Open-Faced Sandwiches with Zander Baked in the Oven
Description
Perfect for the table and with drinks. Sandandwiches with zander can make a wonderful breakfast or snack. Don't keep the bread roll in the egg mixture for too long—it will become soggy, and you won't be able to remove the sandwiches from the baking sheet. If desired, the tomatoes can be replaced with ketchup or another tomato sauce. Serve the appetizer at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for making pike-perch sandwiches. Check the fillet for bones, rinse it, and pat dry.
- 2
Step 2
Mix the egg with milk until smooth. Dip each slice of bread—in my case, toast bread—into the mixture on one side only and let it soak halfway through. Place the bread on a baking sheet greased with vegetable oil, dry side down.
- 3
Step 3
Cut the pike perch fillet into thin slices and place them on top of the bun. Season with salt and pepper.
- 4
Step 4
Spread mayonnaise on the fish.
- 5
Step 5
Slice the tomato into thin half-rounds and place on top of the sandwich.
- 6
Step 6
Grate the cheese on a medium grater and sprinkle over the tomatoes.
- 7
Step 7
Bake the pike perch sandwiches in a hot oven at 180°C for 15–20 minutes.
- 8
Step 8
Serve immediately or slightly chilled.