Bread Omelette is basically toasted bread covered with a simple spiced egg mix, and the flavors come together nicely when it gets toasted until golden on both sides. This dish has soft eggs and slightly crisp bread, so the texture itself feels satisfying. The spices are mild making it an ideal breakfast recipe. Bread and eggs are a winning combo and this one is no exception.

Bread Omelette is one of those easy breakfast dishes I end up making when I want something filling but really don't have much time to think what to cook. I mostly make this for a quick breakfast or even sometimes for evening snack, especially when someone wants something warm and tasty immediately.

About Bread Omelette

Bread Omelette is one of the oldest street-style snacks you will find in many places, and each shop has its own variations. The base idea is simple where eggs are beaten with onions, green chilies and spices, bread slices are dipped into this and cooked together. The bread absorbs the egg mixture and you get a soft inside and light toasted outside.

Bread Omelette always reminds me of train journeys as I love bread omlette served in the Indian Railways and should admit I look forward to day train journeys just for the sake of this dish. I make it when hungry in between meals or when we want a quick breakfast. It always turns out quite satisfying.

The taste also depends on how you like your omelette to be. Some people add more onion to make it bit crunchy, some keep it plain with only spices. The heat from pepper and chili gives a nice lift and the coriander leaves adds that fresh touch.

There are many ways people make this. You can toast the bread first and then sandwich the omelette, add little cheese on top, or even mix small pieces of capsicum or tomato into the egg. You can also make a bigger one by joining few bread slices like they do in shops. Each version has its own nice taste.

Bread Omelette Ingredients

• Bread slices - I used white bread, you can use wheat bread or milk bread also, both works almost the same.
• Eggs - I added two eggs as it gives enough mixture to cover the bread properly and keeps the omelette soft and fluffy. You can add one more egg if you feel it is coming bit thin.
• Red chilli powder - I am using this for giving small spicy taste and little color. You can adjust it how much heat you want.
• Garam masala - I added a pinch mainly for flavor, it blends well with onion and egg. You can skip also if you like very simple taste.
• Turmeric powder - I used just a tiny pinch, it gives warm color and light earthy taste, and the omelette looks more bright too.
• Pepper powder - I added this for heat which suits egg recipes very well. If you like pepper flavor more, you can add a bit extra also.
• Onion - I used finely chopped onion as it gives small crunch and mild sweetness once cooked.
• Green chilli - I added one green chilli for extra heat. You can skip if making for kids or if you don't want too much spice.
• Coriander leaves - I have used little chopped coriander for fresh smell and flavor. It makes the omelette feel more light.
• Oil - I used to cook the omelette and toast the bread even. You can use ghee also if you want richer taste.

Similar Recipes

• Bread bajji
• Bread Kheer
• Bread Pizza
• Bread Halwa
• Bread Jamun

How to make Bread Omelette Step by Step

1.Break open 2 eggs in a mixing bowl, then add all the spice powders along with required salt. Then add chopped onion.

2.Add finely chopped green chilies and coriander leaves to it. Mix it well with a spoon. Beat it for few seconds.

3.Heat a pan with oil,when it is hot - pour the egg mixture on it. Tilt it so that the egg mixture is even on all the edges.

4.Take a bread slice dip in the egg then flip over and place it. Repeat this for the other egg too. So the dipped side should come on top. Drizzle oil.

5.Once it gets cooked on one side, flip over to other side, press it with the ladle. Cook for 2 minutes then flip over and serve.

Serve hot!

Expert Tips

• Beat well - First beat the eggs for few seconds so they become light and mix evenly with onions and spices.
• Cook on medium flame - I have seen cooking on medium flame makes the omelette cook properly without burning the bread edges.
• Flip slowly -Flip the omelette gently because the egg mixture will be soft at first and may tear if done fast.
• Add extra pepper - I have tried adding little more pepper sometimes, and it gives a strong nice flavor which suits bread omelette well.
• Cheese option - I sometimes place a small cheese slice on top, and it melts inside making the whole omelette more filling and tasty.

Serving and Storage

Serve this hot with chopped onions, coriander leaves or even little ketchup if you prefer. It goes well with tea or even as a quick meal by itself. This recipe tastes best served immediately. I don't recommend storing leftovers.

FAQS

1.Can I add in vegetables?

Yes you can add small pieces of capsicum or tomato also.

2.Can I skip green chil4lies?

Yes you can leave it out if you want a milder omelette.

3.Will cheese taste good in this?

Yes cheese melts well and makes it richer.

4.Can I make without onions?

You can make plain omelette too, but onions add good flavor.

5.Which bread works best?

Any regular bread works, but slightly firm slices toast better.

If you have any more questions about this Bread Omelette Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Bread Omelette Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Bread Omelette Recipe | Bread Omlet Recipe

Bread Omelette is basically toasted bread covered with a simple spiced egg mix, and the flavors come together nicely when it gets toasted until golden on both sides. This dish has soft eggs and slightly crisp bread, so the texture itself feels satisfying. The spices are mild making it an ideal breakfast recipe. Bread and eggs are a winning combo and this one is no exception.

Course Breakfast, Snack

Cuisine American, Chinese, French, Indo Chinese, Italian, Mediterranean

Keyword 30 mins recipes, bread, bread recipes, egg recipes, recipes, sandwich, sandwich recipes, street food

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1

Calories 350kcal

Author Sharmilee J

Ingredients

• 2 slices bread
• 2 eggs
• ½ teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• a pinch turmeric powder
• ¼ teaspoon pepper powder
• 4 tablespoon onion finely chopped
• 1 green chilli finely chopped
• 2 teaspoon coriander leaves finely chopped
• 1 to 2 teaspoon oil
• salt to taste

Instructions

• Break open 2 eggs in a mixing bowl, then add all the spice powders along with required salt. Then add chopped onion.
• Add finely chopped green chillies and coriander leaves to it. Mix it well with a spoon. Beat it for few seconds.
• Heat a pan with oil, when it is hot - pour the egg mixture on it. Tilt it so that the egg mixture is even on all the edges.
• Take a bread slice dip in the egg then flip over and place it. Repeat this for the other egg too. So the dipped side should come on top. Drizzle oil.
• Once it gets cooked on one side, flip over to other side, press it with the ladle. Cook for 2mins then flip over and serve.
• Serve Bread Omelette hot with chopped raw onions and coriander leaves.

Notes

• Beat well - First beat the eggs for few seconds so they become light and mix evenly with onions and spices.
• Cook on medium flame - I have seen cooking on medium flame makes the omelette cook properly without burning the bread edges.
• Flip slowly -Flip the omelette gently because the egg mixture will be soft at first and may tear if done fast.
• Add extra pepper - I have tried adding little more pepper sometimes, and it gives a strong nice flavor which suits bread omelette well.
• Cheese option - I sometimes place a small cheese slice on top, and it melts inside making the whole omelette more filling and tasty.

Nutrition

Serving: 150g | Calories: 350kcal | Carbohydrates: 35g | Protein: 18g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 327mg | Sodium: 558mg | Potassium: 289mg | Fiber: 5g | Sugar: 7g | Vitamin A: 995IU | Vitamin C: 9mg | Calcium: 133mg | Iron: 4mg

The post Bread Omelette appeared first on Sharmis Passions.

Pizza Sandwich is a crunchy and tasty sandwich which everyone in the family will enjoy. It is made by toasting bread spread with pizza sauce and filled with colorful veggies like onion, capsicum, sweet corn and cheese. The melted cheese gives soft and gooey texture which makes each bite very satisfying.

This sandwich is perfect when you want quick snack or light meal. You can make it in sandwich maker or on pan. It is also great for small parties or get-togethers because it is easy to make and looks very nice. You can enjoy it as evening snack, light lunch or even as fun breakfast.

About Pizza Sandwich

Pizza Sandwich is a simple snack which combines best of both worlds - the crispness of bread and yummy taste of pizza. The bread turns golden and crunchy outside while cheese melts inside giving soft and creamy texture. The vegetables gives freshness and mild sweetness which balances the tangy pizza sauce.

This snack is very much popular because it is very easy to make and so much versatile. You can use any bread, white, brown or even multigrain. Toppings can be changed according to taste, so every sandwich can taste little different. Some like adding olives or mushrooms, others keep simple cheese and vegetables.

The flavors in the Pizza Sandwich is very colorful yet simple. Cheese gives creamy taste, sauce is tangy and vegetables give nice crunch and color. It is snack which kids and adults can enjoy. You can make it spicy with chili flakes or mild for small children. Even adding few drops of olive oil before grilling makes it taste little richer.

I usually make this sandwich for evening snack when I wants something quick but filling. It is favorite during small gatherings cause it looks very colorful and tastes real nice. You can also play with herbs and seasonings a little, it changes flavor nicely.

Pizza Sandwich Ingredients

• Bread slices - I have used white sandwich bread, it gives soft inside and crisp outside. You can use brown or multigrain also for healthier choice. Some breads are little thick, then I press slightly before grilling.
• Pizza sauce - I spread this on bread for tangy and flavorful base. You can use pasta sauce also if pizza sauce not available. I like spreading little more for strong flavor.
• Onion chopped - I added onion for crunch and slight sweetness. Finely chopped spring onion can be alternative. Sometimes I lightly sauté onion before adding if want softer texture.
• Capsicum cubed - I use capsicum for color and crunch. Any bell pepper will work, even mixed colors looks nice.
• Sweet corn boiled - It gives mild sweetness and soft texture. Canned corn can also be used if fresh not available. I sometimes mix sweet corn with little grated carrot for extra color.
• Mozzarella cheese grated - I use this for creamy and gooey texture. Other melting cheese like cheddar or processed cheese can also work. More cheese makes sandwich extra tasty.
• Chilli flakes - I sprinkle this for little spice. You can skip it if not like spicy flavor. I usually sprinkle after grilling so kids can eat without spice.
• Oregano - It gives nice aroma and Italian flavor. Dried basil can be used instead if needed. I like sprinkling little extra for fragrance.
• Butter - I apply this to grill bread for crispiness. Olive oil or ghee can also be used. Butter also gives nice golden color while grilling.

Similar Recipes

• Veg Grilled Sandwich
• Potato Sandwich
• White Sauce Sandwich
• Paneer Sandwich
• Vegetable Open Sandwich

How to make Pizza Sandwich Step by Step

1.Get ready with all your ingredients. Spread pizza sauce on one side of the bread slice

2.Add the toppings, cover with grated cheese. Sprinkle little oregano

3.Apply butter and grill it for 3 minutes in the sandwich maker or follow the instructions in the sandwich maker.

Sprinkle chili flakes, oregano and Serve hot!

Expert Tips

• Grilling - I usually grill in sandwich maker for 3 minutes till bread golden. Pan also works, just press gently with spatula. I sometimes press slightly extra for crispier outside.
• Cheese - I add good amount of cheese, it melts nicely and holds vegetables. You can mix cheese types for better flavor.
• Vegetables - I use chopped vegetables evenly, every bite has crunch and freshness. You can add mushrooms or olives too. Sometimes I slightly sauté vegetables if want softer texture.
• Spice level - I sprinkle chilli flakes lightly, you can adjust according to taste. Kids friendly version works without any chilli.
• Serving - I usually cut diagonally, looks nice and easy to eat. Small pieces works for parties, easy to serve and eat.

Serving and Storage

Serve Pizza Sandwich hot with tomato ketchup or green chutney. This goes well for tea time snack or light evening meal. Leftover sandwiches store in fridge for one day, reheat in sandwich maker or microwave before eating. It taste best when served immediately after grilling. I sometimes wrap in foil to keep crispiness while serving later.

FAQS

1.Can I use brown bread instead of white?

Yes, brown or multigrain bread works good. It gives little nutty flavor and healthier option.

2.Can I skip cheese?

Yes, cheese can skip, but sandwich will not be gooey. You can use paneer or other melting cheese instead.

3.Can I make in advance?

Yes, sandwich can be prepared and kept in fridge few hours, but grill just before serving for crispiness. I sometimes prepare and grill just before tea time, it works fine.

4.Can I add vegetables?

Yes, you can anything of your choice, like mushrooms, tomatoes, olives. I use whatever is available at home.

5.Can I make it less spicy?

Yes, just skip or reduce chilli flakes. Still tasty with pizza sauce and vegetables. You can even add little sweet corn more to balance flavor.

If you have any more questions about this Pizza Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Pizza Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Pizza Sandwich Recipe

Pizza Sandwich is a crunchy and tasty sandwich which everyone in the family will enjoy. It is made by toasting bread spread with pizza sauce and filled with colorful veggies like onion, capsicum, sweet corn and cheese. The melted cheese gives soft and gooey texture which makes each bite very satisfying.

Course Breakfast, Snack

Cuisine American, French, Indian, Italian, Mediterranean

Keyword 30 mins recipes, Baking, baking recipes, bread, bread recipes, recipes, sandwich, sandwich recipes, veg recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 sandwiches

Calories 212kcal

Author Sharmilee J

Ingredients

• 4 slices bread

Toppings

• 2 tablespoon pizza / pasta sauce
• 2 tablespoon onion chopped
• 2 tablespoon capsicum cubed
• 2 tablespoon sweet corn boiled
• 2 tablespoon cheese grated mozarella
• chilli flakes as needed
• oregano as needed

Instructions

• Get ready with all your ingredients. Spread pizza sauce on one side of the bread slice.
• Add the toppings, cover with grated cheese. Sprinkle little oregano.
• Apply butter and grill it for 3 minutes in the sandwich maker or follow the instructions in the sandwich maker.
• Sprinkle chilli flakes, oregano and Serve Pizza Sandwich hot!

Notes

• Grilling - I usually grill in sandwich maker for 3 minutes till bread golden. Pan also works, just press gently with spatula. I sometimes press slightly extra for crispier outside.
• Cheese - I add good amount of cheese, it melts nicely and holds vegetables. You can mix cheese types for better flavor.
• Vegetables - I use chopped vegetables evenly, every bite has crunch and freshness. You can add mushrooms or olives too. Sometimes I slightly sauté vegetables if want softer texture.
• Spice level - I sprinkle chili flakes lightly, you can adjust according to taste. Kids friendly version works without any chili.
• Serving - I usually cut diagonally, looks nice and easy to eat. Small pieces works for parties, easy to serve and eat.

Nutrition

Serving: 150g | Calories: 212kcal | Carbohydrates: 32g | Protein: 9g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 392mg | Potassium: 197mg | Fiber: 3g | Sugar: 5g | Vitamin A: 482IU | Vitamin C: 15mg | Calcium: 136mg | Iron: 2mg

The post Pizza Sandwich Recipe appeared first on Sharmis Passions.

Whole Wheat Sandwich Bread is a soft, fluffy homemade bread made using 100% atta without any maida. This bread is very simple to make and comes out fresh and healthy compared to store bought breads. The texture is soft enough for sandwiches yet sturdy for toasts too.

Baking bread at home is always special, the smell of fresh bread itself is worth the effort. This atta bread is good for people who want to avoid maida and go for a healthier choice. You can enjoy it plain, toasted with butter, or use it for sandwiches. It stays soft for a good time and is cost effective also.

About Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread is made by kneading whole wheat flour into a dough with yeast, sugar, oil and milk powder, then letting it rise before baking. The process may sound long but it is not difficult once you try it. The yeast helps for dough rise and makes the bread airy and soft.

This bread recipe is completely made with whole wheat flour, I didn't add maida to this. This recipe has slight dense texture compared to bakery breads made with refined flour, but it's still soft and tasty enough to enjoy. Adding milk powder and oil makes it more soft and tasty.

The flavor of whole wheat bread is very mild, slightly nutty from the flour, with a natural sweetness if you add sugar. You can keep it plain for savory sandwiches, or add little more sugar to make it slightly sweet bread which tastes great with butter and jam. You can also add honey or seeds like flax, sesame for extra crunch.

I usually bake this bread on weekends. My family enjoys it warm with butter melting on top. I love making my own homemade bread is something satisfying.

Whole Wheat Sandwich Bread Ingredients

• Whole wheat flour - I used only atta. It gives the bread its wholesome taste and makes it healthier. You can also mix little maida if you want lighter texture, but I kept this 100% wheat.
• Dry milk powder - This makes bread soft and gives slight milk flavor. If you don't have, you can skip but I feel it really improves texture.
• Oil or butter - I have used oil this time, but butter also works well. It makes the bread soft and adds richness. Oil makes the texture lighter, butter adds more flavor.
• Sugar - I have used demerara sugar which gives mild caramel taste, but normal white sugar works fine too. Sugar also helps yeast to activate.
• Dry yeast - The key ingredient for rising. Yeast must be fresh. If yeast didn't bubble when mixed with warm water and sugar, then it won't rise.

Similar Recipes

• Veg Grilled Sandwich
• Potato Sandwich
• White Sauce Sandwich
• Paneer Sandwich
• Avocado Sandwich

How to make Whole Wheat Sandwich Bread Step by Step

1.Take yeast in a bowl, add 3 tablespoon sugar then oil

2.Add ½ cup luke warm water and set aside undisturbed for few minutes. It will bubble up which shows that the yeast is active, Set aside. Now add 3 cups of wheat flour in a mixing bowl, add ¼ cup milk powder.

3.Then add salt. Whisk it well for even mixing. Now add the yeast mixture. Then add remaining water little by little.

4.Knead to a soft pliable dough. Brush with oil and wrap with cling film and set aside to rise for 1 or 2 hours depends on your climate and yeast too. Mine got doubled in an hour.

5.Punch down and knead it once again. Flatten it using a rolling pin or just with your hands, measure it with your bread loaf pan. Make sure to make it a square. My bread loaf pan is 9X5 inches.

6.Start rolling from one edge.After rolling till the end, flip over and pinch like this to seal it.

7.Seam edges and place it inside the pan. If you don't want a dome shaped bread then flatten it or close with a lid. I left it as such. Let it rise in the pan for at least 45 minutes.

8.Brush with top of bread with oil and bake in preheated oven at 170 deg C for 40-45 minutes or until the top turns golden. Mine got done in 40 minutes. Once baked remove the pan and let it cool for 15 minutes then carefully invert and let it to cool down completely at least for 2 hours. If you don't want the crust on top, use a wet cloth to cover and keep aside for few mins.

Use serrated knife to slice. Slice and serve. Serve as bread toast / plain bread.

Expert Tips

• Yeast proofing - I always test yeast by mixing with warm water and sugar. It should foam within few minutes. If it didn't then bread won't rise.
• Kneading - I always knead the dough for 8 to 10 minutes until its smooth. This develops gluten and makes bread soft.
• First rise - I cover and rest the dough in warm place. Depending on climate it may take 1 or 2 hours. Dough should be double in size before shaping.
• Shaping loaf - Roll dough into rectangle and then roll tightly from one end to shape like a log. Pinch ends to seal before keeping in loaf tin.
• Second rise - Don't skip this. Let shaped dough rise in pan for at least 40-45 minutes. This helps bread get soft and airy.
• Cooling before slicing - Always cool bread fully before slicing, at least 2 hours. Cutting hot bread will make it gummy.

Serving and Storage

Serve Whole Wheat Sandwich Bread toasted with butter, jam or as sandwich bread with your favorite fillings. It also tastes good plain too. Leftover bread can be stored in airtight box at room temperature for 2 days.

FAQS

1.Can I use regular atta?

Yes, I have used regular chapati atta and it works fine.

2.Why my bread didn't rise?

This happens if yeast wasn't fresh or water was too hot. Always proof yeast first.

3.Can I replace milk powder?

Yes you can skip it, but it makes soft bread.

4.Can I use butter?

Yes, you can use butter if you like it gives more flavor.

5.How long does this stay fresh?

It stays fresh for around 2 days outside, 4-5 days in fridge. Always cool completely before storing.

If you have any more questions about this Whole Wheat Sandwich Bread Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Whole Wheat Sandwich Bread Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Whole Wheat Sandwich Bread Recipe

Whole Wheat Sandwich Bread is a soft, fluffy homemade bread made using 100% atta without any maida. This bread is very simple to make and comes out fresh and healthy compared to store bought breads. The texture is soft enough for sandwiches yet sturdy for toasts too.

Course Breakfast, Main Course

Cuisine Indian

Keyword Baking, baking recipes, bread, bread recipes, wheat flour recipes, whole wheat recipes

Prep Time 2 hours hours

Cook Time 45 minutes minutes

Total Time 2 hours hours 45 minutes minutes

Servings 12 loaf

Calories 159kcal

Author Sharmilee J

Ingredients

• 3 cups whole wheat flour
• ¼ cup dry milk powder
• 3 tablespoon oil or butter
• 1 and ½ cups warm water
• 3 tablespoon sugar
• 1 and ½ teaspoon dry yeast
• 1 and ½ teaspoon salt

Instructions

• Take yeast in a bowl, add 3 tablespoon sugar then oil.
• Add ½ cup luke warm water and set aside undisturbed for few mins.It will bubble up which shows that the yeast is active. Set aside.
• Now add 3 cups of wheat flour in a mixing bowl, add ¼ cup milk powder.
• Then add salt. Whisk it well for even mixing. Now add the yeast mixture. Then add remaining water little by little.
• Knead to a soft pliable dough. Brush with oil and wrap with cling film and set aside to rise for 1 or 2 hrs depends on ur climate and yeast too. Mine got doubled in a n hr.
• Punch down and knead it once again. Flatten it using a rolling pin or just with your hands, measure it with your bread loaf pan. Make sure to make it a square. My bread loaf pan is 9X5 inches.
• Start rolling from one edge. After rolling till the end, flip over and pinch like this to seal it.
• Seam edges and place it inside the pan. If you don't want a dome shaped bread then flatten it or close with a lid. I left it as such. Let it rise in the pan for at least 45mins.
• Brush with top of bread with oil and bake in preheated oven at 170 deg C for 40-45mins or until the top turns golden. Mine got done in 40mins.
• Once baked remove the pan and let it cool for 15mins then carefully invert and let it to cool down completely at least for 2hrs. If you don't want the crust on top, use a wet cloth to cover and keep aside for few mins.
• Use serrated knife to slice. Slice and serve. Serve as bread toast / plain bread.

Notes

• Yeast proofing - I always test yeast by mixing with warm water and sugar. It should foam within few minutes. If it didn't then bread won't rise.
• Kneading - I always knead the dough for 8 to 10 minutes until its smooth. This develops gluten and makes bread soft.
• First rise - I cover and rest the dough in warm place. Depending on climate it may take 1 or 2 hours. Dough should be double in size before shaping.
• Shaping loaf - Roll dough into rectangle and then roll tightly from one end to shape like a log. Pinch ends to seal before keeping in loaf tin.
• Second rise - Don't skip this. Let shaped dough rise in pan for at least 40-45 minutes. This helps bread get soft and airy.
• Cooling before slicing - Always cool bread fully before slicing, at least 2 hours. Cutting hot bread will make it gummy.

Nutrition

Serving: 10g | Calories: 159kcal | Carbohydrates: 27g | Protein: 6g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 308mg | Potassium: 171mg | Fiber: 4g | Sugar: 5g | Vitamin A: 61IU | Vitamin C: 0.2mg | Calcium: 45mg | Iron: 1mg

The post Whole Wheat Sandwich Bread Recipe appeared first on Sharmis Passions.

White Sauce Sandwich has a thick, creamy vegetable filling inside with crisp toasted bread outside. This sandwich is healthy as it uses white sauce and not mayonnaise or cheese for the filling. White Sauce Sandwich could be served as a breakfast or a snack and is savored by all. Learn how to make White Sauce Sandwich with step by step pictures.

I saw this White Sauce Sandwich recipe and wanted to try it instantly as I loved the idea. With no cheese or mayonnaise in it, this comes out so creamy and is a perfect sandwich for kids. You can make the white sauce well ahead of time and just use it as a spread.

About White Sauce Sandwich

White Sauce Sandwich is made with vegetable filling which includes onion, carrot, butter,milk, herbs and spices. This white sauce sandwich tastes so good that every one will love it so it can be perfect for party too.

I saw this White Sauce Sandwich recipe and wanted to try it instantly as I loved the idea. With no cheese in it, this comes out so creamy and is a perfect sandwich for kids. You can make the white sauce well ahead of time and just use it as a spread.

Last week I made this white sauce sandwich and I thoroughly enjoyed it. Who will say no this creamy yummy sandwich. Bread slices smeared with white sauce filled with buttered vegetables as filling, yum combo.

White Sauce Sandwich Ingredients

• Bread - You can choose to use white bread or brown bread.
• Vegetables - I have used onion and carrot. You can use other vegetables like mushroom, capsicum etc.
• Butter - Butter is added to sauté the vegetables and to make white sauce.
• Flour - You can either use maida or wheat flour.
• Milk - Use full cream milk boiled and cooled down.
• Herbs - Oregano, mint leaves, coriander leaves are used.
• Spices - Pepper powder is used for spice.

Similar Recipes

• Pesto sandwich
• Chocolate sandwich
• Vegetable sandwich
• Mushroom sandwich
• Chana masala sandwich

How to make White Sauce Sandwich Step by Step

1.In a pan - heat butter when it starts to melt add onion and fry till slightly golden then add carrots and sauté till raw smell leaves.

2.Now add maida and give a quick saute then add remaining ½ tablespoon butter. Now add milk and keep stirring. Keep stirring until the mixture becomes slight thick and creamy. Cook in low flame. Add required salt.

3.Once the sauce is thick in spreadable consistency add coriander and mint leaves, then oregano and pepper powder. Give a quick mix and switch off. Set aside to cool. Toast bread with ghee till both the sides turn golden brown.

4.Apply the prepared white sauce on one side of a bread and seal it with another bread. Cut into triangles and serve hot.

5.Another alternate method is apply the sauce, close with another bread and toast it.

Serve hot, yum!!

Expert Tips

• You can add any vegetable of your choice. Capsicum, cabbage, peas, mushroom are few of my suggestions.
• Oregano and pepper powder gives a great flavor.
• I skipped green chilies and added pepper powder instead.
• You can either toast and make sandwich and use sandwich maker.
• I used white bread, you can use wheat or multigrain bread too.
• I cut each them into small triangles to make serving for kids easier and they will love it too.
• Just toast it till golden brown that is enough.
• Make sure you cool down white sauce before you apply it.
• The white sauce thickens with time so switch it off accordingly.
• I haven't added cheese, if you want add 2 tablespoon of grated cheese after the milk starts thickening.
• After applying the white sauce, serve immediately else the sandwich will become soggy if resting time is given.

Serving and Storage

Sandwiches should be served hot to enjoy the crisp texture. You can make the white sauce ready then make sandwich at the time of serving. White Sauce Sandwich tastes best when hot.

If you have any more questions about this White Sauce Sandwich do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this White Sauce Sandwich? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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White Sauce Sandwich Recipe

White Sauce Sandwich has a thick, creamy vegetable filling with crisp toasted bread outside. This sandwich is healthy as it uses white sauce and not mayonnaise or cheese for the filling. White Sauce Sandwich could be served as a breakfast or a snack and is savored by all. Learn how to make White Sauce Sandwich with step by step pictures.

Course Baking, Breakfast, Snack

Cuisine American, French, Indian, Italian, Mediterranean

Keyword 30 mins recipes, Baking, bread, bread recipes, recipes, sandwich, veg recipes, vegetable

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 sandwiches

Calories 229kcal

Author Sharmilee J

Ingredients

• 6 slices bread
• 1 small carrot grated
• 3 tablespoon big onion finely chopped
• 1 cup milk
• 1 tablespoon flour (wheat flour or maida)
• ½ teaspoon pepper powder
• ½ teaspoon oregano
• 2 teaspoon coriander leaves finely chopped
• 2 teaspoon mint leaves finely chopped
• ½ + ½ tablespoon butter
• salt to taste

Instructions

• In a pan - heat butter when it starts to melt add onion and fry till slightly golden then add carrots and sauté till raw smell leaves.
• Now add maida and give a quick saute then add remaining ½ tablespoon butter. Now add milk and keep stirring. Keep stirring until the mixture becomes slight thick and creamy. Cook in low flame. Add required salt.
• Once the sauce is thick in spreadable consistency add coriander and mint leaves, then oregano and pepper powder. Give a quick mix and switch off. Set aside to cool. Toast bread with ghee till both the sides turn golden brown.
• Apply the prepared white sauce on one side of a bread and seal it with another bread. Cut into triangles and serve hot.
• Another alternate method is apply the sauce, close with another bread and toast it.
• Serve hot, yum!!

Notes

• You can add any vegetable of your choice. Capsicum, cabbage, peas, mushroom are few of my suggestions.
• Oregano and pepper powder gives a great flavor.
• I skipped green chilies and added pepper powder instead.
• You can either toast and make sandwich and use sandwich maker.
• I used white bread, you can use wheat or multigrain bread too.
• I cut each them into small triangles to make serving for kids easier and they will love it too.
• Just toast it till golden brown that is enough.
• Make sure you cool down white sauce before you apply it.
• The white sauce thickens with time so switch it off accordingly.
• I haven't added cheese, if you want add 2 tablespoon of grated cheese after the milk starts thickening.
• After applying the white sauce, serve immediately else the sandwich will become soggy if resting time is given.

Nutrition

Serving: 200g | Calories: 229kcal | Carbohydrates: 36g | Protein: 9g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 10mg | Sodium: 316mg | Potassium: 302mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3690IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 2mg

The post White Sauce Sandwich Recipe appeared first on Sharmis Passions.

Egg Bhurji literally translates to scrambled eggs prepared with sautéed onion, green chili, capsicum and added spices that can be stuffed with sandwich, chapati, paratha etc. It is the most delicious but also among the simplest of the sandwich recipes which could be done on a sandwich maker or a tawa.

Egg Bhurji Sandwich is usually the top-selling menu in street food stalls. This especially when served with pav is loved the most as a street food. Egg bhurji sandwich is a quick option for breakfast or dinner that can be filling as well as nutritious because of its high protein content.

About Egg Bhurji Sandwich

Egg bhurji sandwich is a wholesome breakfast or dinner recipe when you have nothing but just bread and eggs at home. It is a healthy option that can be prepared in no time. Loaded with goodness of onion, capsicum and fragrant spices, this egg bhurji sandwich makes for a soul-satisfying meal.

The Indian-style bhurji is flavorful with the right punch of Indian spices. The bhurji filling has the right amount of savory and slightly spicy taste. Leftover egg bhurji can be used as a filling for chapatti, paratha, or rice.

This recipe takes me down the lane when me and my cousins would want something spicy after coming from school and my mum used to whip this up as a quick evening snack that used to be quite filling as well.

I love trying variety of sandwich recipes so wanted to try egg sandwich with the last few slices of bread I had. I always end up making sandwich with the last few leftover slices every time we buy bread.

This is just my easy idea of making egg bhurji sandwich, you can feel free to modify it according to your liking. We had the sandwich with hot chocolate and it was such a yum breakfast. You can serve this an evening snack too.

Egg Bhurji Sandwich Ingredients

• Bread - White bread, whole wheat bread, or multigrain bread can be used as per your choice, white bread is usually softer and the most ideal choice.
• Vegetables - I have used onion and capsicum you can use other vegetables like carrots, mushrooms, corn etc.
• Egg - I have used regular eggs. You can use brown eggs too.
• Spice powders - Enhances the overall flavor and can be increased or decreased as per your liking.
• Grated cheese - Freshly grated cheddar is preferred. I have used processed cheese you can use mozzarella cheese too.
• Butter - is added to toast the bread slices and enhances the taste of the sandwich.

Why this recipe works?

• This is the go to comfort food
• Easy and quick to make
• Tastes delicious.
• Can be whipped up quickly.
• Easily available ingredients in the pantry.
• Kid friendly and a great evening snack.

Similar Recipes

• Veg Grilled Sandwich
• Potato Sandwich
• White Sauce Sandwich
• Paneer Sandwich
• Avocado Sandwich

How to make Egg Bhurji Sandwich Step by Step

1.In a mixing bowl add oil, red chili powder, coriander powder, garam masala power and required salt. Then add onion, capsicum and mix well.

2.Transfer onion capsicum mixture to a pan and fry for few mins till raw smell of the spices leave, Set aside. Then scramble eggs well, add salt and pepper powder, Set aside.

3.Take bread slices. First take a heaped spoon full of scrambled egg and add it to a bread slice. On top of it add onion capsicum masala.

4.Then add a spoon of grated cheese. Close with another bread slice. Apply butter generously on the bread slice.

5.When the sandwich maker is preheated and ready, brush butter. Carefully transfer the bread to the sandwich maker, cook for 3-4 minutes until the bread slices have nice golden grill marks and is crisp. Cut and serve.

Serve hot!

Expert Tips

• Nutritional value - For a healthier option, you could opt for brown bread or multigrain bread that provides more fiber when compared to the white bread.
• Customization - You can opt for other vegetables like spinach, lettuce, cabbage along with onion and capsicum. You can add more cheese if you prefer to get a gooey cheese-egg sandwich.
• Sauteing - Saute the veggies well but do not make it soft, it should retain its crunch.
• Butter - Apply generous amount of butter while toasting the bread as it adds to the crispness of the sandwich as well as enhances the aroma and flavor.
• Excessive stuffing - Do not stuff in too much as the excess tends to ooze off during toasting.
• Preparation - Grill your bread on low to medium as too much heat can burn the stuffing.
• Alternate method - If you do not have sandwich toaster, you can use your dosa tawa for toasting.

Serving & Storage

You can pre-boil eggs and have the masala done the night before and store in the refrigerator. Sandwich can be served with any sauce/mayonnaise of your choice. You can trim the crust off the bread by refrigerating them for one hour for extra neat edges.
This sandwich keeps well for 2 days in the refrigerator and has to be brought to room temperature before consuming.

FAQS

1.What variant of bread is best suited for this recipe?

White bread is the most preferred one as it yields sandwiches that keep soft for a long time but if you are opting to go for a healthier option, then your ideal choice should be either multigrain or whole wheat bread.

2.Can cheese be skipped?

Yes, instead you can use mayonnaise as an alternate spread. It is for taste and also to hold the filling together.

3.Can I use this recipe and add vegetables skipping eggs?

Yes, you can skip eggs altogether and proceed with the same procedure by adding vegetables of your choice like spinach, lettuce, mushrooms, cabbage, carrot for a vegetarian variant.

4.What are the other options for egg bhurji?

Egg bhurji can also be served with pav, roti or rice.

5.Can kids and adults have this often?

It is best to opt for a smaller portion size and usage of whole wheat bread/multigrain bread for added fiber content.

If you have any more questions about this Egg Bhurji Sandwich do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Egg Bhurji Sandwich? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Egg Bhurji Sandwich Recipe

Egg Bhurji literally translates to scrambled eggs prepared with sautéed onion, green chili, capsicum and added spices that can be stuffed with sandwich, chapati, paratha etc. It is the most delicious but also among the simplest of the sandwich recipes which could be done on a sandwich maker or a tawa.

Course Breakfast, Snack

Cuisine American, French, Indian, Italian

Keyword 30 mins recipes, Baking, baking recipes, bread, bread recipes, egg recipes, recipes, sandwich, sandwich recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 sandwiches

Calories 307kcal

Author Sharmilee J

Ingredients

• 4 slices bread
• 2 eggs
• 1 pinch pepper powder
• 4 tablespoon big onion
• 3 tablespoon capsicum
• ½ teaspoon red chilli powder
• ½ teaspoon coriander powder
• ½ teaspoon garam masala powder
• 1 tablespoon oil
• butter to toast
• 1 tablespoon grated cheese
• salt to taste

Instructions

• In a mixing bowl add oil, red chilli, coriander, garam masala power and required salt.
• Then add onion, capsicum and mix well.
• Transfer onion capsicum mixture to a pan and fry for few mins till raw smell of the spices leave, Set aside.
• Then scramble eggs well, add salt and pepper powder, Set aside.
• Take bread slices. First take a heaped spoon full of scrambled egg and add it to a bread slice. On top of it add onion capsicum masala.
• Then add a spoon of grated cheese. Close with another bread slice.
• Apply butter generously on the bread slice.
• When the sandwich maker is preheated and ready, brush butter.
• Carefully transfer the bread to the sandwich maker, cook for 3-4 minutes or until the bread slices have nice golden grill marks and is crisp.
• Cut and serve egg bhurji sandwich hot!

Notes

• Nutritional value - For a healthier option, you could opt for brown bread or multigrain bread that provides more fiber when compared to the white bread.
• Customization - You can opt for other vegetables like spinach, lettuce, cabbage along with onion and capsicum. You can add more cheese if you prefer to get a gooey cheese-egg sandwich.
• Sauteing - Saute the veggies well but do not make it soft, it should retain its crunch.
• Butter - Apply generous amount of butter while toasting the bread as it adds to the crispness of the sandwich as well as enhances the aroma and flavor.
• Excessive stuffing - Do not stuff in too much as the excess tends to ooze off during toasting.
• Preparation - Grill your bread on low to medium as too much heat can burn the stuffing.
• Alternate method - If you do not have sandwich toaster, you can use your dosa tawa for toasting.

Nutrition

Serving: 150g | Calories: 307kcal | Carbohydrates: 30g | Protein: 13g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 168mg | Sodium: 357mg | Potassium: 202mg | Fiber: 3g | Sugar: 5g | Vitamin A: 718IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 3mg

The post Egg Bhurji Sandwich Recipe appeared first on Sharmis Passions.

Panner Sandwich is a quick, tasty and simple sandwich recipe that is savored by all. Paneer Sandwich is delicious sandwich made by toasting bread stuffed with sautéed crumbled paneer, onions and spices. Learn How to make Paneer Sandwich with step by step pictures.

Bread Sandwiches are very easy to make at the same time quite filling and healthy too when you make it wholesome. Paneer Sandwich is one of my trials few weeks back .I just loved the combo of paneer, capsicum with tomato sauce, so did mittu. I am sure this will be perfect for kids as its approved by her.

About Paneer Sandwich

Paneer Sandwich can be packed for your kids snack box or serve it for breakfast. I adapted my paneer bhurji recipe to make this stuffing....you can use the same stuffing for kati roll / frankie etc or just roll it in plain phulka, wrap it and give it to your kids.

I always have limited options when it comes to ordering sandwiches in restaurants as I don't like raw items in my sandwich and most of the veg sandwiches comes with raw tomato which is a big no to me. So I started making my own sandwich according to my tastebuds and here goes a simple paneer sandwich recipe.

Paneer Sandwich Ingredients

• Paneer - Choose to use fresh soft paneer. You can either use homemade paneer or store bought paneer.
• Bread - You can use wheat bread or white bread.
• Vegetables - I have used onion, capsicum. You can use other vegetables like carrot, mushroom etc.
• Spice powders - Red chili powder, garam masala powder is used.
• Tomato sauce - Tomato sauce adds a tangy taste to the filling.
• Coriander leaves - It adds flavor to the filling.

Similar Recipes

• Veg Sandwich
• Mushroom Sandwich
• Cheese Sandwich
• Pesto Sandwich
• Capsicum Sandwich

How to make Paneer Sandwich Step by Step

1.Take the paneer and crumble it well, Set aside. Heat oil in a pan - add ginger garlic paste, onions and sauté till golden brown.

2.Then add capsicum and fry for a minute, then add chili powder, garam masala powder, salt and tomato sauce. Give a quick stir, it should be saucy and not too dry add little water if its too dry. Then add crumble paneer.

3.Mix well, cook for a minute, garnish with coriander leaves and switch off. Trim the edges of 2 slices of bread. Spread a generous layer of paneer stuffing on side and close it another slice of bread, press it well so that it gets sealed. Heat dosa pan with ghee and toast the bread until it turns golden brown on both sides.

Cut diagonally and serve hot / warm!

Expert Tips

• Don't make the sauce very dry then the stuffing may spill out. The stuffing should be moist enough to stick to the bread.
• You can also make it as sealed sandwich using sandwich maker like how I made my veg sandwich or just toast and make it open sandwich.
• You can even add other veggies like carrot and cabbage along with paneer.
• I used homemade fresh paneer so used it directly. If you want to use frozen paneer, then first thaw it then crumble it.
• You can use the same paneer stuffing for kati roll or frankie.
• You can even substitute paneer with tofu and use brown bread for a more healthier and low fat sandwich version.

Serving and Storage

Paneer Sandwich can be served with a cup of coffee, tea or juice. This curry keeps well in fridge for 2 days, reheat and serve it.

If you have any more questions about this Paneer Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Paneer Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Paneer Sandwich Recipe

Panner Sandwich is a quick, tasty and simple sandwich recipe that is savored by all. Paneer Sandwich is delicious sandwich made by toasting bread stuffed with sautéed crumbled paneer, onions and spices. Learn How to make Paneer Sandwich with step by step pictures.

Course Breakfast, Snack

Cuisine American, French, Indian, Italian

Keyword 30 mins recipes, bread, bread recipes, easy paneer recipes, paneer dishes, paneer recipes, recipes, sandwich, sandwich recipes

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 381kcal

Author Sharmilee J

Ingredients

• 4 slices bread
• 1 small big onion finely chopped
• ½ teaspoon ginger garlic paste
• 2 tablespoon capsicum roughly chopped
• 2 teaspoon tomato sauce
• ½ teaspoon red chilli powder
• ¼ teaspoon garam masala powder
• 2 teaspoon coriander leaves finely chopped
• salt to taste
• 2 teaspoon oil

Instructions

• Take the paneer and crumble it well, Set aside. Heat oil in a pan - add ginger garlic paste, onions and sauté till golden brown.
• Then add capsicum and fry for a minute, then add chili powder, garam masala powder, salt and tomato sauce. Give a quick stir, it should be saucy and not too dry add little water if its too dry. Then add crumble paneer.
• Mix well, cook for a minute, garnish with coriander leaves and switch off. Trim the edges of 2 slices of bread. Spread a generous layer of paneer stuffing on side and close it another slice of bread, press it well so that it gets sealed. Heat dosa pan with ghee and toast the bread until it turns golden brown on both sides.
• Cut diagonally and serve hot / warm!

Notes

• Don't make the sauce very dry then the stuffing may spill out. The stuffing should be moist enough to stick to the bread.
• You can also make it as sealed sandwich using sandwich maker like how I made my veg sandwich or just toast and make it open sandwich.
• You can even add other veggies like carrot and cabbage along with paneer.
• I used homemade fresh paneer so used it directly. If you want to use frozen paneer, then first thaw it then crumble it.
• You can use the same paneer stuffing for kati roll or frankie.
• You can even substitute paneer with tofu and use brown bread for a more healthier and low fat sandwich version.

Nutrition

Serving: 150g | Calories: 381kcal | Carbohydrates: 34g | Protein: 15g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 37mg | Sodium: 1282mg | Potassium: 204mg | Fiber: 4g | Sugar: 6g | Vitamin A: 470IU | Vitamin C: 16mg | Calcium: 356mg | Iron: 2mg

The post Paneer Sandwich Recipe appeared first on Sharmis Passions.

Channa masala sandwich is a wholesome dish that is served for breakfast or a quick snack. It also works perfectly for a lunchbox recipe too. This flavorsome spiced chickpea masala combined with toasted bread makes an exceptional sandwich recipe. The sandwich is just not tasty but also a great way to use leftover chana masala.

A simple idea of not wasting food evolved into a go-to option for easy meals for tiffin boxes or evening snacks. And this also proves how experimenting in the kitchen with our dishes can bring out new variations to relish. This recipe has been our personal favorite and on the weekly menu. So if you are making channa masala, ensure you're making a little extra for this chana masala sandwich.

About Channa Masala Sandwich

Channa Masala Sandwich is an interesting fusion that is loved and relished by sandwich lovers. This recipe indeed tells us how our kitchen experiments can lead to surprisingly delicious results. Additionally, this recipe stands as one of the most satisfying recipes I have created in recent times.

The sandwich filling is prepared with overnight soaked chickpeas, sautéed and tempered with onions, tomatoes, and Indian spices making it a great option for a sandwich. A dash of lemon juice adds to the tanginess and the chopped coriander leaves give in its goodness to the dish. The mixture is mildly spicy, tangy, and perfect to go between the buttered breads.

This chana masala sandwich is just an idea of using leftover chana masala rather than a recipe. I always end up using leftover chana masala for making chana masala dosa or sandwiches. This recipe was born out of the need for something really interesting and quick.

I heated the chana masala for the gravy to thicken, assembled the slices of bread, and got the sandwich maker ready. In no time, I served these sandwiches hot with ketchup, ginger chai, and milkshake for kids. I also served this chana masala sandwich for my blogger friend who visited me last year and she loved it too so that justifies a post right?!

Chana Masala Sandwich Ingredients

• Bread - This is the base of the recipe. You can trim the sides if you want. Apply butter on the outside while grilling for the brown tints.
• Chana masala - You can use fresh or leftover masala. Ensure there is no water in the masala. Dry the masala completely otherwise the sandwich might get soggy.
• Onion - I have added finely chopped onions to the masala. You can skip it if you don't like the flavor of raw onions.
• Chat masala powder - this is optional. Sprinkling the powder will add tanginess and give a nice desi-style sandwich vibe.

Why This Recipe Works

• Balanced flavors, filing and healthy.
• Quick and easy to make.
• Smart lunch box recipe.
• Minimal ingredients and efforts.
• Can be customized as per your choice.
• Kids-friendly and travel-friendly.

Similar Recipes

• Pesto sandwich
• Chocolate sandwich
• Vegetable sandwich
• Mushroom sandwich
• Paneer Sandwich

How to make Chana Masala Sandwich Step by Step

1.Take leftover chana masala and heat it up until it becomes thick, Set aside and cool down. Take bread slices, spread a generous spoon of chana masala on one side of the bread slice.

2.Add chopped onion, sprinkle chat masala powder and coriander leaves.

3.Close with another bread slice. Apply butter generously on the bread slice. When the sandwich maker is preheated and ready, brush butter.

4.Carefully transfer the bread to the sandwich maker, cook for 3-4 minutes or until the bread slices have nice golden grill marks and is crisp. Cut and serve.

Serve hot!

Expert Tips

• Texture - Texture is very important as the chana masala can make the sandwich soggy. Ensure the masala is dry. Excessive moisture can mess up the sandwich.
• Mash a little - You can smash a few of the chickpeas while sauteing. This helps in bringing the filing together and prevents them from falling out.
• Spice Level - You can spice it up as per your requirement. It also depends on the bread you are using. For wheat or multigrain style of bread, bold flavors work well.
• Butter it up - Butter is another important ingredient and can use them generously. Apply butter on the outer side of the bread for that crisp golden finish.
• Add-ons - You can add fresh elements to the sandwich like cucumber, lettuce, and onions.
• A layer of cheese - You can add a slice of cheese or grated cheese to the sandwich before grilling them. It adds flavors to the sandwich and stands as a barrier against moisture.
• Grill it up - You can easily grill the sandwiches, or simply tawa fry them with a dollop of butter. Easy toasting is important.

Serving and Storage

Serve this sandwich hot with green chutney, ketchup, or a simple yogurt bowl. You can pair it well with chai or coffee and make it a satisfying tea-time snack. You can add a bowl of salad or roasted peanuts to complete the meal. You can cut them into triangles or squares depending on your guest.

The chana masala can be stored in the fridge in an airtight container for 3-4 days. It is recommended to enjoy the sandwiches fresh, however, you can pack them for lunch box, and can be consumed within 4-5 hours. Freezing the sandwiches is not recommended. You can freeze the chana masala for up to a month. Thaw completely and saute to remove the extra moisture.

FAQS

1.Can I use canned chickpeas for this recipe?

Yes, you can. Just rinse and drain them well before using it.

2.What kind of bread works best?

Any type of bread works for this sandwich. Ensure you are using fresh bread.

3.Can I make the sandwich ahead of time?

This is not recommended as it might turn the sandwich soggy. However, you can prepare the filling in advance and assemble the sandwich just before serving.

4.How do I prevent the sandwich from becoming soggy?

The chana masala you are using should be semi-dry. Consume the sandwiches immediately.

5.Is it necessary to toast the sandwich?

No, it is not. You can serve them plain. However, toasting enhances the flavors.

If you have any more questions about this Chana Masala Sandwich do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Chana Masala Sandwich? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Chana Masala Sandwich Recipe

Channa masala sandwich is a wholesome dish that is served for breakfast or a quick snack. It also works perfectly for a lunchbox recipe too. This flavorsome spiced chickpea masala combined with toasted bread makes an exceptional sandwich recipe. The sandwich is just not tasty but also a great way to use leftover chana masala.

Course Breakfast, Snack

Cuisine American, Indian

Keyword 30 mins recipes, bread, bread recipes, chana recipes, recipes, sandwich, sandwich recipes, veg recipes, vegetable

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 2 sandwiches

Calories 320kcal

Author Sharmilee J

Ingredients

• 4 slices bread
• ½ cup chana masala
• 2 tablespoon big onion
• chat masala powder as required
• butter to toast

Instructions

• Take leftover chana masala and heat it up until it becomes thick, Set aside and cool down.
• Take bread slices, spread a generous spoon of chana masala on one side of the bread slice.
• Add chopped onion, sprinkle chat masala powder and coriander leaves.
• Close with another bread slice. Apply butter generously on the bread slice.
• When the sandwich maker is preheated and ready, brush butter.
• Carefully transfer the bread to the sandwich maker, cook for 3-4 minutes or until the bread slices have nice golden grill marks and is crisp.
• Cut and serve Chana Masala Sandwich hot!

Notes

• Texture - Texture is very important as the chana masala can make the sandwich soggy. Ensure the masala is dry. Excessive moisture can mess up the sandwich.
• Mash a little - You can smash a few of the chickpeas while sautéing. This helps in bringing the filing together and prevents them from falling out.
• Spice Level - You can spice it up as per your requirement. It also depends on the bread you are using. For wheat or multigrain style of bread, bold flavors work well.
• Butter it up - Butter is another important ingredient and can use them generously. Apply butter on the outer side of the bread for that crisp golden finish.
• Add-ons - You can add fresh elements to the sandwich like cucumber, lettuce, and onions.
• A layer of cheese - You can add a slice of cheese or grated cheese to the sandwich before grilling them. It adds flavors to the sandwich and stands as a barrier against moisture.
• Grill it up - You can easily grill the sandwiches, or simply tawa fry them with a dollop of butter. Easy toasting is important.

Nutrition

Serving: 150g | Calories: 320kcal | Carbohydrates: 41g | Protein: 13g | Fat: 12g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.01g | Sodium: 265mg | Potassium: 94mg | Fiber: 15g | Sugar: 4g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 2mg

The post Chana Masala Sandwich appeared first on Sharmis Passions.

Aloo Sandwich is a crispy and flavorful snack made with toasted bread and a delicious potato filling. This sandwich is a comforting dish and has a nice texture. It's a great way to turn simple ingredients into something satisfying and full of flavor. It's a favorite among both kids and adults, perfect for breakfast, lunch boxes, or as an evening snack. Follow the step by step instructions to make Aloo Sandwich.

This sandwich recipe is packed with roasted potato slices, onions, and tomatoes, all seasoned with spices for a tasty kick. The creamy white sauce adds a smooth, rich layer that makes every bite extra comforting. It's toasted until golden and crisp. It's a quick and filling recipe you'll enjoy making it again and again.

About Aloo Sandwich

Aloo Sandwich is a popular Indian-style sandwich made with a spiced potato filling and a creamy white sauce. The potatoes, onion and tomato slices are marinated in a mixture of spices and then roasted until crispy, which adds a satisfying crunch to the sandwich. Onions and tomatoes are added to the sandwich for a burst of freshness and flavor.

The creamy white sauce, made from butter, all-purpose flour and milk, adds richness to the sandwich and balances the spice from the potatoes. It helps to hold the sandwich together and enhances its taste with a subtle creaminess, also a low fat alternate to cheese. This recipe is a great way to make use of everyday ingredients and transform them into something special.

I was craving for some hot bread sandwich for the past 2 days - Blame it on the climate or the sight of bread loaf lying around haha. I tried this sandwich and it was a great hit at home. Even amma who says no to sandwiches asked for second serving. Now do I need any other reason to make this sandwich again?!

This potato sandwich has easily become one of my favorites so making it often these days. I have a love for sandwiches both made in sandwich maker and the tawa toasted ones, both tastes good in its own ways.

You can easily customize the sandwich with additional veggies like capsicum, cabbage, or even cheese for a different twist. Whether you enjoy it with white bread or prefer whole wheat or multigrain bread, this Aloo Sandwich will quickly become a favorite for everyone at the table.

Aloo Sandwich Ingredients

• Bread - This is the base of the sandwich. You can use white, whole wheat, or multigrain bread. You can also use gluten-free bread for a healthier alternative.
• Potato - This is the key ingredient. It absorbs the spice marinade well and adds a texture to the sandwich. 
• Onion - Adds a crunchy, mildly sweet flavor to the sandwich. Lightly toast the onion slices to enhance the taste.
• Tomato - Adds juiciness and a slight tang to the sandwich. You can either add them raw or toast them lightly for an extra flavor.
• Oil - Used to marinate and roast the vegetables. You can use any cooking oil you prefer, like olive oil or any vegetable oil.
• Red chili powder - Adds heat and depth flavor to the spiced marinade. You can adjust the spice based on your spice tolerance.
• Pepper powder - Adds a mild, peppery kick that balances the richness of the white sauce and potatoes.
• Oregano - Adds an herby, aromatic flavor to the sandwich filling, combines well with the spiced vegetables.
• Butter - Adds a rich, creamy texture to the white sauce, enhances the flavor and taste.
• Maida, milk - The base for the white sauce. It's used to thicken the white sauce, providing a smooth and creamy consistency.
• White sauce seasoning - These seasonings add flavor to the white sauce, bringing the creamy texture together with the spiced vegetables.

Similar Recipes

• Potato Sandwich
• White Sauce Sandwich
• Paneer Sandwich
• Avocado Sandwich
• Corn Capsicum Sandwich

Why This Recipe Works

• It's quick and easy to make, perfect for busy mornings or after-school snacks.
• It is made with simple pantry ingredients and also healthy.
• It has a crispy bread on the outside with a crunchy vegetable filling and creamy sauce inside.
• This recipe can be easily customized with your favorite vegetables or cheese.
• You can adjust the spice level according to your taste.
• Enjoyed by all ages, from kids to adults.

How to make Aloo Sandwich Step by Step

1.Pressure cook potato until soft(for 3-4 whistles), peel off the skin and slice them to ¼ inch thickness. Then slice onions.

2.Slice tomato and get ready with your veggies. Now in a mixing bowl add the ingredients listed under 'to marinade'.

3.Mix well and set aside to marinate. Meanwhile prepare the white sauce. Heat butter once it starts to melt add maida and give a quick mix until it resembles sandy texture.

4.Then add milk and keep cooking till it starts to thicken. Now add oregano and keep cooking until the sauce coats the back of a ladle, creamy and thick. Set aside to cool down.

5.Now take your potato slices, dip it in the spice powder marinade and toast it in a dosa tawa till golden brown on both sides. Next coat onion slices with the spices mixture.

6.And toast it till slightly browned. You can add raw tomato itself to your sandwich but I wiped off the remaining spice mixture and toasted it.

7.Now the toasted veggies are also ready. Now spoon a generous mixture of prepared white sauce and spread it in 4 slices of bread. On one side of the bread add the toasted potato, onion and tomato slices.

8.Close the sandwich with the other bread, press it slightly so that it gets sealed. Heat dosa tawa drizzle ghee and add one sandwich at a time and toast it till golden brown. Flip to other side and cook. While toasting just press the bread with a flat ladle to get the toast evenly browned as shown below.

Cut into half and Serve hot! Enjoy the tasty, creamy sandwich!!

Expert Tips

• Spice Level - You can adjust the red chili powder and pepper powder based on your spice preference. For a milder sandwich, reduce the chili powder and skip the pepper.
• Vegetable Variation - You can add extra veggies like capsicum, cucumber, or cabbage for a fresh crunch and added nutrition. Sautéing these before adding to the sandwich will enhance the flavor.
• Roasting - Roast the onions, potatoes and tomatoes before adding them to the sandwich, it gives them an extra flavor and a satisfying crunch. Don't skip this step.
• Even Browning - When toasting, press lightly with a spatula or a flat bottomed bowl for even browning and a crisp finish.
• Make-Ahead Option - Prepare the white sauce and marinade ahead of time and store them in the fridge. When you're ready to serve, simply toast the vegetables, assemble and toast the sandwiches and serve hot.
• Cheesy Twist - For a cheesy version, add grated cheese (cheddar or mozzarella) to the white sauce after it thickens. You can also add a cheese slice. It'll melt into a gooey, delicious filling.

Serving and Storage

Serve Aloo Sandwich immediately after toasting to keep the bread crispy. Pair it with ketchup, chutney, or a side salad for a complete meal.

For storing, you can wrap the sandwich in foil and keep it in an airtight container. It can be kept in the fridge for a few hours, but it's best eaten fresh to retain the crispiness of the bread.

FAQS

1.Can I use a sandwich maker for this recipe?

Yes, you can use a sandwich maker to toast the sandwich. You can use the stove top sandwich maker or the electric ones.

2.Can I add cheese to the sandwich?

Yes, you can mix grated cheese into the white sauce for a cheesy version of this sandwich. Or add add a cheese slice between the vegetables in the sandwich.

3.Can I make this without white sauce?

Yes, you can skip the white sauce and use mayonnaise or any other cheese spread of your choice for a different flavor.

4.What bread is good to use?

You can use whole wheat, multigrain, or even gluten-free bread as a substitute for white bread.

5.What other vegetables can I add?

You can add other vegetables like bell peppers, cucumber, corn, mushrooms or even spinach to make the sandwich more nutritious.

6.Can I make this sandwich ahead of time?

It's best enjoyed fresh, but you can prepare the ingredients in advance and toast the sandwiches when ready to serve.

If you have any more questions about this Aloo Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .

Tried this Aloo Sandwich Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

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Aloo Sandwich Recipe | Potato Sandwich Recipe

Aloo Sandwich is a crispy and flavorful snack made with toasted bread and a delicious potato filling. This sandwich is a comforting dish and has a nice texture. It's a great way to turn simple ingredients into something satisfying and full of flavor. It's a favorite among both kids and adults, perfect for breakfast, lunch boxes, or as an evening snack. Follow the step by step instructions to make Aloo Sandwich.

Course Breakfast, Main Course

Cuisine Indian

Keyword 30 mins recipes, Aloo Recipes, bread, chaat, Kids Lunch Box, kids lunchbox, lunch box menu, lunch box recipes, Potato, Potato Recipes, sandwich

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 sandwiches

Calories 352kcal

Author Sharmilee J

Ingredients

• 8 slices bread
• 1 potato medium sized
• 1 big onion medium sized
• 1 tomato medium sized

For the marinade:

• 3 tablespoon oil
• 1 teaspoon red chilli powder
• ½ teaspoon pepper powder
• ½ teaspoon oregano
• salt to taste

For the white sauce:

• 2 teaspoon butter
• 1 tablespoon maida all purpose flour
• 1 cup milk
• ½ teaspoon oregano
• salt to taste

Instructions

• Pressure cook potato until soft(for 4 whistles), peel off the skin and slice them to ¼ inch thickness.
• Then slice onions.
• Slice tomato and get ready with your veggies.
• Now in a mixing bowl add the ingredients listed under 'to marinade'.
• Mix well and set aside to marinate.
• Meanwhile prepare the white sauce.
• Heat butter once it starts to melt add maida and give a quick mix until it resembles sandy texture.
• Then add milk and keep cooking till it starts to thicken.
• Now add oregano and keep cooking until the sauce coats the back of a ladle, creamy and thick. Set aside to cool down.
• Now take your potato slices, dip it in the spice powder marinade and toast it in a dosa tawa till golden brown on both sides.
• Next coat onion slices with the spices mixture.
• And toast it till slightly browned.
• You can add raw tomato itself to your sandwich but I wiped off the remaining spice mixture and toasted it.
• Now the toasted veggies are also ready.
• Now spoon a generous mixture of prepared white sauce and spread it in 4 slices of bread.
• On one side of the bread add the toasted potato, onion and tomato slices.
• Close the sandwich with the other bread, press it slightly so that it gets sealed.
• Heat dosa tawa drizzle ghee and add one sandwich at a time and toast it till golden brown.
• Flip to other side and cook.
• While toasting just press the bread with a flat ladle to get the toast evenly browned as shown below.
• Cut into half and Serve hot !! Enjoy the spicy , creamy Aloo sandwich!!

Notes

• Spice Level - You can adjust the red chili powder and pepper powder based on your spice preference. For a milder sandwich, reduce the chili powder and skip the pepper.
• Vegetable Variation - You can add extra veggies like capsicum, cucumber, or cabbage for a fresh crunch and added nutrition. Sautéing these before adding to the sandwich will enhance the flavor.
• Roasting - Roast the onions, potatoes and tomatoes before adding them to the sandwich, it gives them an extra flavor and a satisfying crunch. Don't skip this step.
• Even Browning - When toasting, press lightly with a spatula or a flat bottomed bowl for even browning and a crisp finish.
• Make-Ahead Option - Prepare the white sauce and marinade ahead of time and store them in the fridge. When you're ready to serve, simply toast the vegetables, assemble and toast the sandwiches and serve hot.
• Cheesy Twist - For a cheesy version, add grated cheese (cheddar or mozzarella) to the white sauce after it thickens. You can also add a cheese slice. It'll melt into a gooey, delicious filling.

Nutrition

Serving: 150g | Calories: 352kcal | Carbohydrates: 45g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 305mg | Potassium: 534mg | Fiber: 5g | Sugar: 9g | Vitamin A: 623IU | Vitamin C: 17mg | Calcium: 174mg | Iron: 3mg

The post Aloo Sandwich | Potato Sandwich appeared first on Sharmis Passions.

These pulled pork sandwiches have become my go-to meal when I need to feed a crowd or just want an easy dinner that practically makes itself. The pork turns out incredibly tender after hours of slow cooking. When you pile it high on buns with some simple coleslaw, you get a satisfying meal that works […]

The post Pulled Pork Sandwiches appeared first on Simply Meat Smoking.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Stir-Fried Lettuce & Greens

Asian style stir-fried lettuce with any and all greens

• Huge bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• Salt (to taste)
• Sugar (as required)
• Black pepper powder
• 12-15 Garlic cloves
• ½ inch Ginger

1. Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
2. Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
3. Smash the ginger and garlic cloves.
4. In a wok or non-stick pan, heat sesame oil.
5. Add the smashed ginger and let it sit in the oil for a few seconds so allow the oil to be infused with flavour.
6. Add the garlic cloves and give it a quick stir.
7. Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
8. Switch to high flame.
9. Pour in the sauce mixture and give the lettuce (and greens) a good mix.
10. Remove from heat when the lettuce is tender but have a slight crunch.
11. Sprinkle with some white sesame seeds.
12. Serve immediately.

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

Lettuce Sourdough-wich

• 2 slices Sourdough bread
• 3-4 Lettuce leaves
• 1 Tomato ((small))
• Feta Cheese
• Smoked Cheddar Cheese
• Freshly ground black pepper powder
• Butter

1. Wash the lettuce leaves well and shake/pat them dry.
2. Crumble feta cheese, slice the Smoked Cheddar and set aside.
3. Wash the tomato, cut into thin slices and set aside.
4. Butter one side each of the sourdough slices.
5. Assemble all the ingredients before you start.
6. Place a non-stick pan on low heat and add a pat of butter.
7. As the butter begins to melt, place a slice of sourdough on the pan.
8. Layer with lettuce leaves, tomato slices and cheeses.
9. Season with freshly ground black pepper.
10. Top with the second slice of sourdough bread and cover with a lid.
11. If you don’t have a lid, use a heatproof plate and press it down using a heavy object.
12. Cook for a minute or two, until the bottom slice is golden (do the corner lift test here).
13. Flip over, add another pat of butter and cook the second side as you did the first.
14. Once done, remove from the heat, slice into two or just bite in!

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Asian-style stir-fried lettuce with any and all greens in your refrigerator makes for a quick side dish or main with steaming hot rice.

Rounding up the Lettuce Series (I should have dubbed it ‘trilogy’) with the easiest recipe ever – a stir fry! Wash, tear, dump, toss and tadaaaaaa…

And did it go down well with the parents? Oh hell yeah! So much so we’ve had repeat requests and it’s been paired with steamed rice, dumped on toast, stirred into noodles and eaten as is.

I added a variety of lettuce and some spring onion greens (just because!); feel free to throw in a handful of the greens you need to finish up. There’s only one recommendation for this particular recipe – line up your ingredients coz you got to be quick!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

If easy recipes are what you want to bookmark for those hectic weekdays, then you can check out the Chicken Lettuce Soup, Pumpkin & Potato in Mustard Oil and Rosha among others.

Stir-Fried Lettuce & Greens

Asian style stir-fried lettuce with any and all greens

• Huge bunch of lettuce
• 2 teaspoon Soy sauce
• 2 tablespoon Sesame oil
• Salt (to taste)
• Sugar (as required)
• Black pepper powder
• 12-15 Garlic cloves
• ½ inch Ginger

1. Wash lettuce and other greens (if using). Shake off excess water well and tear into big chunks.
2. Mix the soy sauce, salt, sugar, pepper powder in a bowl and set aside.
3. Smash the ginger and garlic cloves.
4. In a wok or non-stick pan, heat sesame oil.
5. Add the smashed ginger and let it sit in the oil for a few seconds so allow the oil to be infused with flavour.
6. Add the garlic cloves and give it a quick stir.
7. Throw in the lettuce and toss well, making sure you cover them in the oil mix as thoroughly as possible.
8. Switch to high flame.
9. Pour in the sauce mixture and give the lettuce (and greens) a good mix.
10. Remove from heat when the lettuce is tender but have a slight crunch.
11. Sprinkle with some white sesame seeds.
12. Serve immediately.

A lettuce and cheese-loaded sourdough sandwich that’s a tasty, filling way to start the day

Remember those childhood days when the parents used to come up with innovative ways to make you eat those dreaded greens? There’s a role reversal situation on that front at home here, where I have to find ways to make the parents eat ‘foreign’ vegetables, namely non-Indian veggies or those they haven’t grown up with aka lettuce, broccoli, zucchini, etc. I get the reluctance, I do. But as I tell them, “You got to eat your greens.” #payback

With lettuce, I started with the tried and tested salad route which worked well for my father – he loves salad. But my mother? Nope. She was and continues to be reluctant. And because I was determined to get her to eat them, I tweaked a few recipes, and voila! She ate the lettuce-loaded food and I got what I’m dubbing the ‘Lettuce Series’, starting with the Lettuce Sourdough-wich.

The parents have developed a taste for sourdoughs and since all three of us love pan-grilled sandwiches, I snuck in a few leaves in our breakfast sandwich one day and delight oh delight! It’s hearty, tasty, and has that golden crunch when you bite in… mmmmm.

You can use vegetables other than tomato here but there’s something pure and nostalgic about the combination of bread+cheese+tomato that I adore. Just one thing to remember, these sourdough-wiches (sandwich – sourdough-wich… get the drift?) are pretty heavy on the stomach so ended up skipping lunch and had supper and a late-night snack.

Things to remember

• You can use vegetables of choice but as I’ve mentioned, tomato and cheese is pure nostalgia and classic.  
• If the idea of pan grilling terrifies you, pop the sourdough-wich into a sandwich maker – whatever makes life easier!

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

Lettuce Sourdough-wich

• 2 slices Sourdough bread
• 3-4 Lettuce leaves
• 1 Tomato ((small))
• Feta Cheese
• Smoked Cheddar Cheese
• Freshly ground black pepper powder
• Butter

1. Wash the lettuce leaves well and shake/pat them dry.
2. Crumble feta cheese, slice the Smoked Cheddar and set aside.
3. Wash the tomato, cut into thin slices and set aside.
4. Butter one side each of the sourdough slices.
5. Assemble all the ingredients before you start.
6. Place a non-stick pan on low heat and add a pat of butter.
7. As the butter begins to melt, place a slice of sourdough on the pan.
8. Layer with lettuce leaves, tomato slices and cheeses.
9. Season with freshly ground black pepper.
10. Top with the second slice of sourdough bread and cover with a lid.
11. If you don’t have a lid, use a heatproof plate and press it down using a heavy object.
12. Cook for a minute or two, until the bottom slice is golden (do the corner lift test here).
13. Flip over, add another pat of butter and cook the second side as you did the first.
14. Once done, remove from the heat, slice into two or just bite in!

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Sometimes the simplest recipes are the ones that become family favorites, and these cheese sliders are proof of that. I’ve been making variations of sliders for years, but there’s something special about focusing on just the cheese – letting those melty, gooey flavors really shine through. With King’s Hawaiian rolls as the base and a […]

The post Cheese Sliders – Using Hawaiian Rolls appeared first on Simply Meat Smoking.

A chicken meatball sandwich is a flavourful and a satisfying dish which can be made with tender chicken meatballs, a rich and tangy tomato based sauce, fresh herbs and a plenty of gooey cheese. Which is all packed between the crispy bread slices. This sandwich offers a perfect blend of soft, cheesy and crunchy texture...

Read More

The post Meatball Sandwich Recipe appeared first on Yummy Tummy.

All photos by Rob Baas.

You loved our 3-2-1 rib blog so much, a monster 70K people viewed it.    Which makes me believe it’s time to revisit another of our popular rib blog—and a technique involving wrapping, foil, butter, and apple cider: the McRib.   Or more precisely, our version of the McRib—that infamous sandwich made famous by McDonald’s. 

–Steven

Like so many other American high school kids who needed gas money, my first job was at the local McDonald’s. Had the McRib been on the local menu back then, I might be working there still.

If ever there was a fast food item with a cult following, it is the McRib. It doesn’t really make any sense, although scarcity and nostalgia probably play big parts. I might go a year or two without visiting any McDonald’s anywhere, but when the “McRIB IS BACK” sign grabs my attention I’ll pull the e-brake and slide backwards into the drive-thru line if need be.

The McRib in one word: messy. The mystery meat is slathered in so much sauce that it’s hard to keep everything between the lines and even harder to keep everything off your shirt. Somehow it works. The sweet and tangy sauce reminds one of backyard BBQ fare so overly sauced that sauce is all you taste. The contrasting crunch of sliced onions and pickles adds a welcome touch of reality.

The weak link is the meat patty, which is somehow colorless and tasteless at the same time. The only redeeming quality is its shape that resembles a cute little rack of ribs.

What if we could make a McRib sandwich at home by using real smoked rib meat without the bones? One that would look and taste like a BBQ rib sandwich, because it is!

The Plan

I’m fortunate to have a Farmers Market that is stocked with local producers of top-notch meat. Our beef farmer is the one who named this sandwich The McRob.

My market friends from Stoney Creek Farm specialize in pork products. Among other things, they sell small packages of pork ribs you won’t find at the grocery store—back rib sections that are often cut into perfect sandwich-sized portions. [We’ll figure out how to make a sandwich from any rib cut later, but these are a great place to start.]

So, how do we turn these ribs into a sandwich patty without the bones? Overcook them! We’ll smoke them, and then we’ll experiment with ways to keep cooking them until the ribs slip out.

Take I

The plan is to smoke the ribs for a couple hours and then cook ’em in a steam pan with some liquid stuff and some sweet stuff until they’re fall-off-the-bone tender. Once they’re in the pan it doesn’t matter how you cook them, but we want to stay in the 225-250 temperature range for the whole process.

We’re not being picky about rubs or sauce yet—here we used Rendezvous seasoning and a homemade BBQ sauce.

NOTE: It is absolutely crucial that we remove the membrane from the back of the ribs before smoking. Otherwise, the bones aren’t going to fall or slide out.

Before going on the grill, the rib cuts seem perfectly sized (just a tad over-sized) for the Philly steak rolls.

Stoney Creek Ribs on the Weber Kettle. Indirect heat with hickory smoke.

1) Smoked ribs in steam pan with butter, brown sugar, and beer. 2) Ribs after cooking for a couple hours in covered steam pan. 3) Rib sandwich patty after the bones slide right out. 4) Sandwich patty bathing in homemade BBQ sauce.

It worked better than expected. When the bones are ready to slip out, we have the perfect sandwich patty. One that deserves a BBQ sauce bath before meeting the bread, the pickles, and the onions.

Bam! The McReal McRib.

McRob v1.0. The Realest.

This could be the best sandwich we’ve ever made at home.

Take II

For the second attempt we used a slow cooker to overcook the ribs after they were smoked. The same Rendezvous rub and homemade sauce was used this time.

1) Ribs getting started in the kettle smoke. 2) Ribs well smoked. 3) Ribs in the slow cooker with some onions, peppers, and apple juice. 4) Sandwich patties and bones, separated.

Before going in the slow cooker, these ribs had a nice smoke ring.

The onions and peppers added a little flavor, and—like the first method—it was easy enough to periodically check the ribs to see when the meat was ready to leave the bone behind.

These sandwich patties were not very uniform in size, so the small one went on a hamburger bun with some mustard greens and grilled onions and peppers.

v2.0 x 4

Take IIIA

We don’t talk about Take IIIA.

Take IIIB

This time we tried cooking the ribs in foil for a few hours after smoking. The popular 3-2-1 method for spare ribs translated into a 2-2-0 plan for these small cuts—two hours in the smoke followed by two hours in the foil and that’s that.

NOTE: Since we’re not talking about Take IIIA anymore, it’s worth remembering that we always remove the membrane from the back of the ribs.

1) Ribs on the Weber kettle using the Smokenator. 2) Ribs well Smokenator smoked. 3) Ribs ready to wrap with some brown sugar, butter, and honey, while still waiting on the apple juice. 4) Rib patties separated from bones after cooking.

I don’t usually wrap BBQ ribs when smoking them. But when I do, I like to lay them upside down on a strip of brown sugar before adding pats of real butter and a strip of honey on top (the bone side). Before closing the foil I also add some beer or apple juice. This works great for our sandwich purposes, and cooking them this way has the added bonus of making it easier to pull the bones out when they are unwrapped because the ribs are already bone-side up.

These patties were pretty small, so here’s to the first Double McRob. As far as flavor goes this one was probably the closest to the McRib because we used Sweet Baby Ray’s for sauce. Cheers.

McRob v3.0.

Conclusions [Not Really]

We can definitely make a better rib sandwich at home than we can purchase in a drive-thru. Sandwiches that feature real rib patties full of smokey goodness that are shaped like ribs because they are ribs. We can mimic the original formula (which is pretty darn good), or we can use the bread of our choice, the sauce of our choice, and the toppings of our choice. The first method we tried seemed to work best, but all three delivered.

Victory!

Wait…

What if we don’t have access to small rib cuts, such as the ones from Stoney Creek?

Uncharted Territory

If the concept works for small rib cuts, it should work for a full rack of ribs, right?

We experimented with a rack of St. Louis-style ribs using Steven Raichlen’s All-Purpose Barbecue Rub, and of course we removed the membrane before applying the rub. And this time I added another step. After removing the membrane I cut a slit down each side of the rib bones, hoping that would help them separate from the meat after cooking. It worked.

1) The ribs had a great color when they passed the bend test. 2) They were wrapped upside down with brown sugar, butter, honey, and beer. 3) Overcooked, super-tender ribs after 2 1/2 hours wrapped. 4) The full rack of boneless ribs.

Normally we would eat the ribs when the bend test says they are ready, but we’re trying to overcook them so they were just getting started after Step 1.

After four hours of smoke and another 2.5 hours of cooking while wrapped, the meat was very tender. Most of the bones pulled right out along the cuts we made before cooking, but some took a little work with a small knife. After about eight minutes all the bones were out and we had one full-size rib patty ready for the biggest legit McRib-style sandwich ever.

Sauced.

A large loaf of French bread from the grocery store bakery was a perfect fit! We sauced the bottom of the ribs first and put the bottom bun on before flipping the whole thing over onto a cutting board. Then more Sweet Baby Ray’s for the top before the onions and pickles.

And here it is. A whole rack of real smoked ribs turned into the biggest and most authentic McRib-style sandwich we’ve ever seen. Or tasted.

McRob v4.0. St. Louis-style. Mind. Blown.

This is either one ridiculously big sandwich, or five big-enough sandwiches!

McRob Samplers.

READ MORE:

• Raichlen on Regional-Style Ribs!
• The 3-2-1 Method for Ribs
• 22 Rib Tips! Up Your Game with Slabs & Bones
• 10 Steps to the Perfect Burger

The post The “McRob” McRib: A REAL Barbecued Rib Sandwich appeared first on Barbecuebible.com.

Jerk Chicken Sandwich

With this recipe, you can turn cheap, boneless, skinless chicken thighs into a big ol’ delicious $20 Jerk Chicken Sandwich. Or get some slider buns and make a Jerk Chicken Sandwich bar…

This one is so good because you start with some chicken thighs – they go directly into a jerk marinade. Then get a charcoal grill fire up with some Royal Oak (setup with a two-zone fire). After the chicken soaks for at least 1 hour, it can go directly onto to grill – over the hot coals.

This is when I season the chicken thighs with Jerk Seasoning – right over the fire – because it smells so good! Once the chicken cooks a little, it’s time to glaze it with a Jerk Sauce until chargrilled and caramelized.

To make the Jerk Chicken Sandwich, slice the chargrilled Jerk Chicken and put on a toasted brioche bun with Island Slaw and a Calypso Sauce.

WHAT MALCOM USED IN THIS RECIPE:

• Malcom’s Jammin’ Jerk Seasoning
• BBQ Gloves

Jerk Chicken Sandwich

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• Author: Malcom Reed

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Description

Chargrilled SPICY Jerk Chicken Sandwich

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Ingredients

• 3–4lbs boneless skinless thighs

Jerk Marinade

• 3 green onions chopped
• 2 scotch bonnet peppers (more if you like it hot!)
• 2 Tablespoons dark brown sugar
• 1/4 cup lime juice
• 1/4 cup soy sauce
• 1/4 cup olive oil
• 1 Tablespoon salt
• 1/2 Tablespoon black pepper
• 1 heaping Tablespoon Malcom’s Jammin’ Jerk Seasoning

Jerk Glaze

• 1/2 cup Ketchup
• 3 Tablespoons dark brown sugar
• 2 Tablespoons honey
• 2 Tablespoons fresh squeezed lime juice
• 2 Tablespoons red wine vinegar
• 1 Tablespoon soy sauce
• 1 Tablespoon Malcom’s Jammin’ Jerk Seasoning
• 1 tsp salt
• 1 teaspoon black pepper
• 2 dashes cayenne pepper
• 2 dashes white pepper

For the Jerk Chicken Sandwiches

• 1 pack of hamburger buns (lightly toasted)
• Green leaf lettuce
• Dill pickle slices
• Island Slaw (recipe below)
• Calypso Sauce (recipe below)

Island Slaw

• 4 Tablespoons Blue Plate Mayo
• 2 Tablespoons dijon mustard
• 1/4 cup red wine vinegar
• 1 teaspoon salt
• 1 teaspoon cracked black pepper
• 1 bag of cole slaw mix
• 2 green onions chopped
• 1/4 cup diced red onion
• 1 Tablespoon finely diced scotch bonnet pepper
• 1 cup fresh pineapple chopped

Calypso Sauce

• 1/2 cup Blue Plate Mayo
• 1/4 cup ketchup
• 2 TBS scotch bonnet pepper hot sauce
• dash of white pepper
• season to taste with salt & black pepper

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Instructions

1. Place the boneless skinless chicken thighs in a large ziplock bag. Combine the marinade ingredients and pour over the chicken. Close the bag and gently toss to coat each thigh. Place the bag in the refrigerator for at least 1 hour.
2. Prepare a 2 zone charcoal grill – hot side and indirect side.
3. Add the marinated chicken to the hot side of the grill working in batches. Season with additional jerk seasoning right on the grill.
4. Flip and turn the chicken often until internal temp reaches 165.
5. Brush each piece with the jerk glaze – recipe above.
6. Continue to cook until the thighs reach 175 internal – it should be slightly charred and sticky from the glaze.
7. After a short rest slice the thighs into small strips.

Island Slaw Directions

1. In a small bowl combine the mayo, Dijon, red wine vinegar, salt and pepper. Mix until smooth.
2. Place the bag of Cole slaw mix in a large mixing bowl. Add the green onion, diced red onion, scotch bonnet pepper, and pineapple.
3. Toss it together using tongs and add the dressing mixture.
4. Mix the slaw with tongs and cover with plastic wrap. Store in the refrigerator until ready to serve.

To build the sandwiches: Spread the calypso sauce on the top and bottom bun Layer on the dill pickle slices and lettuce. Pile on the jerk chicken and island slaw then the top half of the bun.

Malcom Reed
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The post Jerk Chicken Sandwich appeared first on HowToBBBQRight.

Beetroot Hummus Avocado Toast is a vibrant, nutrient-rich twist on the classic toast. This recipe brings together creamy avocado and earthy beet hummus, creating a perfect plant-based breakfast or colorful mid-day snack. Packed with antioxidants, fiber, and healthy fats, it’s not just Instagram-worthy—it’s also loaded with flavor and health benefits. Whether you’re looking for a high-protein vegetarian breakfast or a vegan toast idea that satisfies, this beet hummus toast is a delicious way to upgrade your morning routine.

Are you craving a delicious and exciting breakfast or snack that not only tastes amazing but is also packed with nutrients? Look no further! This vibrant dish is not only visually appealing, but it’s also packed with flavor and makes for a perfect nutritious vegan breakfast option.

Why You’ll Love This Avocado Toast Recipe

•  Protein-packed from chickpeas and avocado
•  Vegan & gluten-free This recipe is entirely plant-based. (For making it GF friendly use GF bread)
•  Instagram-worthy colors
•  Quick and easy: ready in 10 mins if hummus is prepped
• Versatile: This avocado toast is perfect for breakfast, a quick snack, or even a light lunch.

Ingredients:

• Roasted Beetroot Hummus ( Homemade Beetroot Hummus Recipe)
• Millet bread (or your preferred choice of bread)
• Sliced avocado
• Sesame seeds (for garnish)

Tips for Making best hummus avocado toast

1. Choose a high-quality bread, preferably one that’s whole-grain and rich in fiber.
2. Make sure your avocado is ripe and creamy for the best texture and flavor.
3. Toast the bread to your desired crispiness to provide a perfect base for your hummus and avocado.
4. Season your avocado with a pinch of salt and pepper or a squeeze of lemon juice for an extra burst of flavor.
5. Don’t forget to garnish with sesame seeds or other toppings like sunflower seeds or microgreens for added crunch and visual appeal.

Is Beetroot Hummus Avocado Toast healthy?

Absolutely! This Beetroot Hummus Avocado Toast is packed with essential nutrients like fiber, healthy fats, vitamins, and minerals. It’s an excellent choice for a healthy and nutritious vegan breakfast or snack.

Variations:

1. Use store-bought beetroot hummus for a quicker version
2. Add a soft-boiled egg for extra protein (for non-vegans). Add a layer of sliced tofu or tempeh for a protein boost
3. Spread hummus on crackers or rice cakes for a snack-sized version
4. Switch up your bread: Try using sourdough, whole wheat, or even gluten-free bread.
5. Spice it up: Sprinkle some red pepper flakes or drizzle hot sauce for a spicy kick.

Serving suggestions:

Serve your Beetroot Hummus Avocado Toast alongside a mixed green salad, a refreshing fruit salad, or a cup of your favorite tea or coffee.

Is this diabetic-friendly?

Yes, this recipe can be diabetic-friendly if you choose a low-glycemic bread, such as whole-grain or high-fiber bread.

Can you make this in advance?

Yes, you can make the roasted beetroot hummus in advance and store it in the refrigerator for up to a week. Assemble the toast right before serving for optimal freshness and flavor.

Commonly Asked Questions

Storage and Meal Prep Tips:

1. Roasted Beetroot Hummus: You can make a larger batch of roasted beetroot hummus and store it in an airtight container in the refrigerator for up to a week. It’s a great option for quick and easy meal prep throughout the week.
2. Avocado Storage: To keep your avocado fresh and prevent it from browning, store it with a slice of onion in an airtight container in the refrigerator. The onion will help slow down the browning process, and your avocado will be ready to use when needed.
3. Portion Control: For a lighter snack or appetizer, you can make mini Beetroot Hummus Avocado Toasts using smaller slices of bread or cutting your toast into smaller pieces.

More Such Recipes

1. Avocado Toast Recipe
2. High Protein Avocado Toast
3. Guacamole Recipe
4. High Protein Smashed Chickpeas Avocado sandwich
5. Avocado Salad Recipe

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If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha’s Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

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Beetroot Hummus Avocado Toast

This beetroot hummus avocado toast is a high-protein vegetarian breakfast that’s creamy, vibrant, and packed with flavor. Made with homemade beet hummus and creamy avocado, it's a colorful and healthy vegan avocado toast perfect for breakfast or a mid-day snack.

Course Appetizer, Breakfast, lunch

Keyword avocado toast, hummus toast, sandwich, toast

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Servings 4

Calories 261kcal

Author Rekha Kakkar

Ingredients

• 6 tablespoon Roasted Beetroot Hummus check our Homemade Beetroot Hummus Recipe
• 4 slice Millet bread or your preferred choice of bread
• 300 grams avocado sliced
• 2 tablespoon Sesame seeds for garnish

Instructions

• Prepare your roasted beetroot hummus according to our Homemade Beetroot Hummus Recipe.
• Toast your millet bread (or preferred choice of bread) to your desired level of crispiness.
• Spread a generous layer of roasted beetroot hummus onto the toasted bread.
• Top with sliced avocado and a pinch of salt and pepper or a squeeze of lemon juice, if desired.
• Garnish your toast with a sprinkle of sesame seeds, and add any additional toppings you’d like, such as microgreens, red pepper flakes, or sliced radishes for extra crunch and flavor.
• Enjoy your Beetroot Hummus Avocado Toast immediately, while it’s still fresh and delicious!

Video

Nutrition

Calories: 261kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 278mg | Potassium: 483mg | Fiber: 9g | Sugar: 2g | Vitamin A: 118IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 2mg

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