Fashion on closed sandwiches, sandwiches, like many other masterpieces of fast food, we "infected" the Americans. Sandwiches are different: with meat and fish fillings, with vegetables and different species Cheese supplied with heat heat and cold.
A special place in the popular sandwiculosity occupy products on the grill - appetizing, with a crispy crust, a real treasure for those who are lucky enough to get into a country picnic. It is with this option for a snack we are in a hurry to introduce you to detail.
Grilled Sandwiches Recipes
Sandwiches with shrimps
Set of products:
Olive oil (5 ml)
Baguette (1 pc.)
Spicy sauce (120 g)
Table vinegar (0.5 h.)
Greek yogurt (120 g)
Worcester sauce (1 tsp.)
Creamy butter (half-table)
Garlic (1 slices)
Purified shrimps (450 g)
Peteroshki naked greens, you can mix with dill (2 h.)
Large avocado (1 fruit)
Solid cheese (110 g)
Hammer paprika (0.5 h.)
Green salad (1 beam)
Salt (to taste)
1. Connect the foam oil with sharp sauce (several teaspoons). Add some salt and spices to taste.
2. In a separate dish, mix the mollusks with the remnants of the same spicy sauce. Add olive oil, mix well and leave marinated for a few minutes.
3. Put into the blender peeled and sliced \u200b\u200bavocado, yogurt, crushed greens, crushing garlic and worcester sauce. Pour a bit of vinegar, salute and turn your paprika to taste. Distribute the mass to a uniform state.
4. Immediate shrimp on the grill (pair minutes on each side). Lay out in a bowl, pour the mixture of butter, acute sauce and spices (small portion separated for feed).
5. Cut the baguette into four segments. Hold on a hot grid for about two minutes, then remove and gently cut in the longitudinal direction.
6. Every portion of bread should be abundantly lubricated by avocado sauce. On the four "lower" baguetas, spread the washed and dry lettuce leaves, follow the distribution of thin slices of cheese.
7. Spray cheese residues of acute sauce. Put mollusks, you can once again apply a layer of paste with avocado.
8. Place the grill sandwiches. Suppose before melting the cheese, then cover the upper halves of the baguette and immediately serve to the table.
Sandwich with bacon
Tomatoes (2 pieces)
Bacon (4 slice)
Mayonnaise (120 grams)
Rustic bread (12 slices)
Avocado (1 fruit)
Lemon juice (15 milliliters)
Semi-solid cheese (10 large slices)
Garlic (1 slices)
1. Immediate bacon strips on the grill. One way is enough two minutes.
2. Combine mayonnaise, finely grated or placed in the press garlic, as well as fresh lemon juice. Patch up to your taste.
3. After bacon of the grill, eight bread slices are departed. Hold a minute before the formation of a golden crust, not required.
4. Half slices decompose on the table with a sweeter side down. Lubricate mayonnaise sauceTop cover with mugs of tomatoes and cheese plates.
5. Spread the fresh bread, on a piece on each sandwich. Again, apply mayonnaise, put the bacon strips on it.
6. Make another mayonnaise layer, then distribute the Avocado messenger in the puree. Cover the sandwiches by the remaining toast, turning them so that the roasted side is from above.
7. Press carefully. Put on each sandwich 1 or 2 cheese slices.
8. Place the grill sandwiches and hold until the cheese is twisted. Before feeding, cut the products diagonally.
Chicken Sandwich
Bulgarian pepper (1 pc.)
Soft cheese (8 large plates)
Garlic (3 slices)
Chicken breast (Polkulo)
French Baton (16 pieces)
Terchy Zeidna Lyme (30 g)
Tomato (1 large + 1 small)
Olive oil (35 ml)
Mango (1 large fruit)
Salt (1.5 tbsp)
Salad bow (1 large and 1 small head)
Mayonnaise (100 g)
Crushed kinza (1 medium beam)
Acute green pepper (1.5 pcs.)
Fresh lime juice (2 art. L.)
Paprika and black pepper (on the tip of the knife)
1. To begin with, the marinade should be prepared. Mix finely chopped greens (approximately 3 tablespoons), crushed garlic slice, 1 finely chopped sharp peppers (seeds you first need to remove), grated zest, spices, spoonful of olive oil and 1,5 teaspoons of salt.
2. Cut the chicken with wide stripes (about two centimeters in thickness). Immerse the slices in the marinade and remove in the cold for a whole hour.
3. Cook a small tomato, removing extra seeds. Little bulb clean and also lie. Add garlic (missed through the press), a couple of spoons of chopped cilantro, pieces of remaining acute pepper (necessarily purified from seeds). Severe a spoon of lumb juice and the same amount of olive oil, scare slightly.
4. While the sauce is cooled in the refrigerator, chipped with a large bulb. Bell pepper Cut the stripes, mix with onions, sprinkle with a mixture of olive oil (1 teaspoon), salt (in the same quantity) and crushed garlic.
5. Place the grill chicken. Bake ten minutes, lay out prepared vegetables and continue tomorrow everything is completely readily.
6. Slut bread slices on the one hand. Half lubricate mayonnaise, whipped with the remaining Lyme juice; From above, lay out pieces of mango and chicken.
7. The following layer will be spicy sauce From the refrigerator. Distribute toasted peppers moving with onion rings, cover cheese plates.
8. Slightly "Failure" stuffing and spread the remaining slices of the baton. In conclusion, grilled sandwiches on both sides.
Hot Ham Sandwich
Bread for toasts (4 slice)
Pineapple (2 thin plates)
Semi-solid cheese (4 pieces)
Creamy oil (2 tablespoons)
Ham (60 grams)
Basil leaves (4 pieces)
1. Preheat grilled pan. Put a couple of spoons of butter; As soon as it messes, lay out two pieces of toast bread.
2. Explore cheese. Behind him, alternately, slices of ham and pineapple.
3. Basil is latter. Cover sandwiches by the remaining bread and keep on the grill for about four minutes - until shutting.
4. Turn the products on the opposite direction. After five minutes, the cheese melts, and hot sandwiches can be safely served.
Sandwiches from the liver
Sour cream (15 g)
Carrot (one)
Olive oil (15 ml)
Bully (1 head)
Slices of bread (4 pcs.)
Salt and pepper (to taste)
Boiled beef liver (100 g)
Apple (1 fruit)
Mustard (for lubrication)
Cheese of solid varieties (to taste)
1. Clean, lie and fry the carrot with onions on olive oil. It is necessary to achieve the softening of vegetables.
2. In the same frying pan, lay out an apple, a nasty straw (the fruit is left right in the peel). Dog fire to moderate and continue to extinguish another 5 minutes.
3. Cook the liver on the grater and also add to the frying pan. Get all the sour cream, save and season yourself. Hold on fire a couple of minutes.
4. Separate 2 slice of bread. Lubricate mustard pasta, then distribute the stuffing from the liver and vegetables.
5. Push the sandwiches with grated cheese. Before laying out the remaining bread pieces, they should be covered butter (from the outside of the Sandwich).
6. Place the products on the grill. Prepare before the formation of a ruddy crust on both sides.
Sandwiches with pear
Bread for toasts (4 slice)
Liquid honey (15 grams)
Arugula (added optional)
Dijon mustard (1 tablespoon)
Pear (1 fruit)
Olive oil (for frying)
Solid cheese (4 plates)
1. Stir the grain mustard with honey. Abundantly lubricate toast bread.
2. On the two "lower" slices, distribute arugula, plates of peeled pear and cheese.
3. Align sandwiches with "upper" pieces of bread. Spray with olive oil and fry the products on the grill on both sides - before the melting of the cheese.
Curd Sandwiches
Cottage cheese (100 g)
Toast bread (4 slice)
Olive oil (30 ml)
Cheddar Cheese (80 g)
Olives (1 handful)
Greens, salt and black pepper
1. Put cottage cheese in the blender. Distribute with a disturbed greens and a spoon of olive oil. Sweet, add spices to your taste.
2. Attach the grated cheddar and dried olives. Stir carefully.
3. Immediate bread slices on the grill (only on the one hand). Two toasts cover with stuffing, place the remaining pieces of roasted bread from above. Press well.
4. Put sandwiches on the grille. Sprinkle with olive oil and hold up to the formation of a gilded crust.
Enjoy your meal!
Hot sandwiches: 10 best recipes1. Hot sandwiches with sprats and cheese
INGREDIENTS:
● White Baton - 1 pc.
● Sprots - 1 bank
● Mayonnaise - 2 tbsp. l.
● Garlic - 2 teeth
● Cheese - 120 g
● Greens
Cooking:
White Baton is cut to about 12 slices. Mixes mixed with garlic extremely through the press. To deceive slices of baton with garlic mayonnaise. On each sandwich to lay out 1-2 sprotings. Large - one, small ones - two. Support sandwiches with sprats on the baking sheet. Fight grated in a small grater with cheese. Becate in the oven preheated to 200 ° for 10 minutes. Decorate with greens.
2. Hot sandwiches with pesto, mozzarella and tomatoes
INGREDIENTS:
● 3 glasses of fresh Basil leaves
● 1/2 cup of olive oil
● 2 cloves of garlic
● 1/4 cup of roasted cedar Oreshkov
● 1/4 glasses of parmesan grated cheese
● 500 g of Italian chuck type
● 3 finger tomatoes, thin circles
● 200 g Mozarella cheese, cut into slices
Cooking:
In a blender or kitchen combine, grind the leaves of the basil, olive oil and garlic. Add Cedar Nuts and Parmesan Cheese. Continue to grind until you get the consistency you need.
Heat the oven on the grill function (upper heating element). Doast Italian bread on slices of desired thickness. To each slice lay a pesto layer. Put tomatoes and Mozarella tomatoes and cheese. Start a slices of bread in one layer on large bastard. Put the oven for 5 minutes under the grill for 5 minutes, or until the cheese is launched and will not be twisted.
3. Hot sandwiches with avocado and mozzarella
INGREDIENTS:
● 2 large (or 4 small) slices of black bread
● 1 avocado
● 4 Mozzarella cheese slice
Cooking:
Avocado cut along, remove the bone, then remove the skirt. Cut across slices and decompose on bread. Salted a little. If you want, you can slightly sprinkle with lemon juice. On avocado put slices of mozzarella. Put the oven grill and bake until the cheese is melted.
4. Bruschetta - Italian Hot Sandwiches with Tomatoes and Cheese
INGREDIENTS:
● 1 baguette
● 3 tomatoes, remove seeds and chop finely
● 1 bulbs, very finely cut
● 1 clove of garlic, finely cut
● 1/2 C.L. Dried Basilica
● 1/2 C.L. dried oregano
● 1 pinch of salt
● 1 pinch of hammer black pepper
● 200 g Mozarella cheese
Cooking:
In a small bowl, fold tomatoes, onions, garlic, basil, oregano, salt and pepper. Mix thoroughly cover with a lid and put in the refrigerator. Dravel the oven to 190 s. Draw French Baton by 12 slices diagonally. Put the bread on the baking sheet and fry 5 minutes in the oven, or until it will be twisted. Discount the temperature in the oven to 120 s. Supplement equal to the amount of tomato mixture on slices of roasted bread. Put thin slices of mozzarella cheese slices from above. Put the baking tray back into the oven until the cheese is melted a little and will not appear on tomatoes, about 2 minutes. Apply immediately.
5. Hot sandwich with cheese and tomatoes
INGREDIENTS:
● 1 medium tomato
● 50g cheese
● 2 piece white bread
● Sol
● Dill
Cooking:
Turn on the oven upper heating. Thin cut the tomato with rugs or just cut into finely. Loose cheese. On the bread put tomatoes and salt to taste. Put the cheese on tomatoes and sprinkle with dill. But only the oven will heat up, put sandwiches on the baking sheet (do not add oil) and send it into the oven. As soon as the cheese is melted and roasted (10-15 minutes), you can pull out.
6. Fried sandwiches with cheese and tomatoes
INGREDIENTS:
● Several pieces of bread
● 1-2 tomato
● 100 g cheese
● frying oil
Cooking:
Cut bread, cheese and tomatoes (tomatoes thinly cut into round). Preheat the frying pan, add some oil. Press the bread on one side, then turn over. On the roasted side, lay out tomatoes and cheese. To cover with a lid. When the cheese is melted, sandwiches can be served on the table.
7. Baked sandwiches with cheese and shrimp
INGREDIENTS:
● 200 g of solid cheese
● 150 g of shrimp (can be completely small)
● 2 tomatoes
● 2 cloves of garlic
● 2 tbsp. mayonnaise
● 8 pieces of white bread
Cooking:
Cheese rubbed or cut into thin slices. Shrimp cook, if they are raw, or just defrost if they are already boiled. Tomato cut into very thin circles. Melko chop garlic, mix it with mayonnaise. To smear each piece of chuck mayonnaise, top it up shrimp and pieces of tomato.
On top of putting slices of cheese. Put for a few minutes under the grill until the cheese is melted and will not be twisted.
8. Sandwiches with mushrooms and cheese
INGREDIENTS:
● 4 buns for burgers from whole grain flour
● 250 g of champignon mushrooms (or Shiitaka)
● 1 Lukovitsa
● 2 tbsp. butter
● 150 g of solid cheese
● 2 cloves of garlic
● 1/2 C.L. cumin (optional)
● Salt and pepper
Cooking:
Mushrooms cut into thin slices. Onions - thin half rings. On the creamy oil to pass onions until readiness. Add chopped mushrooms and fry for a few more minutes without covering the lid, on confident fire. Add garlic and cumin. Mix well. Source on a large grater. Prepare buns for burgers - put the mushroom mixture on one half. Sprinkle with cheese and put on the grill for 5 minutes until the cheese is rapid. Get and cover the second half. You can make it in a pan - also laying mushrooms on one of the halves, cover the second half. Put sandwiches on a dry frying pan, cover the lid and fry a few minutes on a weak heat until the cheese is melted.
9. Sandwiches with egg and cheese
INGREDIENTS:
● 8 pieces of white bread (Better Buckat)
● 2 tbsp. butter
● 4 eggs
● 2 cloves of garlic
● 100 g cheese
● 2 tbsp. mayonnaise
● Fresh parsley
● Salt and pepper
Cooking:
Prepare croutons. For this, bread is smeared from 2 sides by creamy oil. The oil must be room temperature to thin and evenly smear the oil. To put the pieces of bread in the pan and fry a few minutes to the ruddy crust. Time to cook eggs. Cook them with a fork. In grate, garlic to squeeze. Allow eggs with cheese, garlic. Salt, step by pepper. Follow mayonnaise.
To smear an egg-cheese mixture on bread, sprinkle with fresh parsley from above.
10. Sandwiches with blue cheese
INGREDIENTS:
● 1. french baguette
● 1/4 cup vegetable oil or melted butter
● 2 pears - purified and sliced
● 250 g Cheese Dor Blue or Gorgonhdzole
● 1 cup of crushed walnuts
Cooking:
Preheat oven to 180 degrees S. Baguette cut and lay out slices into one layer on a baking sheet. Lubricate every oil. On each piece to put on the sliced \u200b\u200bof the pear. Sprinkle with cheese and walnut nuts.
Bake 10 - 15 minutes in a preheated oven, or until pears are not twisted and the cheese will start melting.
1.
2.
3.
4.
5.
6.
7.
8.
9.
10.
Ingredients
- 4 chicken thighs without bones;
- 1 lemon;
- 2 cloves of garlic;
- 1 chili pepper;
- sea salt - to taste;
- 2 carrots;
- 1 small kochan cabbage;
- 1 small bulb;
- 2 tablespoons of skimmed;
- 1 tablespoon of grainy mustard;
- 4 buns;
- several leaflets of arugula.
Cooking
Lay out in a bowl chicken bemps, Add to them the zest and juice lemon, chopped garlic and thin chili pepper. From Chile you need to pre-remove seeds.
Season the chicken with salt and pepper. Mix well and leave marinated for half an hour.
Clean the carrots and cut it with straw. Mix it with chopped cabbage and thin rings of onions. Add yogurt, mustard, salt and pepper and mix well.
Place the chicken thighs on the baking sheet up. Bake 30 minutes in the oven preheated to 200 ° C. The chicken should burst well and be covered with a crispy golden crust.
Cut the buns along in half and slightly dry them in a pan or in the oven. Then lay out on them cabbage salad, chicken and arugula.
jamieoliver.com. Ingredients
For sandwich:
- 2 slice of crunchy bread;
- 2 ham slices;
- 2 slice solid cheese;
- 1 large egg.
For sauce Beshamel:
- 25 g of butter;
- 1 tablespoon of sifted flour;
- 125 ml of milk;
- 1 teaspoon of Dijon mustard;
- pinching ground nutmeg;
- sea salt - to taste;
- ground black pepper - to taste.
Cooking
First prepare Beshemel sauce. To do this, melt half the butter on medium heat in a small saucepan. Add flour and stir up to a homogeneous consistency. We gradually pour into the pan of milk, constantly stirring. Prepare a mixture on slow fire for another 2-3 minutes until the sauce thickens. Then add mustard, nutmeg, salt and pepper, mix and remove from the heat.
Lightly fry bread from two sides. Put on each piece of slices of ham and cheese and pour Beshamel sauce. Place the grill sandwiches or to the microwave so that the cheese is melted.
Meanwhile, melt the remains of the creamy oil in the pan and fry the egg. Put sandwiches on a plate and put the scrambled eggs on them.
jamieoliver.com. Ingredients
- 4 small tomatoes;
- 1 chili pepper;
- a little olive oil;
- sea salt - to taste;
- 410 g of canned chickpea;
- ground black pepper - to taste;
- ½ lemon;
- 3 hunting sausages;
- 4 round buns;
- several leaflets of arugula.
Cooking
Cut tomatoes with small cubes, and chili - thin little stripes, pre-removing from vegetables seeds. Mix tomatoes and almost all chili, sprinkle with olive oil, season with salt and mix.
Drain the liquid from the canned chickpea and rinse it. Lay out the chopper and warm on medium fire, stirring periodically. Then add salt, pepper, zest and lemon juice and a bit of olive oil. Grind the resulting mixture in a blender or with a fork to uniformity. Mix the nut with tomatoes and chili.
Cut the hunting sausages diagonally into pieces with a thickness of about 5 mm. Finger them on a split frying pan about 3-5 minutes. Corners of sausages must be slightly charred.
Cut the buns along and put the mixture on them from the chickpeas, roasted sausages, arugula and the remaining chile.
jamieoliver.com. Ingredients
- 150 g of podolkova beans;
- 2 Pynes of the Green Luke;
- 1 tablespoon of walnuts;
- 1 ½ tablespoon of olive oil;
- sea salt - to taste;
- ground black pepper - to taste;
- 4 slices of rye bread;
- 50 g goat cheese.
Cooking
Cut the circles podle beans and green Luc. Slightly fit walnuts On a dry frying pan, then lay them out and grind them.
Heat the tablespoon of olive oil in a pan. Add beans and onions and roast 4 minutes until they softened. Season salt and pepper.
Fruit bread from two sides. Then lay out a mixture of beans and onions on it, folded goat cheese And nuts and sprinkle with olive oil.
Gordon Ramsi Recipes
Gordonramsay.com. Ingredients
- several tablespoons of olive oil;
- 700 g of beef fillet;
- sea salt - to taste;
- ground black pepper - to taste;
- 1 garlic head;
- 3-4 twigs of thyme;
- a little creamy oil;
- ½ red bulbs;
- 2 chili peppers;
- 250 g of red and yellow cherry tomatoes;
- 1-2 teaspoons of balsamic vinegar;
- a little basil leaves;
- 3 tablespoons of mayonnaise;
- 3 teaspoons of cerebral grainy;
- 12 slices of chiabatta;
- 12 lettuce leaves.
Cooking
Heat a large frying pan and pour a couple of tablespoons of olive oil into it. Sattail with salt and pepper fillets and fry on a strong fire for 1-2 minutes on each side. Beef must acquire a brown shade.
Add the scope of garlic and thyme into the pan in the pan and put meat on them. Melt butter in the same frying pan and pour them fillet.
Put the frying pan with the oven preheated to 200 ° C for 15-17 minutes. Meat should turn out to be damp. Remove the meat out of the oven, cover the foil and allow it to cool for 15 minutes, periodically watered with fat from the frying pan.
At this time, cook sauce. To do this, heal olive oil in a pan, add chopped onions and chili (without seeds) and roast on medium fire for 5 minutes. Put tomatoes cut to vegetables to vegetables, spell, pepper and cook another 6-8 minutes until tomatoes will start softening. Pour vinegar, reduce the fire and extinguish sauce about 6 minutes. Then add the sliced \u200b\u200bleaves of the basil and spices, mix and lay out in a bowl.
In another bowl, mix mayonnaise and mustard. Sprinkle slices of chiabatta with olive oil, spray, pepper and fry on a split frying pan for 1-2 minutes on each side.
Cut the beef fillet for six pieces.
Lubricate each slice of chiabatta by mayonnaise-mustard dressing and put on top of the leaf of lettuce. At six slices, lay out pieces of fillet and tomato sauce. Cover them with the remaining bread (salad down) and cut into half.
Gordonramsay.com. Ingredients
- 1 small bulb;
- 2 cloves of garlic;
- a little olive oil;
- 1 teaspoon ground pepper Chile;
- sea salt - to taste;
- ground black pepper - to taste;
- 75 g of breadcrumbs;
- 3-4 tablespoons of milk;
- 500 g beef minced;
- 3 tomatoes;
- ½ red bulbs;
- several twigs of the cilantro;
- 1 teaspoon of white wine vinegar;
- pinching sugar;
- 4 oblong buns;
- 2 Mozarella balls.
Cooking
Grind onions and garlic and fry them on olive oil for 5 minutes until they softened and get a golden shade. Add ground chili, salt and pepper to vegetables and put in a bowl.
In another bowl mix breadcrumbs, milk, salt and pepper. Stir the resulting mixture with fried vegetables and minced meat. Wet tag with a resulting mass of several diameters about 4 cm and leave them for half an hour.
Then hear olive oil in a pan and fridge meatballs on medium heat for 10 minutes. They must be painted and covered with a golden crust. While the meatballs are preparing, finely cut the tomatoes, red onions and cilantro and mix them with vinegar and sugar.
Cut the buns along and slightly dry the sections on the grill or pan. On half of the buns, lay out the meatballs and pour apart from the pan, in which they were preparing. From above, put pieces of mozzarella and enter the oven (Maglin mode) or the microwave so that the cheese is melted.
Then lay out tomato refueling, Cover the remaining halves of the buns and slightly press the finished sandwiches.
Gordonramsay.com. Ingredients
- 2 small bulbs;
- 3 cloves of garlic;
- several twigs of parsley;
- 700 g beef minced;
- 1 egg;
- a little soy sauce;
- 2 Slice of white bread;
- 75 ml of milk;
- 1 ½ teaspoon of dried oregano;
- sea salt - to taste;
- ground black pepper - to taste;
- a little olive oil;
- 400 g of tomatoes pulp;
- several branches of the basil;
- 6 oblong buns;
- 150 g Cheese Cheddar.
Cooking
Grind 1 bulbs and 2 cloves of garlic, pour half parsley. Add mince, whipped egg, soy sauce, operated in milk bread, 1 teaspoon oregano, salt and pepper. Mix well.
Wet hand blinded from minced meter 18 meters. Put them on a baking sheet, covered with foil, and bake for 20-25 minutes in a heated to 200 ° C oven. Meatballs must be completely drunk.
Meanwhile, pour olive oil into the pan and put it on the middle fire. Grind the bulb and 1 clove of garlic and lay out in the pan. Add ½ teaspoon oregano, salt, pepper and tomato flesh. Mix, cover the lid and prepare 10-15 minutes before thickening. Then add the remaining chopped parsley and chopped basil leaves to the sauce. Remove the frying pan from the fire.
Finished meatballs lay out in tomato sauce and mix. Cap buns along. Put in each 3 meatballs, tomato sauce and grated cheese. Send sandwiches in the oven (Grill mode) or a microwave for 5 minutes so that the cheese is melted.
Recipe Martha Stewart
Marthastewart.com. Ingredients
- 5 tablespoons of unsalted butter;
- ½ Little bulbs;
- ½ cup of sifted flour;
- 1 ½ cup of milk;
- 2 tablespoons of grated solid cheese + ½ cup for sprinkling;
- salt to taste;
- ground black pepper - to taste;
- 4 slices of rye bread;
- 2 small tomatoes.
Cooking
Put 2 tablespoons of butter and melt them on medium heat. Add the chopped onion and fry it 2 minutes until it softened. Pull the flour and cook for another minute, stirring periodically. Pour the milk and stir another 2 minutes until the mixture thickens.
Remove the saucepan from the fire. Add 2 tablespoons curious cheese, salt, pepper and mix well sauce.
Finger bread from two sides and spread it with the remaining butter. Put on each slice of 2 tablespoons cheese sauce And 3 thin Tomato Circle. Sung and pepper in taste.
Sprinkle sandwiches with grated cheese and put in the microwave so that it will deal. Before serving, make a dish with ground pepper.
