Sandwiches with fish and cheese in the oven. Hot fish sandwiches. Cooking in the oven. Delicious sandwiches in the oven - cooking secrets

18.09.2021

Cook these hot fish sandwiches in the oven and feed all your loved ones. It will turn out delicious, and it will take very little time.

These sandwiches will appeal to fish lovers.

Having a fairly simple list of ingredients, we get portioned nests, unusual in serving, with juicy filling and delicate taste.

At the same time, cooking is also not distinguished by the complexity and variety of processes.

You can experiment with filling additives, such as your favorite herbs, spice mix, or soy sauce. If desired, mayonnaise can be replaced with fat sour cream or cream.

Such mini-pies are a great way to diversify the fish menu and prepare a dish from ordinary products that is even worthy of a festive table.

Surprisingly, in the ready-made sandwiches, the taste of a loaf is poorly guessed, and the fish acquires a very delicate taste.

Ingredients:

fish (pelengas, hake, navaga, pink salmon, etc.) - 300-400 gr.;
medium-sized onion;
loaf (preferably round in section);
milk - 250 ml.;
mayonnaise - 150 ml.;
celery greens;
vegetable oil for lubrication;
salt and pepper.

Preparation:

Filtered fish if using whole carcasses. Additionally, check the fillet for bones.

Chop into small pieces. Chop the onion into small cubes.

Finely chop the celery leaves.

Mix the ingredients well. Cut the loaf into circles about 3 cm high. Moisten in milk, squeeze carefully and put in a mold, the bottom of which is greased with vegetable oil.

Make "nests" by simply crushing the crumb inside the blanks with your fingers. It is important to be careful not to damage the sides and bottom of future cakes. Fill the blanks with the filling, compacting it with a spoon.

Grease the surface of the pies with mayonnaise (as an option - sour cream or heavy cream) and put in the oven for 45-50 minutes (180 degrees).

If desired, 10 minutes before the end of the cooking time, you can additionally sprinkle the dish with grated cheese.

You can present such open sandwiches both directly from the oven and in a cooled form. This is a self-contained dish.

But these hot fish sandwiches are perfect, for example, a light summer salad, sliced fresh vegetables, sauerkraut or a dish with pickles.

Oven hot fish sandwiches can be served for breakfast or as a snack. They turn out to be very tasty, slightly crunchy on the bottom, juicy, soft on the inside and on top. I had slices of fresh salmon, you can use another fish, only you need to cut it into thin slices. In any case, it will turn out great!

Ingredients

To prepare hot sandwiches with fish in the oven, you will need:

pieces (trimmings) of salmon or other fish - 100 g;

white loaf - 5-6 slices;

raw egg - 1-2 pcs.;

milk - 70 ml;

salt, freshly ground black pepper - to taste;

mayonnaise (or sour cream) - 2-3 tbsp. l .;

vegetable oil - 1 tsp;

hard cheese - 70 g.

Cooking steps

Beat the egg and milk well with a whisk or fork. Dip each slice of loaf in the milk and egg mixture on one side.

Cover a baking sheet with parchment, grease it with vegetable oil. Put all the loaf slices on a baking sheet so that the side of the bread soaked in the milk and egg mixture is on top. Put thin pieces of fish on the slices.

Grease a little with mayonnaise (or sour cream).

Sprinkle the fish sandwiches on top with hard cheese grated on a medium grater.

Bake sandwiches for 15-20 minutes in an oven preheated to 180 degrees.

Delicious, juicy, mouth-watering hot fish sandwiches, cooked in the oven, serve.

Bon Appetit!

1. A simple recipe for hot saury sandwiches

We need:

Canned food "Saira" -1 pc.
Hard cheese - 150 gr.
Egg -4 pcs.
Vegetable oil
Turnip onion - 1 pc.
Garlic - 1 wedge
Butter
Mayonnaise
Greens
Ground pepper

The recipe for this hot sandwich

Boil and chop the egg. Chop the onion finely and fry in vegetable oil.
Rinse greens, dry and chop. Grate the garlic.
Drain the liquid from the canned fish, remove large bones and mash the fish with a fork. Now mix everything - egg, fish, onion, garlic and herbs. Add some mayonnaise, pepper and stir.
Spread the pieces of loaf with a thin layer of butter and put the resulting mixture on them.
We send the sandwiches to the oven for 8 minutes. At this time, we cook cheese - rub it on a coarse grater. We take out the sandwiches and decorate with grated cheese and put them back in the oven for a couple of minutes.

2. Recipe for a hot sandwich with pink salmon

We need:

Smoked pink salmon
Butter
Mayonnaise
Baton
Green onion
Butter
Dill

Hot Fish Sandwich Recipe

Boil eggs, cool and mash with a fork. Peel the pink salmon and mash it with a fork. Finely chop the green onions and herbs. Mix everything by adding mayonnaise.
Grease the loaf pieces with a little oil from below, and put the fish mixture on top and sprinkle with grated cheese. We send it to the hot oven until the cheese is golden brown.

3. Hot Tuna Sandwich Recipe

We need:

Canned tuna
Turnip onion
Canned corn
Mayonnaise
Pickle
Dill

Hot Tuna Sandwich Recipe

Knead the tuna with a fork, cut the cucumbers into strips, finely chop the onion and dill and mix it all, adding corn and mayonnaise.

Fry the loaf in a toaster and put the tuna mixture on the pieces of the loaf.

4. Recipe for hot herring sandwiches

Which Russian doesn't like herring? It turns out that you can also make hot sandwiches with herring.

We need:

Herring
Red onion
Butter
Greens
Vinegar
Olive oil
Lemon
Olives
Soy sauce
Black bread or baguette

Recipe for making a hot herring sandwich

Pour boiling water over the red onion, then marinate in olive oil, adding balsamic vinegar and soy sauce for about 15 minutes.
Peel the herring of skin and bones and cut the fillet into small pieces.
We make croutons from bread, frying the pieces in a pan until golden brown.
In a blender, beat the butter and herbs.
Lubricate the croutons with an oily mass, then put the herring, and pickled onion on top. It remains to decorate our hot fish sandwiches with olives and lemon

5. Recipe for hot sandwiches with shrimps and red caviar

We prepare very exquisite hot seafood sandwiches. Such sandwiches are prepared quickly and will decorate any table.

We need:
Red caviar
Dill
White bread
Vegetable oil
Shrimps
Butter
Lemon
Soft curd cheese

Recipe for making a hot sandwich with caviar and shrimps

Boil the shrimps. Fry the bread in a skillet. For each fried piece of bread we put: one teaspoon of cheese, red caviar on top, 1 shrimp next to it and decorate with lemon and herbs.

6. Recipe for a hot sandwich with cod caviar

Cod roe is very healthy, and combined with hot sandwiches, this dish turns out to be original and tasty.

We need:

Mayonnaise
Turnip onion
Cod roe
Greens (dill, parsley)
Pepper
Lettuce leaves
Bay leaf

Recipe for making a hot cod caviar sandwich

Rinse caviar and put in boiling water, season with salt and pepper, add bay leaf, dill and parsley. Cook for 25-30 minutes. Then drain the water, cool and cut into rings.
Finely chop the onion and mix with mayonnaise.
Fry the bread. Put caviar on slices of bread and mayonnaise mass on top.
Put lettuce leaves on a plate, and on them hot sandwiches with cod caviar. Decorate with herbs on top.

Article for the competition

Dear reader, like it if the article turned out to be useful for you, you will thank the author :)))

This recipe is just that example when you don't understand: well, how can you make such a delicious dish from these simple ingredients? Well guys, seriously! Baton, onion, mayonnaise, butter and pike perch! Everything!))) I would see it now, I do not give myself a guarantee that I would cook. I would have looked skeptically, supposedly "Well, what could be interesting here" and at the same time would have lost a lot. But, fortunately, I have known this method of cooking pike perch since childhood. Moreover, I was such an eater… I barely ate hearty food such as cutlets and soups. All the cookies for me, and give me the waffles. But I loved these sandwiches! And I still love them madly!

From May to the present day (November) not far from my house, fishermen are selling freshly caught pike perch. Butchering it is not difficult, there is nothing to be afraid of. The internet is full of instructional videos. Two or three any fish for practice and the fourth you cut calmly and quickly. This fresh meat costs 230-250 re per kilogram. I have not seen fish less than 1 kg 300 g. In general, one fish comes out about 300 rubles. But in the store you can often see frozen pike perch fillets. And the cost will be similar to a whole fish, although its weight is much less. Considering the fact that from a whole pike perch for "eat" just two fillets are obtained, similar to those that are sold frozen, I do not even know which is more profitable. Fresh, unconditionally, is better because it has not been frozen, which means there will be less water, and the pike perch will be more juicy when it is ready. But many would not have noticed the difference. Therefore, the choice is yours :)

It's hard for me to orient you by gramme, because everything depends on the amount of fish. My pike perch was enough for me for 8 sandwiches, and the baking sheet would no longer fit. Therefore, take a look at your baking sheet, estimate how many pieces of loaf will fit in there, and start from this. My grammes were as follows:

350g pike perch fillet;
1 medium wheat loaf (only 120-150g used);
1 medium onion;
4 tablespoons mayonnaise;
50g butter;
salt, freshly ground pepper.

So let's get started. 5 steps to a wonderful dish :)

Cut the loaf into 2cm thick sandwich pieces.

2. Lubricate the loaf with butter. Butter is essential for the creamy taste and juiciness of the loaf. Imagine such a hot crispy loaf, also with a creamy taste ...

3. On top we spread the pieces of pike perch, which are preliminarily lightly brushed with salt and pepper. The butter will add a creamy taste to the fish. Pike perch is the leanest fish, so don't be afraid for the fat content. It will not be fat, there will be only a fantastic taste!

4. Mix mayonnaise and diced onion. The amount of mayonnaise is limited by the number of sandwiches. The optimal amount is 0.5 tbsp. for each slice. Therefore, I got 4 tbsp. The diameter of my loaf was about 10 cm.