Pancarré pockets with cheese and salmon: the recipe for a gourmet appetizer
THE Cheese and salmon sandwich pockets I am a antipasti simple and scenographic, to also serve as an appetizer for a aperitif. To make them, simply flatten the slices of bread, remove the crust and make triangles. Once the pockets are formed, they will be cooked in the oven for a few minutes and stuffed with Cream cheese, cucumber e smoked salmon: but you can stuff them as you wish by replacing the salmon with ham, salami or grilled vegetables, depending on your availability. Here are the steps to prepare these easy and delicious appetizers in no time.
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ingredients
Pancarré or sandwich bread
How to Make Sandwich Pockets with Cheese and Salmon
Step 1
Step 1
Flatten the toasted bread with a rolling pin 1.
Flatten the toasted bread with a rolling pin 1.
2nd step
2nd step
Remove the crust and cut diagonally to divide it into two triangles 2.
Remove the crust and cut diagonally to divide it into two triangles 2.
Step 3
Step 3
Wet the long side of the triangle with water and fold the two corners towards the center to create a small pocket 3. Make several pockets.
Wet the long side of the triangle with water and fold the two corners towards the center to create a small pocket 3. Make several pockets.
Step 4
Step 4
Arrange the pockets on the mold lined with parchment paper Bake in a static oven at 180°C for 10 minutes 4.
Arrange the pockets on the mold lined with parchment paper Bake in a static oven at 180°C for 10 minutes 4.
Step 5
Step 5
Mix the cheese with the dill 5.
Mix the cheese with the dill 5.
Step 6
Step 6
Cut the cucumber into thin slices, then roll them up 6.
Cut the cucumber into thin slices, then roll them up 6.
Step 7
Step 7
Stuff pockets with cheese, smoked salmon, cucumber and more dill 7.
Stuff pockets with cheese, smoked salmon, cucumber and more dill 7.
storage
You can keep the cheese and salmon sandwich bread pockets in the fridge for 1-2 daysbut it is advisable to consume them after preparation, to get the most out of them.
