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I’m somehow obsessed w/ sandwiches. Nothing changed so far. Maybe it’s a by-product of Corona Times. Working in home office, no canteen, no lunch meetings in cafés or so … all is homebound, all meals are at home. So what to cook each day? A sandwich seems a fine idea. If you use a substantial bread, thick & big slices, adding substantial ingredients … & it’s an easy & fast process.
For the record:
Even now when approaching slowly pre-Corona times sandwiches don’t lose their charmingness.
Today I’ve made a hot sandwich, pan-fried, which should be eaten at once after the pan session is over.
To get nicely brown & crisp bread in a pan all the slices of bread have to be buttered.
We’ll make 2 sandwiches – it’s possible because 2 of them just fit into my pan.
Let’s start …
What do we need?
It isn’t so much although in the recipe box it seems to be rather a long list:
- 4 slices of white bread
- a small can of tuna w/ olive oil
- a ball of buffalo mozzarella
- some cherry tomatoes
- spring onions
- Greek yoghurt mixed w/ olive oil, lemon oil, sweet French mustard & some dried Mediterranean herbs.
We start w/ the tuna: just drain most of the oil, then pick the tuna into pieces & add finely chopped spring onions.
We whip the Greek yoghurt w/ the oils & the mustard & add the herbs.
We chop the buffalo mozzarella & the tomatoes.
Now start heating your pan & butter the slices of bread.
Put 2 slices of bread in the pan w/ the buttered side down.
Add the yoghurt mess – generously.
Add the tomatoes – as generously as you like.
Top everything w/ mozzarella (half of your mozzarella!) … & put a lid on the pan.
The sandwich is ready for further assembling as soon as the mozzarella is soft.
For the record:
When preparing a pan-fried sandwich for the very 1st time I didn’t watch the mess in the pan meticulously – I got a burnt sandwich & I had to restart. So take the time to watch the progress in the pan!
When ready add the tuna mess, some more dressing & tomatoes & the rest of the mozzarella.
Put the remaining slices of bread on top – buttered side up & press slightly. Then grab your spatula & flip the sandwich around. Close the lid & let it cook for some more minutes.
Ready for serving!
- 4 slices wheat bread (thick & big)
- some butter
- 1 can tuna in olive oil (80g)
- 2 spring onions
- 4-6 cherry tomatoes
- 1 ball buffalo mozzarella (125 g)
- 3 tbsp Greek yoghurt (10%)
- 1 tbsp olive oil
- 1 tsp lemon oil
- 1 tsp sweet French mustard
- 1 tsp dried Mediterranean herbs (mixed)
- salt & pepper (to taste)
- Butter the slices of wheat bread & set aside.
- Chop the spring onions finely.
- Drain the tuna, pick to pieces w/ a fork & mix w/ the spring onion mess & set aside.
- Chop the tomatoes & set aside.
- Chop the mozzarella & set aside.
- Whip the Greek yoghurt w/ the oils, the mustard, the dried herbs & add salt & pepper to taste.
- Put 2 slices of bread (buttered side down) in a (non-stick) frying pan & heat it up. Add the dressing on top & distribute evenly. Add the tomato slices & half of the chopped mozzarella.
- Add a lid & let it cook for 3-4 min. Carefully: always watch what happens to prevent the bread from burining.
- As soon as the mozzarella is very smooth, add the tuna mess & the rest of the chopped mozzarella.
- Put the remaining slices of bread on top (buttered side up).
- Press together & flip over - carerfully. Put on the lid for another 3-4 min (or less).
- Serve at once.