Hard cheeses, in particular grated ones: cheddar, parmesan, emmental, beaufort, gruyere – and other varieties without holes that are hard to slice. A piece is grated onto a canape and the dish is sent to the oven so the shavings melt. After the heat treatment the filling tastes better. - Semi-hard with holes – large and small. Such varieties are also called sliceable, meaning they are suitable for slicing. To make a sandwich, it is important to cut the thinnest but widest slice possible from the block, so that it is almost see-through.
The Five most commonly used ingredients in Recipes:
| Product | Calories per 100g | Protein g per 100g | Fats g per 100g | Carbohydrates g per 100g |
|---|---|---|---|---|
| Hard cheese | 366 | 24.1 | 29.5 | 0.3 |
| Tomatoes | 23 | 1.1 | 0.2 | 3.8 |
| A loaf | 273 | 8 | 3 | 50 |
| Eggs | 157 | 12.7 | 10.9 | 0.7 |
| Bread | 254 | 7.6 | 0.8 | 49.2 |
That is why it does not hurt to get a special knife that looks like a spatula with a sharp slot in the middle. With such a kitchen tool at hand, you can cut perfectly even, flat strips for sandwiches. - Blue cheeses. They require careful pairing of products. They go with figs, pears, grapes, asparagus, spinach, nuts, arugula and other ingredients not typical for a sandwich. To break them up it is enough to crumble them, and there are soft cheeses with a thin rind on top – for even slicing, a separate knife similar to a wire does not hurt. - Young cheeses: mozzarella, feta, Adyghe, Philadelphia, brynza, ricotta. They are mainly used to spread on bread instead of butter. To make it tastier, you can mix in garlic, herbs and seasonings.