I love to eat sandwiches since my childhood days. These were my first choice for the school tiffin as we found them the easiest finger foods which we used to finish as early as possible to get some time to play during short lunch breaks at school.Now those good ol’ days are gone but my love for sandwhich is still there. I like the sandwhiches which have lots of veggies to be mixed with hung curd.Hung curd tastes like cream cheese but healthier than that. I like its sourness which goes well with fresh veggies.In these sandwhiches i have used blanched sweet corn kernels too, to get extra punch of flavour.You can add little salt to the sandwhich mix but i like to keep it plain and unsalted
Course – Breakfast
Prep Time – 60 Min
Cook Time – 10 Min
Total Time – 70 Min
Yield – 5-6 Servings
Author – Bharti Dhawan
Ingredients
1- Thick curd or yogurt – 2 cups
2- Grated cabbage – 1/4 cup
3- Thinly sliced onions – 1/4 cup
4- Grated carrot – 1/4 cup
5- Thinly sliced capsicum – 1/4 cup
6- Sweet corn kernels – 1/4 cup
7- Grated paneer /cottage cheese – 2 tbsp
8- White or brown bread slices – 10-12 nos
Instructions
1- Hang the curd or unsweetened yogurt in a strainer or muslin cloth for 1 hour so that all the water is drained out and thick cream cheese type consistency is left behind.
* I keep the curd in a muslin cloth and strainer which is placed on a bowl to refrigerate for some time as I like the sandwiches with chilled curd mix
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2- In a vessel keep 1 cup of water for boiling. When boiled, add sweet corn and switch off the gas. Let them in hot water for 5 minutes and they will become softer. Strain them to drain out water and let them cool completely
3- Add all the veggies, grated paneer, black pepper powder and sweetcorn to the chilled hung curd and mix everything together
4- Chop away the sides of bread slices and spread sufficient mix on each slice and cover it with another slice to make sandwiches.
5- Cut each sandwich into halves and enjoy with your tea in the breakfast
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