Salami Danish Sandwiches Food
HOT SALAMI SANDWICHES
Hot Salami & Cheese Sandwiches made with fresh kalamata olive bread, dijon mustard, dry salami, and cheese..lots of tasty, ooey, gooey cheese.
Provided by Amy Desrosiers
Categories Lunch
Time 10m
Number Of Ingredients 4
Steps:
- Heat a toaster oven or oven to 350 degrees Fahrenheit.
- Spread a generous layer of mustard over 4 slices of bread.
- Line the dry halves of bread with 3 slices of salami, and 4 slices of assorted cheeses.Cover sandwiches and place on a baking sheetToast for 5 minutes or until cheese is melty and bubblyServe hot with some chips.
- Put sandwiches together and place them on baking sheet or buttered griddle. Toast or bake for 5 minutes or until cheese is melty and bubbly.
- Serve hot with some chips and a deli style pickle.
Nutrition Facts : ServingSize 1 sandwich, Calories 480 kcal, Carbohydrate 34 g, Protein 21 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 67 mg, Sodium 1328 mg, Fiber 1 g, Sugar 4 g
SALAMI DANISH SANDWICHES
With its scalloped, petal-like edges, arrange the salami in a layered circle. Keep in mind that the sandwiches should be easy to pick up and eat in a few bites without it crumbling or falling apart.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Yield Makes 8
Number Of Ingredients 5
Steps:
- Cut bread into 2 3/4-inch squares; discard scraps. Spread each piece of bread with 1 teaspoon butter and 1 teaspoon mustard. Top each with 2 slices salami. Divide onion slices among sandwiches.
SMORGASBORD OR SMORREBROD (DENMARK)
Smorrebrod are open-faced sandwiches, made with just about any ingredients and usually eaten with a knife and fork. This is more a list of sandwich options rather than one specific recipe so ingredient amounts are an estimate. Use any of these combination suggestions or create your own with the ingredients you have on hand. Set out a smorgasbord buffet and let your family or guests make their own sandwiches! Posted for ZWT-6; from the Usborne Children's World Cookbook Gramma gave my son when he first started learning to cook.
Provided by Tinkerbell
Categories Lunch/Snacks
Time 35m
Yield 6 sandwiches, 3-6 serving(s)
Number Of Ingredients 18
Steps:
- Butter each slice of bread you want to use then proceed with ingredients for any one of the options below:.
- Salami and tomato - cover the bread with slices of salami. Add slices of tomato and some onion rings.
- Prawns and lemon - put a lettuce leaf onto the bread. Spoon prawns on top and add some black pepper and a twisted slice of lemon.
- Blue cheese and lettuce - cover the bread with lettuce and thin slices of blue cheese. Sprinkle cress on top.
- Cheese and tomato - lay thin slices of Havarti cheese on the bread. Then, lay a row of sliced tomato along the middle. Add a gherkin garnish.
- Smoked salmon and egg - cover the bread with slices of hard-boiled egg and smoked salmon. Sprinkle it with chopped dill.
- Lettuce, egg and herring - lay slices of hard-boiled egg and fillet of pickled herring on the bread. Sprinkle it with cress.
- Garnishes:.
- Cut a slice of lemon in half. Make a cut in the middle of each half, then twist the ends so that the slice stands up.
- Make thin cuts along the length of a gherkin, cutting almost to the end. Then, spread the slices out like a fan.
SALAMI REUBEN
Come in from the cold and whip up our Test Kitchen's yummy twist on the classic Reuben in mere minutes. It's fun, filling and couldn't be easier!
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 1 serving.
Number Of Ingredients 6
Steps:
- Butter one side of each slice of bread. Place one slice on a griddle, buttered side down. Spread with salad dressing; top with one slice of cheese, two slices of salami, sauerkraut and remaining salami and cheese. , Top with second slice of bread, buttered side up. Cook over medium heat until golden brown on both sides.
Nutrition Facts :
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- Smørrebrød. If there is one food that Denmark is famous for, it is their open-faced sandwiches. A smørrebrød is typically made with buttered rye bread topped with any combination of meats, cheeses, and garnishes.
- Kartofler. These caramelized potatoes are often used as a side dish for Christmas dinner. At one time, they were eaten only by the wealthy because butter and sugar were costly.
- Stegt flæsk med persillesovs. This dish is known as the “national dish of Denmark.” It is a simple and tasty combination of crispy pork, potatoes, and parsley sauce.
- Risalamande. This almond rice pudding is typically served after Christmas dinner. To make it, mix rice pudding with whipped cream, chopped almonds, and vanilla.
- Frikadeller. This savory pork meatball is a favorite in Denmark. It is often served with brown sauce, potatoes, and cabbage. Try the recipe.
- Flæskesteg. Try this recipe for roast pork.In Denmark, the dish is always made with the crispy pork rind intact. Try the recipe.
- Koldskål. The word Koldskål means “cold bowl.” This dish is traditionally a summer dessert that consists of cold buttermilk soup, biscuits, and fruit.
- Karbonader. These breaded pork patties are a popular dinner item in Danish cuisine. Try the recipe.
- Rødgrød med fløde. This traditional Danish food is a red berry pudding served for dessert with whipped cream. Soak the berries in sugar and water. Then heat the mixture up.
- Æblekage. Apple cake isn’t your average cake. Rather, this Danish food is similar to a trifle with layers of stewed apples, caramelized oats, and whipped cream.
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Salami (/ s ə ˈ l ɑː m i / sə-LAH-mee) is a cured sausage consisting of fermented and air-dried meat, typically pork.Historically, salami was popular among Southern, Eastern, and Central European peasants because it can be stored at room temperature for up to 40 days once cut, supplementing a potentially meager or inconsistent supply of fresh meat. Countries and …
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