MyMusingsSangSpeak-Pet Puja -Club Sandwiches (Vegetarian)

Club Sandwich (Vegetarian)
 Vegetarian club sandwich is easy to make and delicious to taste. It serves as a good, sumptuous breakfast for the health conscious as it has all the right nutrients and is good as a party snack too.

Ingredients

Bread Slices – 6 nos

Green Chutney – 2 teaspoons (5-6 sprigs coriander, 1 green chilly, salt, water)

Tomato Sauce – 2 teaspoons

Full Cream/ Cheese spread – 2 teaspoons

Boiled Potato (peeled and sliced) – 1 no

Cucumber (peeled and sliced) – 1 no

Tomato (sliced) – 1 no

Lettuce/Cabbage (finely chopped) – 3 leaves

Butter (optional) – 1 teaspoon

Method

Toast the bread slices lightly in a non stick pan. Apply cream or cheese spread on one bread slice. Top it with potato slices and chopped cabbage/lettuce. Apply green chutney to the next bread slice and place on top of it. Now place cucumber and tomato slices over it. Apply tomato sauce to the last bread slice and place on top of it. Now toast/grill the sandwich and make it a nice golden brown on both sides. You may use butter if you wish to while toasting. Serve hot with tomato sauce as accompaniment.

Note - You can vary the salads as per your wish, also the chutneys and spreads. The non vegetarians may add salami slices in place of potato.

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.

MyMusingsSangSpeak-Pet Puja- Green Chutney for Sandwiches

Green Chutney

This green chutney is made from all fresh ingredients and tastes very good as sandwich spread. The hard core Puneites will be able to relate this taste to that of the chutney in  the most familiar and famed Marzorin sandwiches. Even I had always tried to peep in the Marzorin kitchen to find the secret of this chutney. They had these nauwari(9 yard sari) clad women grinding huge amounts of this chutney on flat grinding stones and am sure that this was the secret. My recipe is quite close to the chutney as found in the vegetable sandwiches of Marzorin. 

I used to pack these vegetable sandwiches for my husband when we were posted in Delhi. His colleague would literally pounce and run away with the tiffin. The colleague's wife took the recipe from me and later complained that it did not turn out to be as tasty, she had the grouse that I had not disclosed some secret ingredient to her. Friends, I have experimented a lot to arrive at this particular recipe. It is a lot like my mother used to make. The tatses might be varying due to variations in adding salt, sugar, lemon juice or green chillies. My mother loved spice so she added more of chillies. I like sweet sour taste, so I add combo of sugar and lemon juice. The Marzorin chutney is a more sweeter version. You can suit your taste buds and make variations too.

Ingredients:
Fresh coconut grated- One cup
Coriander sprigs- 10-12
Garlic- 7-8 cloves
Green chillies- 1 or 2 as per taste
Lime juice - 1 teaspoon
Salt- To taste
Sugar- To taste
Water - 50 ml

Method:
Grind all the ingredients in chutney jar to a fine consistency.
The green chutney can be used in sandwiches as well as an accompaniment with fried snacks.