon appetit!