Description
Son-in-law I'm Lithuanian, so we have been there many times. And I must say, well, not bypassed Lithuanian beer, or, even more snacks to his side. But in the pub "the Juozas" that near Palanga, it's not just toast, it's a wonderful miracle it is Necessary to pay tribute to the Lithuanian bread, dark, hard, sourdough, insanely delicious and incredibly varied. In Moscow, of course, such a variety of Lithuanian breads will not meet, but to find the natural Lithuanian bread is possible if you want. And yesterday, it is the desire called for, so you are welcome to our hut. These great croutons and beer, and to any, and soups, in General, "who in that much."
Ingredients
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Bread
-
Cheese
200 g
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Garlic
2 tooth
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Mayonnaise
2 Tbsp
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Olive oil
2 tsp
Cooking
Take Lithuanian bread. In Lithuania an insane amount of breads and outrageously delicious. We need the bread dark yeast that is called "heavy". Yesterday I was able to find in the Belarusian store ))) 2 varieties of Lithuanian bread, which was promptly purchased
Cut the crusts off the bread, then they can be used for conversion to breaded, well go to the meat, cut into croutons and lightly brush with olive oil on both sides, and then sent to the pan on a small fire
While we have bread warmed on a small light three cheese on a small grater based on 6 slices of bread somewhere in the 50 grams of cheese, or garlic through a press or also on a fine grater, add mayonnaise so that the cheese in it in any case does not "float". In General, the classical Jewish salad Soviet times.
To prepare the sauce, increase the heat under croutons and without distractions!!! get them good and warmed up, turning on all 4 sides, so the crust was crisp, toast on the inside remained tender and soft.
When toast is browned on all sides, spread the sauce, prikryvat cover, but not until the end that the steam is not condensed in the pan and toast not soaked,
And here they are, elegant, delicious, impossible to resist. Thank you Lithuania for such a great, simple and incredibly tasty dish. And thanks to my husband that I chose this dish, otherwise... door openings at your own risk.
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