roast sandwich

INGREDIENTS:
-4 rosette breads
-180 g of asado per person (here a recipe)
-8 sheets of lettuce Creole

For caramelized onions

-4 medium (here the art) cut onions pen.
-2 tablespoons sugar.
-1 tablespoon chopped rosemary.
-1 dash of vinegar.
-olive oil amount needed.
-salt and pepper to taste.

PREPARATION:
1.-Prepare the roast with enough juice as in this recipe.
2.-Cut into medium slices and place two slices in the rosette bread
accompanied by lettuce
4l d,g
3.-If you want you can add a little mustard.
4.-To prepare the onions caramelized onions took a pan with olive oil, add
the sugar, salt and
pepper, cook over medium heat until candy color.
5.-Finally add a splash of vinegar and rosemary.

Fresh ham and cheese sndwich

INGREDIENTS:
-01 butter croissant ,Butter spread on bread
-3 tbsp. Cream Cheese Apricot jam 4 sheets of ham
-3 cuts cheese cuartirolo Oregano to taste Oil.

PREPARATION:
1.-We divide the bread into two and we spread on the base with room temperatura
butter as these breads are very fragile and may be damaged .

2.-We spread the top with cream cheese sandwich .

3-.We distributed at the base ham pork tenderloin and above this we spread the
apricotjam
.
4-.Cuartirolo settled over the cheese in stages , as in the image .

5.-Sprinkle with cheese and oregano to taste a few drops of oil , preferably olive.

6.-We cover and exert a slight pressure on the sandwich.

Butifarra
INGREDIENTS:
-04 French bread , baguette or rosette.

-250 gr. country ham.

-01 Creole lettuce (optional )

-Creole sauce ( follow the link to see the recipe)

PREPARATION:
1.-We follow the recipe for onion sauce that we link the ingredients and reserve.

2.-Cut the bread in half, we put the lettuce and ham this , forming rolls as in the image.

3.-Finally we aderezamos with onion and serve immediately so that the sauce does not
soak the bread.

smoked tenderloin sndwich

ingredients:

-Pepinos 3 Vinagre of alcohol to 300 cc

-Sugar 150 g
-Sal , 30 g
-Sal gruesa 100 g
-Rosemary fresco c / n
-Tomates secos 50 g
-Agua Caliente c / n
-Pan Baguette
- Lomito ahumado con hierbas 300 g
-Queso Cheddar 300 g
- Lechuga buttery 200 g
1. Cut cucumbers along with a mandolin , very fine . Place in a pot alcohol vinegar with
sugar and salt. Let a boil and add the cucumbers. Cook for a few seconds and set
aside.
2. Arrange within the processing coarse salt and fresh rosemary . Process and set
aside.
3. Soak dried tomatoes in hot water.
4. Cut the baguette in half a loaf . Spread mayonnaise and pour vinegar on both sides.
5. Add the steak, cheddar cheese, drained cucumbers, tomatoes dried hydrous ,
utterhead lettuce leaves , grains of salt rosemary and olive oil . Close the sndwich

and serve.

TURKEY SANDWICH
ingredients:
1 turkey of 7 kg , eviscerated
7 juice lemons
2 teaspoons minced garlic
1 tablespoon pepper
1 tablespoon cumin
1 tablespoon powdered oregano
1 sachet of seasoning Aji -No- Moto
2 cups white wine
3 bay leaves
1 sprig rosemary
2 cups water
3 onions to the pen
2 large rocotos seeded , chopped
1 tablespoon oil
1 French bread

PREPARATION:
1.-Baste with marinade turkey inside and out.
2.-Place the giblets with laurel and rosemary inside the turkey .
3.- Arrange the turkey in a roasting pan with edges 10 centimeters high , pour the water
and place in the oven at 200 C for an hour and a half. For the breast is cooked ,
4.-turn the turkey and cook for another half hour .
5.-Remove from oven and let cool. Mix the onion with the chili pepper .
6.-Pour remaining lemon juice and oil.
7.-Season with salt. Cut the breast , leg meat and sliced meeting .

8.-Mix the meat with the cooking juices and serve in breads .
9.-Serve with onion sauce and , if desired, add tartar sauce and mustard.

sndwich with cracklings

ingredients:

-A bag of bread .
-A kilo of pork cut into medium-sized prey.
- Umami Seasoning .
-Vegetable oil.
- Cumin. Pepper.
-Salt to taste.

PREPARATION:

1.-Cut the pork into 2 -3 pieces.

2.-Place in a pot and cover with water .

3.-place the pieces of meat and let it brown lightly in their own fat .

4.- Peel the potatoes and cut into thin slices.

5.-Deep frying .To make the creole sauce , seasoning with salt onion in a bowl , rinse in
plenty of cold water and drain.

6.-Open the bread

.
7.-Remove excess crumbs .

8.-Slightly warm them in the oven and fill each.

Peruvian food, meat, sausage Tortilla

EntradasSndwich Huachana and Salsa Criolla
ingredients:
-4 french bread.
-2 huachanas sausages
-4 eggs
-1 onion, julienned
-1/2 red bell pepper diced
-2 tomatoes , diced
-3 tablespoons oil for frying
-3 tablespoons coriander pepper to taste salt,
-2 tablespoons olive oil for creole sauce
-2 lemons

PREPARATION:
1.-removing the sausage wrap her crumble the sausage, then add the eggs and whisk
vigorously until a dough for frying list
2.-Seguidamente put the fire pan Then we take the egg mixture , with Huachana
sausage, roll it out well . We are turning down the heat and move the pan in a
circular
motion so that the tortilla to move in and not stick
3.-Damos turn the tables by placing a flat plate over the pan, as a cover , and turning
the pan over the plate. Now let's take back the tortilla , leaving carefully slip from the
plate to the pan.
4.-Movemos again with circular movements the pan and cook for 2 to 3 minutes,
depending on the taste of diners.
5.-To put together this sandwich omelet with sausage and Creole sauce Huachana we
open the pan add the sausage omelet add the creole sauce and serve on a plate in

the image of the recipe

grilled chicken sandwich wing

Ingredients:
-1vegetable oil cucharadira
-1 clove garlic , finely chopped
-1/ 4 cup water
-1 Knorr Homestyle Stock tub - Chicken
-1/4 ketchup
-1teaspoons brown sugar
-2 teaspoons apple cider vinegar
-4 cups diced grilled chicken

PREPARATION:

1. Chop garlic and put it to fry . In the original recipe mix it with onions, but because in
my family are not very fond of this vegetable , I will use only garlic. In the pot with the
garlic, add the chicken
2. Mix in a separate pot , Knorr Homestyle Stock , apple cider vinegar , sugar , water
and tomato sauce.
We left it at high temperature about 5 minutes until all ingredients are well
incorporated.
3.-Then he went down to the temperature and stir .
4.-Once the sauce and chicken list, we mix everything together and let stand at media.
temperature.
Then we put to toast bread And ready to serve!

SANDWICH FILLING
Ingredients:
4 slices of bread

1 can of tuna in olive oil

3 teaspoons mayonnaise

1 stalk celery

1 spring onion the juice of half a small

lemon a pinch of dill a pinch of pepper

PREPARATION:
1.-Wash the celery and take care to remove the thicker strands that we can
find. We chop it into
thin wheels, including chive hojas.
2.-Picamos also very finely .
We drain the oil can of tuna and took the carne.
3.-En a bowl or a bowl we have all the ingredients and mix well with a fork,
mashing well the
pieces of tuna to remain as a kind of mayonnaise pasta.
4.-La help us give consistency . Sprinkle with lemon juice and sprinkle small
half over dill and
pepper to taste. We continue stirring until all ingredients are well blended.

sandwich with pork

Ingredients:
-3 tbsp. oil
-1/4 tz . ground red pepper sauce
-1/2 tsp . minced garlic 1/2 tsp . oregano 1/2
tsp . cumin
-1/2 tsp . Pepper
-1 pork leg
-1 cup . White wine
-1 1/2 onions pen
-1 rocoto deveined and seedless , chopped
juice
-3 lemons
-10 French bread

PREPARATION:
1.-Season with oregano , cumin , pepper and salt. Rub pork leg with dressing
and let marinate
for four hours. Then, put the pork in a roasting pan .
2.-Add half cup of water and place in the oven at 150 C for one hour.
3.- Mix wine with a cup of water and pour over pork .
4.-Cook for an hour . Remove from oven and let cool
.
5.-Cut meat into slices and set aside. Open the bread , arrange pork chops
and serve with onion

and hot pepper sauce . serve

Peruvian desserts sandwich

school. I,E Coronel Bolognesi

Nombre: jheysoon Kenner limachi larico
Course: English
Turn:

II Teacher : Maribel Moscoso

Tacna Peru
2016