Hearty, easy-to-prepare and delicious sandwiches with sun-dried tomatoes are a great breakfast. In our selection there are several original recipes.
pickled tomatoes have a spicy sweet-salty taste and delicious aroma. It is convenient to always have them on hand, as they are a versatile product that can be added to almost any dish. Sun-dried tomatoes, for example, make great sandwiches.
How sun-dried tomatoes are made
Sun-dried tomatoes are sun-dried fruits. During this process, fresh tomatoes lose about 90% of their weight as a result of liquid evaporation. The result is a concentrated product with a tart taste and characteristic aroma. Cooking dried tomatoes takes one to two weeks, depending on the weather.
It must be said that drying tomatoes naturally is only possible in arid, sunny climates such as the Mediterranean. The process of drying tomatoes in the sun itself arose among the local population as a way to preserve fruits for a long period of time. Italians dried tomatoes on terraces and rooftops to provide themselves with vitamins for the winter. A similar product can be obtained using an oven or dehydrator.
Sun-dried tomatoes are sold in dry packaging or in oil. Both are equally tasty.
Sandwich with bacon and sun-dried tomatoes
Ingredients: 4 thick slices of bread, 4 slices of raw bacon, 2 eggs, a few lettuce leaves, 4 slices of tomato, 2 tbsp. l. butter.
For the pasta: 1/2 cup mayonnaise, 1/4 cup sun-dried tomatoes, 1 clove of garlic.
Instruction. Make a paste. Combine sun-dried tomatoes and garlic until smooth in a food processor. Add mayonnaise to the resulting mixture and stir. Fry the bacon. Add butter to a medium skillet and cook 2 fried eggs. Toast the bread slices. Spread the prepared pasta over the bread slices. Then place 2 slices of bacon, 1 scrambled eggs, lettuce, 2 slices of tomato and a second slice of bread on one slice. Make the second sandwich the same way.
Sandwich with goat cheese and sun-dried tomatoes
Ingredients: 2 slices of whole grain bread, 4 slices of soft goat cheese, 4 sun-dried tomatoes (save the oil from the jar), 6 green olives, a handful of arugula, a handful of pine nuts, salt to taste.
Instruction. Heat a small skillet over medium heat and saute the nuts for a few minutes, until they are golden brown. Sprinkle the nuts with salt. Use a spoon or knife to spread the goat cheese over the slices of bread. Cut your sun-dried tomatoes into small pieces. Cut the olives into small rings. Spread the tomatoes and olives over the bread slices. Sprinkle arugula with oil from a jar of sun-dried tomatoes. Sprinkle the sandwiches with cheese, arugula and nuts.
Club sandwich with sardines, bacon and sun-dried tomatoes
Ingredients: 14 slices sun-dried tomatoes (oil-dried and finely chopped), 1/2 tbsp chopped parsley, 6 tbsp. l. unsalted butter at room temperature, Tabasco sauce to taste, salt and pepper to taste, 12 slices of thin white sandwich bread (toasted), 8 slices of cooked bacon, 2 cups arugula, 2 cans of sardines in olive oil.
Instruction. Combine sun-dried tomatoes, parsley, butter and tabasco until smooth. Season with salt and pepper to taste. Brush 8 slices of toasted bread with the resulting paste. Set aside the rest of the bread. Place 2 slices of bacon on bread slices with pasta, sprinkle with 1/4 cup arugula. Top with a slice of bread without pasta, then a quarter of the sardines, pepper. Sprinkle the leftover arugula over the sardines and cover each sandwich with a slice of bread and pasta. Cut each sandwich in half.
Sandwich with vegetables and sun-dried tomatoes
Ingredients: 1 large eggplant (sliced), 1 courgette (sliced), 1/2 red onion (sliced), 1 red bell pepper (sliced), 1/2 tsp. salt, 1/4 tsp. black pepper, 4 slices of bread.
For the pasta: 1/4 cup sun-dried tomatoes, 1/2 cup fresh basil, 1 tbsp. l. lemon juice, 1/2 tsp. pepper flakes, 1/2 tsp salt, 1/4 tsp. black pepper, 1 tbsp. l. olive oil, 6-7 tbsp. l. water,
Instruction. Preheat a grill pan, brush with oil and sauté the chopped vegetables. Season them with salt and pepper. Make a paste by mixing all the ingredients in a blender and adding 1/4 cup of water. Let the resulting mixture stand for 2-3 minutes, stir, then add 1 tablespoon of water until the mixture becomes homogeneous in consistency. Season with salt and pepper. Toast the bread. Spread the pasta on a slice of bread, top with the vegetables and cover with another slice. Make a second sandwich the same way.
Sandwich with feta cheese and sun-dried tomatoes
Ingredients: 225 g feta cheese (chopped), a little olive oil, zest of 1 lemon, basil (chopped), 12 green olives, 8 sun-dried tomatoes, 8 slices of rye bread.
Instruction. Combine the cheese with olive oil and lemon zest. Cover and let sit for an hour. Divide basil leaves and sun-dried tomatoes into 4 slices of bread. Top with cheese, olives and the remaining 4 slices of bread.