I mean the one you do when you want something easy to do, but not when you’re tired at the point you microwave a frozen-meal, or just cut down a piece of cheese and put it in a bread
I mean the one you do when you want something easy to do, but not when you’re tired at the point you microwave a frozen-meal, or just cut down a piece of cheese and put it in a bread
Open faced sandwiches (smørbrød/smørrebrød/smörgås) - slice of bread or toast, butter and some topping.
Very nearly as no-effort is boiling or frying an egg. Very nearly as no-effort as that is a scramble or omelette. Grilled cheese sandwich. Pasta with butter (sauce), garlic and/or chili oil. Baguette/sub/hoagie kind of thing as an upgrade on the sandwich - they sell “half-baked” ones that keep for a good while. Bacon and eggs, carbs optional.
A basic stir fry or meat-in-pan-sauce are still easy. Get whatever equipment makes your preferred foods (or healthy eating) easier.
Schnitte reporting in.
Interesting. What we would call “snitter” is larger quantities of open-faced sandwiches, as more of a catering thing that’s traditional in some contexts. Usually with a few typical toppings like scramble/smoked salmon, roast beef and potato salad, prawns and mayo.
Schnitte (pl. Schnitten) is just (local) German for – also but not exclusively open faced – sandwiches.