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If you like to cook, I think it’s time to prepare our ingredients to go to the kitchen and make a typical toast or Ayvalik sandwich that is consumed almost daily for lunch



4 slices of toasted bread

8 slices of Peyniri cheese typical of the region

6 sausages

8 slices of fresh salami

1 tomato

2 pickled cucumbers

2 tablespoons olive oil

4 tablespoons of Russian salad that carries:

2 pieces of carrot

2 potatoes

a glass of peas

8 pieces of pickled cucumber

3 tablespoons of mayonnaise

3 tablespoons of yogurt

a spoon of salt

a branch of dill



First, we cut the sausages and salami into long, thin julienne strips. Cut the cheese and tomatoes and set them aside. Cut the pickled cucumber into julienne strips. Put olive oil in a frying pan, and add the salami and sausages. Grill the sausages and salami until they change color and are cooked through. Then place the buns in an electric toaster and press the top of the bun with your hands to make indentations. Place two slices of cheese on top of two of the toasted buns, Distribute the ingredients in the pan and place the chopped pickles on top. Then place two tablespoons of Russian salad and 2 tomato slices each.

For the Russian salad: We cut the carrots, potatoes, and pickled cucumbers proportionally into small cubes. Then we boil the peas, carrots, and potatoes a little with water and salt. And once boiled, put them in cold water with ice so they don’t fall apart, and let them stand for about 10 minutes. Combine the mayonnaise, yogurt, and salt in a bowl and mix. Add the garnishes that we have cooled, the pickles, and the chopped dill, and mix.

Put the remaining Peyniri cheese on top and cover the toast with the other bread slices. Then press the toaster firmly on them and adjust the temperature to low until the cheese melts. After the cheese has melted, serve hot.

Share the photo of your dish on @AlternativeReality Facebook or in the page’s comments to hear your opinions and suggestions.


Thanks for traveling with me, until next week!!


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