611765 Не знаю подойдёт ли... но вот лови рецепты сендвичей:)

Chicken salad sandwich

Hard cooked eggs 2, chopped Cooked chicken 1 cup, finely chopped Sweet pickle relish 2 tbsp Celery ¼ cup, finely chopped Mayonnaise 1/3 cup Softened butter 3 tbsp Salt and pepper Sandwich bread

Mix chicken, celery, eggs, sweet pickle relish, salt, mayonnaise and black pepper. Spread butter on bread and then spread the salad mixture and cut into preferred shapes. Chill it in a covered container until ready to serve

Waffled Ham and Cheese Sandwiches

Ingredients 1 stick (1/2 cup) unsalted butter, softened 16 slices firm white sandwich bread 8 thin slices boiled ham (1/4 lb) 8 thin slices Swiss cheese (1/4 lb)

Preparation Preheat waffle iron on high until just beginning to smoke. Reduce heat to moderate and brush generously with some butter.

Spread butter on 1 side of 8 bread slices and turn slices over. Top 4 slices with 1 slice ham and 1 slice cheese, folding in any overhang, then top with remaining 4 buttered bread slices, buttered sides up. Cook sandwiches in batches (number of batches will depend on size of your waffle maker) until bread is golden and crisp, 4 to 6 minutes.

gagaaguilerovna Crack the eggs into a bowl that's deep enough to support vigorous whisking. Thin the egg mixture with milk, cream, or even water: this will make gently cooked scrambled eggs more tender. Whisk the mixture until well combined. Don't add salt yet, as it can make the eggs tough. Heat a skillet over medium heat. We melted a pat of butterin the pan to add its rich flavor to the eggs, but you can use cookingspray or use a nonstick pan if you prefer. When the butter starts to bubble or a drop of water added to the pansizzles, pour in the egg mixture. Immediately reduce the heat tomedium-low. Sprinkle the egg mixture with salt and pepper to taste/ This is the time to add minced herbs, shredded cheese, choppedscallions, sautéed mushrooms, chopped tomato, or anything else you like. With a wooden spoon, start to scrape the eggs from the edge of the pan to the center, forming large soft curds. Continue scraping your spoon along the bottom of the pan to redistribute the eggs as they cook.You should start to see the bottom of the pan as your spoon scrapes a trail through the eggs.When the eggs look wet but are no longer liquid, gently mound the eggs into the center of the pan. turnoff the heat but leave the skillet on the burner. The scrambled eggswill continue to cook from the heat of the pan and from the residualheat in the eggs. Now's the time to put toast in the toaster and grab apair of plates.