Pancarré for quick and easy recipes? Why not. From the French pain carré, also commonly called sliced bread, it is a type of bread that, unlike what we might think, lends itself to many gourmet variants. We are generally used to using it for sandwiches or toast, it can actually be a valid ally for more refined recipes.
Thanks to its very soft dough, it is ideal for making sandwiches appreciated by young and old. For convenience, many times we buy it ready-made but through a simple recipe we can also make it at home, thus preserving its most natural characteristics. The packaged ones, in fact, are often treated with ethyl alcohol capable of exerting an antimicrobial action, but also with lard, emulsifiers and preservatives. With the bread we can prepare many delicious recipes such as mozzarella en carrozza or use it for a tasty and quick “pizza” by replacing the slices of box bread with the classic pizza dough. Recipes with rolls are real lifesavers for lunch or dinner, as they are quick, convenient and suitable for everyone. You can play with your imagination by bringing something different to the table each time, a fresh appetizer or a warm apricena. Let’s see together three fun recipes to give new life to classic bread.
If you have classic bread, remove the dark edges. Mix the egg, milk and a pinch of salt in a bowl with a whisk or by hand. Dip each slice of bread in the milk and egg mixture and layer on a parchment paper lined baking sheet. Place a layer of mortadella or speck on top of the bread and a layer of thinly sliced cheese. Follow with a second layer and finish with a third layer of moist bread. Sprinkle the surface with breadcrumbs and put some flaked butter on top. Bake in a preheated oven at 200 ° for about 15 minutes or in any case until the cake is golden and with a crispy crust.
Drain the tuna in oil and put it in a bowl. Add the mayonnaise and mix well. Take the slices of white bread and thin with a rolling pin. Spread the tuna cream and mayonnaise evenly over the first slice and add a little arugula. Roll the bread on itself and close it well with transparent film. Do the same with the other slice of bread. Put the buns in the fridge for 30 minutes before cutting. Next, take the two bread rolls and cut a few twists.
Thin the slices of bread with the help of a rolling pin. This operation ensures that your rolls do not break. Put a teaspoon of tomato sauce and a slice of mozzarella on each slice. Gently roll up. Pass the rolls through the egg and then through the breadcrumbs. We put in the oven at 200 degrees for 20-25 minutes. Serve hot and spicy!