These days, almost everyone (including all the males) have become very conscious about their eating habits. Although I cannot say what has led to the rise of this new trend, it has definitely given sandwiches a new place in the gourmet world. While I always thought that a sandwich meant slapping two pieces of bread together with a layer of jam and /or butter in between, I was glad to be proven wrong by one of my dear friends. Inviting me to one of her get togethers, she introduced me to this wide range of sandwiches that she had prepared, which threw a whole new perspective on the art of sandwich making.
Her Chunky Cheese and Vegetable Sandwich recipe taught me that preparing a sandwich could indeed be fun, which would make the ultimate eating experience all the more enjoyable. Thus, to all those out there who always thought that there could not be a more boring cooking chore than preparing sandwiches, do try your hand at this 10 minute, healthy and delicious recipe. Enjoy!!
INGREDIENTS:
• Medium size hard rolls / brun bread - 4
• Butter for grilling
• Springs of parsley for the garnish
FOR THE CHUNKY CHEESE VEGETABLE SPREAD:
• Grated Paneer (Cottage cheese) - 3/4 cup
• Carrots (boiled and chopped) - 1/4 cup
• Red, yellow and green capsicum (chopped) - 1/4 cup
• Corn (boiled) - 1/4 cup
• Geen peas (boiled) - 1/4 cup
• Chopped celery - 2 tbsp
• Chopped parsley - 1 tsp
• Milk - 2 tbsp
• Grated mozzrella cheese - 2 tbsp
• Butter - 2 tsp
• Salt and freshly crushed pepper to taste
PREAPARING THE CHUNKY CHEESE SPREAD:
• Mix all the chunky cheese spread ingredients in a pan and heat for a few minutes till the cheese melts.
• Keep aside.
HOW TO PROCEED:
.
• Cut each hard roll into half. Only the bottom half is used in this recipe. The top half may be used for some other recipe.
• Scoop out the centre soft portion of each bottom half. Brush with melted butter.
• Bake in a hot oven at 200°C (400°F) for 5 minutes.
• Reheat the filling and spoon a little of it in the centre of each scooped bottom half of the roll.
• Garnish with a sprig of parsley and serve immediately.
Recipe by – Shalu Tolasaria
Guest writer
February 18, 2012 | 12:10 PM IST
