Traditional julienne is cooked in cocotte makers. These are tiny molds for portion serving. It is not always at home, it is inconvenient to use them, and even worse, wash them off burnt cheese and fat.
Muffins are much more convenient! In them, the dish is not only tasty, but also original. In addition, you need to wash the dishes, as julienne is used with it.
Julienne in buns - general principles of preparation
For julienne, you need regular round sugar-free rolls, as for hot dogs. The lid is cut off from above, the pulp is selected. Sometimes the top is left to cover the dish, but most often they clean and use grated cheese. When heated in the oven, it melts and fry.
What is put in the bun:
• mushrooms;
• chicken or meat;
• onions, garlic, and sometimes other vegetables;
• cheese, cream, sour cream.
Meat products and mushrooms are pre-cooked, as in the buns the dish will only warm up, you can’t bake them for a long time. Typically, the ingredients are pre-fried or boiled. Any sauces, seasonings, garlic are added to them, everything is well mixed and laid in forms from rolls. Sometimes make puff julienne. Sprinkle the top with cheese, but also not always. There are dishes with an egg on top, various sauces that even look delicious without a cheese crust and turn out to be very tasty.
Julienne in buns with mushrooms and chicken
For this julienne in buns, chicken breast is used. This amount of ingredients is enough for 4 servings.
Ingredients
• 400 g of chicken breast;
• 250 g of champignons;
• 150 g of onion;
• oil, spices;
• 150 g sour cream;
• 90 grams of cheese.
Cooking
1. Chicken breast can be boiled, baked in the oven or just cut into pieces, fry in a skillet until light crust. Then cut into cubes half a centimeter or cubes.
2. Cut the mushrooms into plates, fry in a pan with butter.
3. Peel the onion, cut into cubes, pour over the mushrooms and cook until transparent.
4. Now add to all these ingredients previously cooked chicken, mix and pour sour cream.
5. Season with spices, pepper and salt, squeeze a clove of garlic if desired. Remove the pan from the heat.
6. Cut off the tops of the buns, select the crumb with your hands.
7. We put in the formed barrels the prepared stuffing of chicken fillet with mushrooms. But to the very top we do not stuff.
8. Grate coarsely cheese, sprinkle the dish on top.
9. We rearrange the rolls with the filling on the baking sheet, be sure to cover it with parchment or put a rug made of silicone.
10. We put the billets in an oven warmed up to 200 degrees, warm up for 10-12 minutes, look at the buns and cheese crust. Immediately serve to the table.
Julienne in buns with chicken and cheese
For such julienne in buns, only chicken and cheese are used. The variety does not matter much, but for a beautiful crust it is better to use a little hard cheese.
Ingredients
• 2 chicken legs;
• Buns for julienne;
• 1 onion head;
• 30 g plums. oils;
• 170 ml cream;
• 70 g of cheese in the filling;
• 50 g of cheese for sprinkling;
• garlic, dill, spices.
Cooking
1. Rinse chicken legs, if desired, peel can be removed. Put in a frying pan greased with a drop of oil and fry until cooked on both sides.
2. Cut the flesh from the bone, chop into small pieces.
3. Put butter in a frying pan, melt.
4. Add chopped onion into small cubes, fry until transparent and pour cream.
5. Warm up for a minute, add salt and pepper, put the garlic with grated cheese. You can even take simple processed cheese foil cheeses.
6. Mix and warm until the sauce becomes homogeneous.
7. Put the chicken in buns, pour each layer with sauce, sprinkle lightly with dill. You can use dry or fresh herbs, but do not add much. You need to finish the sauce.
8. Sprinkle with grated cheese and send to warm in the oven or use the microwave. In the first case, 10-12 minutes are enough, in the microwave we heat 3-5 minutes, depending on the power.
Julienne in buns with dried mushrooms (white)
This dish will turn out much tastier and more aromatic than julienne in champignon buns. But you will have to spend a little more time on its preparation. We take white mushrooms.
Ingredients
• 200 g of dried mushrooms;
• 4 tablespoons sour cream;
• 2 onion heads;
• 2 cloves of garlic;
• cheese for topping, a little butter.
Cooking
1. Pour dried mushrooms with cold water, leave for at least two hours. Then put on the stove, boil for 20-25 minutes. Drain into a colander.
2. Peel the onion, cut into cubes or a small straw. Put in a frying pan with oil, fry for a couple of minutes.
3. Lightly cooled mushrooms cut into slices, add to the onions and fry a little too.
4. We lay sour cream, garlic, pepper and salt. Here you can also add a little cheese, literally 1-2 tablespoons, but not necessarily.
5. Fill the rolls with cooked mushrooms in sour cream.
6. Top with cheese and you're done! It only remains to warm up the fragrant julienne with porcini mushrooms in the oven.
Julienne in buns with crab meat
The recipe for a stunning julienne, for the preparation of which you will need crab meat. Mushrooms are also needed, by default we take champignons, but they are suitable for dishes and oyster mushrooms, boiled forest mushrooms.
Ingredients
• 300 g of crab meat;
• 200 g of mushrooms;
• 0.1 kg of hard cheese;
• 30 ml of white wine;
• 3 tablespoons sour cream 20%.
Cooking
1. Cut mushrooms into thin plates, fry in butter almost until ready. Remove from heat.
2. Defrost crab meat and also cut into small plates or slices of any other shape, as you like.
3. Combine sour cream and wine, add 30 grams of grated cheese, salt and pepper if desired, mix well.
4. Put in buns with the selected pulp layers of mushrooms, crab meat and put a little sauce.
5. If the sauce remains, then spread on top.
6. Sprinkle julienne with cheese, which remained.
7. Sent for 12 minutes in the oven. But if the cheese is browned faster, then you can take it out earlier, thawed crab meat is cooked very quickly. Temperature 200.
Julienne in chicken and salted mushroom buns
An unusual version of julienne, for which any pickled or salted mushrooms are used. Also take chicken fillet.
Ingredients
• 2 fillets;
• 150 g of mushrooms;
• 1 onion head;
• 150 g cream or sour cream;
• 50 g of hard cheese;
• 50 g of soft cream cheese;
• 1 tsp flour;
• spices, salt.
Cooking
1. Immerse the chicken in boiling water, boil for 15 minutes. We take out, cool, cut into cubes.
2. Cut the peeled onion head into small cubes, fry until transparent, add flour to the pan. Stir quickly so that there are no lumps.
3. Rub the soft cheese, gradually pour the cream. We send to the onion, warm the sauce for a couple of minutes. Salting is not necessary if the mushrooms are very salty, but we look to your liking. Sometimes pickled mushrooms have few spices.
4. Cut salted mushrooms, previously decanted from brine.
5. Combine the meat with mushrooms, mix and fill the buns.
6. Pour it all with creamy sauce, evenly distribute in portions.
7. We fall asleep with cheese, warm in the oven for about ten minutes.
Lazy julienne in tomato buns with sausage
A variant of a very simple and lazy julienne that cooks incredibly quickly. For it, you can use any sausage and sausages, but it is better to take 2-3 types, it will turn out much tastier. You need to immediately turn on the oven, as the julienne is preparing very quickly.
Ingredients
• 100 g of cooked sausage;
• 100 g salami;
• 100 g of ham;
• 2 tomatoes;
• 2 tablespoons mayonnaise or sour cream;
• 1 clove of garlic;
• 70 g of cheese;
• 5-10 olives.
Cooking
1. We cut all the sausages into pieces. We turn salami or other smoked sausage into thin slices.
2. Add the diced tomatoes.
3. Rub the cheese. About a third part is laid out in the filling.
4. Cut the olives in half, add to the total mass.
5. Fill it all with mayonnaise. You can take sour cream. Better yet, garlic cream sauce.
6. Stir the filling, throw the spices to taste. We put all this into buns, sprinkle with cheese on top, which remained.
7. Put in the oven, cook for about ten minutes.
Tender julienne in egg rolls
A variant of the most tender chicken fillet with egg. The dish contains a lot of protein, it turns out very tasty, beautiful.
Ingredients
• 400 g chicken;
• 150 ml cream;
• 50 g of cheese;
• 3-4 eggs;
• 1 pinch of pepper;
• 1 tsp starch or flour;
• a little dill;
• 1 clove of garlic.
Cooking
1. Rub the chicken fillet with spices, grease with a thin layer of cream and bake at 200 degrees until tender, it is about 15-20 minutes.
2. Cool the fillet, cut into cubes.
3. Combine the cream with starch or flour, salt and heat to thicken the sauce. Add pepper, garlic, stir.
4. Add cheese.
5. Put the chicken in buns, pour the sauce with cheese.
6. Put in the oven for 5-7 minutes. We are waiting for the sauce to set a little on top.
7. We take out rolls, in each we break one chicken egg. But you can use 2-3 quail eggs. Prisolim.
8. Put in the oven again, bake for a couple more minutes. You can leave the liquid yolk or bake.
Julienne in the buns - useful tips and tricks
• No julienne rolls? This dish can be prepared in portioned sand tartlets or in a large loaf of bread, cut in half. The crumb is also taken out.
• If mushrooms are bought from hand, flaxseed and cause doubt, you need to boil them in water with one head of onion. With poor product quality and the presence of poison, the head will turn blue or become dark.
• It is not necessary to use chicken for julienne in buns; you can take any other meat, but with a little fat and without greasy layers.
