Fed up of butter, jam, cheese and chutney sandwiches? Create different ones using the following recipes.
TASTY BITE: Anytime is sandwich time. - Photo: K. Ramesh Babu
SANDWICHES ARE welcome at any time - for lunch, tea and as short eats to nibble at any time.
The dish, which got its name from the Earl of Sandwich, is popular as it is easy to rustle up for anyone. With the colonial rule, sandwiches arrived in India. Different types of bread and fillings can be used for making sandwiches. Given below are some unusual ones which are easy to make.
Trio spring sandwich
Bread slices - 6
Grated cheese - 150 gms
Hung yoghurt - 10 gms
Thick tomato concasse
(Sauce) - 10 gms
Mint chutney - 10 gms
Salt and pepper to taste
Method: Prepare three different fillings - take 50 mgs of cheese and mix yoghurt into it along with salt and pepper. For the second filling mix 50 gms of cheese with tomato concasse. Add salt and pepper.
Mix 50 gms of cheese and mint chutney with salt and pepper for the third filling.
Take the first slice of bread, apply mint cheese filling and place a slice on top of it. Apply yoghurt filling on top of this slice and place another slice on top with tomato concasse filling. Cover with another slice. Trim the edges and cut into triangles before serving.
Yoghurt and minty cheese long street
French loaf - 1
Hung yoghurt - 30 ml
Mint chutney - 10 ml
Tomato - 1
Cucumber - 1
Lettuce - 4 leaves
Cottage cheese - 25 gms
Salt and pepper to taste
Method: Cut the French loaf into half. Take half of mint chutney and hung yoghurt and mix it well.
Apply it on the two halves of the French loaf. Arrange the lettuce on both the halves and place alternate slices of tomato, cucumber and cottage cheese. Sprinkle with salt and pepper.
Top with yoghurt and mint chutney.
Paneer khurchan croissantwich
Croissant - 2
Lettuce - 2 leaves
To make paneer khurchan:
Cottage cheese juliennes - 50 gms
Capsicum juliennes - 10 gms
Tomato juliennes - 10 gms
Salt to taste
Tomato puree - 10 gms
Red chilli powder - 1 tsp
Lemon juice - a few drops
Kasoori methi - 1 tsp
Method: To prepare paneer khurchan - in a pan add some oil and then hot add capsicum.
Saute for sometime, then add paneer and tomatoes fry for sometime, add little water, and rest of the ingredients. Cook till the tomato puree is coated the paneer.
Remove and let it cool. Slit the croissant, add lettuce and place the paneer khurchan in between.
Brown bread - 3 slices
White bread - 3 slices
To make hummus:
Chickpeas - 150 gms
Tahina - 100 ml
Crushed garlic - 03
Lemon juice - 4 tsp
Olive oil - 4 tsp
Cummin - 1 tsp
Red pepper powder - 1 tsp
Salt - 1/2 tsp
To make Tahina sauce
Roasted sesame seeds ground into paste - 50gms
Olive oil -15gm
Lemon juice - 1 tsp
Peppercorns (crushed) - 2
Clove - 1
Crushed garlic - 1 clove
Hung yoghurt -25 ml
Salt to Taste
Method: Mix the above ingredients well. Blend in a mixer till you get a smooth paste of fine consistency.
Method: For hummus - soak the chickpeas over night, rinse and place in a pan with fresh water and boil with the lid on.
Drain the chickpeas and blend into a paste. Mix all the other ingredients and stir well. Add olive oil and mix.
Now take the brown bread slice and apply hummus. Cover with the white bread slice.
Trim the edges and cut into finger size bits.
The writer is Executive Chef, ITC Kakatiya Sheraton Hotel and Towers.
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