Search results
Results from the WOW.Com Content Network
The traditional cucumber sandwich is a crustless tea sandwich (or finger sandwich) composed of thin slices of cucumber situated between two thin slices of lightly buttered white bread. The sandwich originated in the United Kingdom, and modern variants, largely of United States origin, introduce cream cheese , mayonnaise , chopped dill or spices ...
4. French Toast. Slightly stale bread is perfect for French toast. It soaks up the eggy custard without falling apart or turning to mush. Whisk together eggs, milk, a splash of vanilla, and a ...
Made with pambazo bread dipped in a red guajillo pepper sauce and filled with potatoes and chorizo. Pan-bagnat: France: Round bread (bread bagnats) topped with green salad, tomatoes, hard-boiled eggs, tuna, anchovies, cucumbers, fava beans, artichokes, green peppers, radishes, onions, basil, and black olives.
However, most sour pickled cucumbers are also high in sodium; one pickled cucumber can contain 350–500 mg, or 15–20% of the American recommended daily limit of 2400 mg. [30] Sweet pickled cucumbers, including bread-and-butter pickles, are higher in calories due to their sugar content; a similar 30-gram (1.1 oz) portion may contain 80 to 130 ...
Panera is one of the most popular fast casual restaurants chains for breakfast and lunch. The chain serves up freshly baked artisan breads, sandwiches, soups, and salads.Since it first launched in ...
Benedictine or benedictine spread is a spread made with cucumbers and cream cheese. [1] [2] [3] Invented near the beginning of the 20th century, [1] it was originally and still is used for making cucumber sandwiches, but in recent years it has been used as a dip [3] [4] or combined with meat in a sandwich.
To prevent that bread from becoming a floppy mess the moment it hits the other hot ingredients, Hereford suggests letting the toasted bread rest on a wire rack for 30 seconds. “Because the air ...
Panzanella (Italian: [pantsaˈnɛlla]) or panmolle (Italian: [pamˈmɔlle]) is a Tuscan and Umbrian chopped salad of soaked stale bread, onions and tomatoes that is popular in the summer. It often includes cucumbers, sometimes basil and is dressed with olive oil and vinegar. It is also popular in other parts of central Italy.