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Butter and Cheese Sandwiches

Simple, affordable, nourishing, and very fast! Butter-and-cheese sandwiches are usually served with hot drinks: fragrant tea, bracing coffee, or hot chocolate. It's worth noting that butter-and-cheese sandwiches are an ideal choice for a tasty, nourishing, and wholesome breakfast — for kids and grown-ups alike.

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Sandwiches with butter and cheese
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 7 g
Fats 55 % 37 g
Carbohydrates 34 % 23 g
459 kcal
GI: 0 / 100 / 0
  • Needless to say, butter-and-cheese sandwiches qualify not just as a quick dish but as a very quick one. They're so easy and simple to make that even a child can manage — in fact, this is one of the first dishes you can use to introduce kids to cooking. The most important, fundamental thing in these uncomplicated butter-and-cheese sandwiches is the quality and freshness of the ingredients, which is what the whole flavor of the finished sandwiches comes down to. It's best to use fresh bread that isn't falling apart or overly crumbly. Dark, white, whole-grain, baguette — it doesn't matter, as long as it suits your taste. Pre-sliced sandwich bread works well here. The butter should of course be natural, good-quality, and fresh (not rancid or dried out), and not straight from the freezer. The same goes for choosing the cheese: pick a natural hard cheese rather than a cheese product, fresh and with a flavor you enjoy. So, with all the ingredients on hand, the assembly itself takes just a few minutes. Cut the bread into slices about 5 mm thick and spread a layer of butter on each. Spread it evenly across the surface using a butter knife — one with serrated notches, or a regular dull knife that isn't too narrow. Cut the cheese into slices about 2 mm thick and lay them over the butter. You can garnish the sandwich with a sprig of fresh herbs to taste. Serve butter-and-cheese sandwiches right after assembling, so the cheese doesn't dry out and the butter keeps its proper firmness.

Caloric content of the products possible in the composition of the dish

  • Dutch cheese - 352  kcal/100g
  • Swiss cheese - 335  kcal/100g
  • Cheese 'Russian' - 366  kcal/100g
  • Kostroma cheese - 345  kcal/100g
  • Yaroslavsky cheese - 361  kcal/100g
  • Altai cheese 50% fat content - 356  kcal/100g
  • Soviet cheese - 400  kcal/100g
  • Cheese 'steppe' - 362  kcal/100g
  • Uglich cheese - 347  kcal/100g
  • Poshekhonsky cheese - 350  kcal/100g
  • Lambert cheese - 377  kcal/100g
  • Appnzeller cheese with 50% fat content - 400  kcal/100g
  • Chester cheese with 50% fat content - 363  kcal/100g
  • Edamer cheese with 40% fat content - 340  kcal/100g
  • Cheese with mushrooms of 50% fat content - 395  kcal/100g
  • Emmental cheese with 45% fat content - 420  kcal/100g
  • Gouda cheese with 45% fat content - 356  kcal/100g
  • Aiadeus cheese - 364  kcal/100g
  • Dom blanc cheese (semi-hard) - 360  kcal/100g
  • Lo spalmino cheese - 61  kcal/100g
  • Cheese 'etorki' (sheep, hard) - 401  kcal/100g
  • White cheese - 100  kcal/100g
  • Fat yellow cheese - 260  kcal/100g
  • Altai cheese - 355  kcal/100g
  • Kaunas cheese - 355  kcal/100g
  • Latvian cheese - 316  kcal/100g
  • Limburger cheese - 327  kcal/100g
  • Lithuanian cheese - 250  kcal/100g
  • Lake cheese - 350  kcal/100g
  • Gruyere cheese - 396  kcal/100g
  • Butter 82% - 734  kcal/100g
  • Amateur unsalted butter - 709  kcal/100g
  • Unsalted peasant butter - 661  kcal/100g
  • Peasant salted butter - 652  kcal/100g
  • Melted butter - 869  kcal/100g
  • White bread - 266  kcal/100g

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