Showing posts with label Sandwich. Show all posts
Showing posts with label Sandwich. Show all posts

May 02, 2018

CLUB SANDWICH

Ingredients:
Bread slices - 4
Cheese slice - 1
Butter - 2 tsp
Fresh cream - 2 tsp
Cucumber - 1 (peeled and sliced)
Tomato - 1 (sliced)
Cabbage  - 100 gms (shredded)
Salt and pepper to taste

Method:

  • Remove the crust from bread slices.
  • Apply butter on one slice; place cucumber slices and sprinkle salt and pepper.
  • Top it with second slice and place cheese slice. Sprinkle shredded cabbage, salt and pepper.
  • Cover it with third slice and apply fresh cream on top of it. Place tomato slices and sprinkle salt and pepper.
  • finally top it with buttered slice.
  • Cut the sandwich into two triangles.
  • Serve with potato chips and sauce.


January 01, 2018

GRECIAN SANDWICH

Ingredients:
Bread slices - 8 (toasted)

For grecian salad:
Lettuce, cucumber, tomato and onion - 2 cups (chopped & mixed)
Mixed colour capsicums - 1/2 cup (chopped)
Corn - 1/2 cup (boiled)
Olive oil - 6-8 (chopped)
Fresh basil leaves - 6-8

For cheese garlic sauce:
Cheese spread - 4 tbsp
Oregano - 1/4 tsp
Garlic paste - 1/4 tsp
Pepper - 1/4 tsp

For Masala:
Salt - 1/2 tsp
Paprika - 1/2 tsp
Pepper - 1/2 tsp

Method:

  • Mix all ingredients together for grecian salad.
  •  Mix ingredients for cheese garlic sauce and keep aside.
  • Mix salt, pepper and paprika together.
  • On each toast,apply a little cheese garlic sauce and put some salad on it.
  • Sprinkle masala and cover with another slice.
  • Cut diagonally and serve.

February 07, 2017

PORTABELLO MUSHROOM SANDWICHES

Ingredients:
Sandwich bread slices - 4-6 (toasted)
Portabello mushrooms or any other variety - 4-6 big size
Olive oil -2 tbsp
Butter - 2 tbsp
Celery - 2 tbsp (chopped)
Mayonnaise - 2 tbsp
Lettuce leaves - 4-6
Salt and pepper to taste

Method:

  • Heat a heavy skillet and crisp mushrooms in olive oil.
  • make sandwiches of one side toasted, buttered on untoasted side.
  • Put slices of crisp mushrooms and chopped celery.
  • Sprinkle salt and pepper.
  • Dot with mayonnaise and top with a second toasted slice. Cut into halves.
  • Serve portabello mushroom sandwiches on lettuce leaves.

January 16, 2017

SWISS-BUTTERED RYE BREAD

Ingredients:
shredded process Swiss cheese - 3/4 cup
Butter - 1/4 cup (softened)
parsley - 2 tbsp (snipped)
Prepared mustard - 1/2 tsp
Dried tarragon -1/8 tsp (crushed)
Rye bread -10 slices

Method:

  • Cream together Swiss cheese, butter, parsley, mustard, and tarragon.
  • Spread cheese mixture on one side of each bread slice.
  • Place slices together, forming 5 sandwiches; stack sandwiches.
  • Tear off a 24*18 " piece of heavy duty foil; wrap stacked sandwiches loosely in foil.
  • Grill over medium coals till heated through 20-25 minutes.
  • Pull slices apart to serve.

November 04, 2016

SOUTHERN SANDWICHES

Ingredients:
Eggs - 5
Small bananas - 2 (thickly sliced)
Fresh breadcrumbs - 50 gms
Oil for frying
Large slices of wholemeal bread - 4
Butter
Sweetcorn Kernels - 200 gms can

Method:

  •  Lightly beat one of the eggs. Dip the banana slices in the egg, then coat with the breadcrumbs.
  • Deep or shallow fry the bananas until golden.
  • Drain on kitchen paper towels and keep hot.
  • Heat a little oil in a frying pan and fry the remaining eggs, two at a time if necessary.
  • Meanwhile toast the bread and spread with butter.
  • Heat the corn in the can liquid, then drain.
  • Place a slice of hot toast on each of four warmed serving plates.
  • Top with the corn, bananas and fried eggs.
  • Serve hot.

July 29, 2016

APPETIZER PEANUT-BUTTER SANDWICHES

Ingredients:
Bread - 16 (crusts removed, cut into triangles)
Peanut-butter - 1 1/2 cup
Butter - 450 g
Carrots - 1 cup (shredded)
Celery - 1 1/2 cup (finely chopped)
Salt - 2 tsp
Green olives (stuffed)

Method:

  • Set bread aside; save crusts for future bread stuffing. 
  • Mix rest of ingredients, except olives, to form smooth spread; spread onto each piece of bread. 
  • Top with stuffed green olive for colour; arrange on serving plate.

July 28, 2016

FRIED SARDINE SANDWICHES

Ingredients:
White bread - 8 large slices
Peanut butter - 1 tbsp
Sardines - 1 can
Eggs - 4
Milk - 120 ml
Salt
Pepper
Butter (or) Margarine - 56 g
Watercress

Method:

  • Remove crusts from the bread. Blend peanut butter with oil from the sardines and use to spread the bread. Mash sardines and spread on 4 of the slices. 
  • Beat up 2 of the eggs, stir in 2 tbsp milk. Season to taste. Melt 28 g butter, stir eggs and scramble. 
  • Cool slightly. Spread over  the sardine mixture. Press the other 4 slices in place firmly. Beat up the other 2 eggs with the rest of the milk. 
  • Pour into a soup plate and dip the sandwiches in this mixture. Heat remaining butter in a frying pan and quickly fry the sandwiches on both sides until golden brown. 
  • Serve each sandwich decorated with washed watercress. 

July 24, 2016

CUCUMBER SANDWICH

Ingredients:
Slices of bread-2
Butter-15 gms
Cucumber- 50 gms
Salt
Pepper
A pinch of mustard powder

Method:

  • Add seasoning to butter.Butter the bread slices.
  • Spread grated cucumber on one slice and cover with second slice.
  • Wrap the sandwich in a damp cloth and leave in fridge for 1/2 hour.
  • At the time of serving,remove it from the fridge,trim the edges neatly and cut the sandwich into the desired shape.

May 24, 2016

CHICKEN AND PARMESAN SANDWICHES

Ingredients:
Chicken - 1 cup (cooked and finely chopped)
Parmesan cheese - 1 tbsp
Dairy sour cream - 1/4 cup
Yellow mustard - 1/4 tsp
Salt - 1/2 tsp
Pepper - 1/4 tsp
Chilli sauce- 1 tbsp
Mayonnaise - 1 tbsp
White bread - 8 slices (lightly buttered)
Lettuce leaves - 4 (green)
Green pepper - 8 strips
Ripe olives - 8

Method:

  • Mix the cheese ,chicken and sour cream together until al mix well.
  • Add the mustard, salt, pepper, chilli sauce and mayonnaise and again mix until all is smoothly blended to spreading consistency.
  • Spread each of the slices of white bread with a 1/4" thick layer of the chicken mixture.
  • Pace a piece of lettuce on each of the four slices, and press the other slice of the bread over the lettuce.
  • Cut into four wedges.
  • Place on a pate with 2 strips of the green pepper and two of olives for a garnish.
  • Make four generous sandwiches

May 14, 2015

SPROUT SANDWICH

Ingredients:
Brown bread slices - 3
Mixed sprouts - 1/2 cup
Ginger, garlic and chilli paste - 1/2 tsp
Coriander leaves - 1 tsp (finely chopped)
Salt
Oil - 1 tsp

Method:

  • Boil the sprouts in salted water till tender. Drain well.
  • Heat oi in a pan; stir masala paste and fry.
  • Add cooked sprouts and coriander leaves. Mix the contents thoroughly and remove it from fire.
  • remove the crust from bread slices and divide the sprouts into 2 portions.
  • Spread one portion of the sprouts on a bread slice, place another bread slice over it, spread another sprouts portion over it and top it with a bread slice. Press the slice gently.
  • Toast it till golden brown on either side.
  • Cut the sandwich into 2 triangles.
  • Serve hot with sauce.
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