Pickled Okra Sandwich Rolls
Votes: 2
Time: 15 min.
Complexity: easily
Quantity: 20-24 pcs.
Complexity: easily
Quantity: 20-24 pcs.
A recipe for a vegetable appetizer in the form of sandwich rolls made from bread and okra.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 loaf (680 g) sliced white bread
- 1 pack (225 g) softened cream cheese
- 1 can (450 g) pickled okra
- 1 cup finely chopped fresh parsley leaves
We recommend
Recipes with similar ingredients: okra, white bread, curd cheese, okra, parsley
Cooking the dish according to the recipe:
- Trim the crusts from the bread. Roll the slices very thin with a rolling pin. Spread each slice with cream cheese and place an okra slice in the center. Roll up. Spread a small amount of cream cheese on the ends of the rolls (preferably using your fingers). Roll the sandwich rolls in finely chopped parsley. Cut in half, if desired.
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