Mini Sandwiches
Easy and Wholesome Mini Sandwiches for a Delightful Brunch
On hot days, cooking feels like a chore, and preparing a full meal can be overwhelming. These mini sandwiches are a simple yet satisfying solution, perfect for using up leftover vegetables from your fridge. They offer a healthy and filling meal with a fresh, delightful taste.
Bread- 3 small buns (morning rolls or whole grain bread, lightly toasted if desired)
- A small handful of sprouts
- 1 ripe tomato
- 2-3 slices of cheese
- A generous amount of lettuce
- 3 eggs
Sauce & Extras- Mayonnaise, to taste
- Ketchup, to taste
- A little butter (for spreading on the bread)
- Mayonnaise, to taste
- Ketchup, to taste
- A little butter (for spreading on the bread)
Cooking Instructions
Step 1
First, prepare the bread that will form the base of your sandwiches. I’m using soft, natural whole grain morning rolls. Carefully slice each bun in half horizontally using a serrated bread knife. For an extra crunch, you can lightly toast the buns before slicing.
Step 2
Wash the fresh tomato thoroughly under running water. Then, slice it into rounds about 1cm (approximately 1/2 inch) thick. Aim for a consistent thickness; slices that are too thin might crumble.
Step 3
Wash the sprouts and lettuce well. After washing, it’s crucial to drain them thoroughly using a colander or by patting them dry with paper towels. This prevents the sandwiches from becoming soggy and keeps the ingredients crisp.
Step 4
Lightly spread a thin layer of butter on the cut side of each bread half. Butter adds a lovely richness and helps keep the bread moist. You can skip this step if you prefer.
Step 5
Fry the eggs to your liking. Sunny-side up or over-easy works well, but for sandwiches, it’s best to cook them until the yolk is slightly set to avoid a mess when assembling.
Step 6
While the fried egg is still warm, place a slice of cheese on top. The residual heat from the egg will gently melt the cheese, making it gooey and adding a delicious, creamy flavor.
Step 7
Now, generously pile on the drained greens. For an extra zing and crunch, consider adding thinly sliced onions or pickles. They’ll enhance the overall flavor profile and texture of your sandwich.
Step 8
It’s time for the sauces! Drizzle mayonnaise and ketchup in a zigzag pattern over the fillings. Be mindful of the amount you use; too much can make the sandwich overly salty. Adjust to your preferred taste ratio.
Step 9
Finally, arrange the sliced tomato on top of the sauces. Place the top half of the bun over the fillings, and your delightful mini sandwich is ready! Enjoy this simple yet nutritious and satisfying brunch option.
