Grilled Vegetable Sandwich
Overview
Is it a little too monotonous to spread some jam on toast? Then add all the vegetables to it. This time the sandwich does not have too much meat or eggs, but uses seasonal vegetables, squeezes a little Thousand Island dressing, and you have breakfast~
Tags
Ingredients
Steps
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Put cornmeal, high-gluten flour, warm water, and corn oil into a bread machine, put yeast in the middle, and put white sugar and salt on the diagonal.
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Start the first dough kneading process.
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After the program is completed, the dough can be pulled out of the film.
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Make one serving at room temperature.
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Take out the risen dough, deflate it, divide it into three parts, and let it rest for 15 minutes.
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Take a piece of dough and roll it into an olive shape.
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Fold both sides back, roll up from top to bottom, and close.
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Make all three portions of dough and place them in the toast box.
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Put a bowl of hot water in the oven, put the toast box in and cook it for the second time until it is 7 to 8 minutes full.
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Preheat the oven to 170 degrees for 45 minutes.
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Thinly slice potatoes and zucchini.
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Pour olive oil into the pot and heat over low heat.
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Add potato slices and fry over low heat until golden brown on both sides, take out.
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In the same way, fry the zucchini slices over low heat.
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Prepare the toast slices, cut the cucumber into thin slices diagonally, and cut the tomatoes into thin rounds.
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Take a piece of toast, cover it with a layer of potato slices, a layer of zucchini slices, and squeeze a little Thousand Island dressing.
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Cover with another piece of toast, put tomato slices, cucumber slices and potato slices in order, and squeeze a little Thousand Island dressing.
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Finally cover with toast slices.
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Let’s eat~
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You can replace the vegetables inside with any ingredients you like.
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You can also replace the Thousand Island dressing with whatever you like.
