Recipe - Bakery & Food Ingredients Supplier SIB Co., Ltd.

Mixing ratio

Cooking process

1. Combine the funghi sauce with the gorgonzola sauce.
2. Slice the porcini mushrooms, saute them in oil, and season with salt and pepper.
3. Spread cream cheese sauce on one slice of bread, place another slice on top, then cut out rounds using a circular cutter.
4. Spread the funghi-gorgonzola sauce on each cut piece and wrap the sides with a strip of dried seaweed.
5. Place the sauteed porcini mushrooms on top and finish with grated Grana cheese.

1. Spread cream cheese sauce on one slice of bread, place another slice on top, then cut into the desired shape.
2. Spread an appropriate amount of red pesto on the top surface.
3. Place one slice of mozzarella, trimmed to size, on top.
4. Finish with semi-dried cherry tomatoes.

1. Saute the thawed green peas in oil and season lightly with salt.
2. Spread cream cheese sauce on one slice of bread, place another slice on top, then cut out rounds using a circular cutter.
3. Spread an appropriate amount of wasabi mayonnaise sauce on the top surface and wrap the sides with a strip of dried seaweed.
4. Place the sauteed green peas on top to finish.