If all of these criteria come together on one plate – the success of the dish (and the empty plate after the meal) is guaranteed.
The base is a bakery product. You can take a loaf or baguette, ciabatta, focaccia, even pita bread. White, whole grain, gray, dark with a tang, or fancy with seeds – for each of them there is an ideal recipe, as well as someone who loves exactly that taste and combination.
Hot sandwiches can be cooked in a frying pan or in the oven. The first method involves searing – you mix the filling for the snack (making it more paste-like so it holds together better), spread it on a slice, and fry it in butter bread-side up, then flip it over. The second gives you the chance to bake a mountain of tasty, favorite ingredients while you tend to other dishes or household chores. Spread the crumb with butter or a sauce (mayonnaise, ketchup, hollandaise, mornay...), lay on the sausage, cheese and mushrooms and wait about 5–10 minutes. The microwave is fast, but not so healthy.
Sweet versions of hot sandwiches include buns, sugar, fruits and berries, milk and cream. They are served with custard, condensed milk, preserves, jam and fruit butter. They are very tasty in summer with cold milk, and in winter – with tea and coffee.
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