MyMusingsSangSpeak-Pet Puja - Mushroom Capsicum Sandwiches

Mushroom Capsicum Sandwiches

The Mushroom Capsicum Sandwiches were a regular in my daughter’s tiffin during her school days. Her friends would just pounce on her tiffin the day she carried these. I generally made different kinds of sandwich fillings with different kinds of vegetables like sweet corn, carrot, capsicums, mushrooms, potatoes etc and these can be stored in the fridge for minimum week and you can make sandwiches or rolls using them as and when you wish. You can alternate the various fillings by adding cheese, mayo, toamato sauce, sour cream or any other chutneys and sauces of your liking. The sandwiches can be toasted or grilled, or you can opt to make an open sandwich (like a pizza). This recipe makes a good breakfast or you can supplement it as a cocktail snack too.

 Ingredients

Mushrooms (button variety) – 200 gms

Capsicum – 1 medium

Onion – 1 medium

Butter – 75 gms

Garlic – 10-12 cloves

Mixed Herbs – ½ teaspoon

Cheese (Optional) – 50 gms

Salt – To tatse

Tomato Sauce – 3 tablespoons

Red Chilly Powder/Flakes – ½ teaspoon

Bread (White/Brown) – 10 slices

Method

Wash and cut mushrooms. Heat little butter in a pan and sauté the mushrooms till all water dries up. Add crushed garlic and red chilly powder and stir for a minute and set aside. Slice the onion and capsicum. Heat little butter and sauté onions till they turn soft, then, add capsicum and stir for about 2-3 minutes. Add salt, mixed herbs and cooked mushrooms, stir for about 2 minutes and remove from fire. Now heat a non stick pan and toast the bread slices with little butter. Place a cheese slice, some of the mushroom capsicum filling on one bread slice and apply tomato sauce to one slice and make a sandwich. Toast this on low flame till the bread becomes crispy. Sandwiches are ready to be served.

Note - You can use cheese spread or slices or grated hard cheese. You may use red and yellow bell peppers too in place of capsicum.