Sandwiches always do well. Breakfast, lunch, a picnic or just in between. There are countless options and you can make the most diverse sandwiches, but try some different fish sandwiches.
Bread
Originally we are talking about white bread and the enthusiast can still take this. But make it a bit healthier and take the brown bread in a white jacket. All vitamins of brown bread can be found in the white bread. There are now various brands that have this bread in their range.
Furthermore, it is tasty and healthy to take different types of brown bread to make sandwiches. Whole wheat, coarse whole grain, waldkorn etc.
Mackerel
Ingredients
- mackerel (water-based can)
- bread
- iceberg lettuce
- butter
- tomato
- cucumber
- onion
Preparation
Spread the bread with the butter and put some slices of lettuce on top. Cut some onion rings and put them on top. Then the pieces of mackerel on top and on the mackerel with a large slice of cucumber and tomato. Some lettuce leaves on the other slice of bread and close the sandwich. Press it lightly and cut the sandwich diagonally. Possibly again to get smaller sandwiches. Put it all in the refrigerator for half an hour.
Tuna
Ingredients
- tuna (water-based can)
- bread
- mixed salad
- radish
- yogonnaise
- pepper
- tomato
- cucumber
Preparation
Spread the bread with some fresh yogonnaise and put some slices of lettuce on it. Put some tomato slices on top and put some pepper on top. Then a large slice of cucumber and some small slices of radish on top and put the tuna on top. On the other sandwich some yogonnaise with lettuce and close the sandwich. Press lightly again and cut diagonally. If desired, make them smaller by cutting them diagonally again. Refrigerate for half an hour and then serve.
salmon
Ingredients
- slices of salmon for the sandwich
- bread
- basil
- arugula lettuce
- capers
- Red onion
- yogonnaise
- pepper
Preparation
Spread the bread with some fresh yogonnaise and put some slices of arugula lettuce on top. Sprinkle some capers on top and then top with a generous slice of salmon. Some onion rings, fresh basil and some pepper on top. Then spread the other slice of bread, add some lettuce and close the sandwich. Cut diagonally and again to make small sandwiches. Refrigerated for half an hour and ready to serve.