Try this V?rsm?rg?sar (Spring Sandwiches) recipe, or contribute your own.
Suggest a better descriptionTrim the crusts from the load of bread and cut into 12 slices 1/8" thick. In a small bowl, mash together the chopped anchovies, butter, mustard, eggs, herbs and pepper. The mixture should be quite smooth. Thickly spread it on 6 slices of bread. Top each slice with another piece of bread and lightly press them together. At this point, the sandwiches may be wrapped in wax paper and refrigerated for up to 3 days or even frozen (they should be thoroughly defrosted before using). Over moderate heat, melt the butter and oil in a 10-12" skillet. When the foam subsides, add the sanwiches, 2 or 3 at a time, and fry for 2 to 3 minutes on each side until they are crisp and golden brown. Drain on paper towels and serve while hot either whole as a main luncheon course or snack, or cut in quarters to accompany cocktails. Makes 6 sandwiches or 24 hors doeurve
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Serving Size: 1 Sandwiche (27g) | ||
Recipe Makes: 6 Sandwiches | ||
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Calories: 135 | ||
Calories from Fat: 134 (99%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.9g | 20 % | |
Saturated Fat 7.5g | 38 % | |
Monounsaturated Fat 5.2g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 195.2mg | 7 % | |
Potassium 17.2mg | 0 % | |
Total Carbohydrate 0.5g | 0 % | |
Dietary Fiber 0.3g | 1 % | |
Sugars, other 0.2g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 135
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