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09-12-2008, 02:18 AM
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Tarla Dalal's Sandwich Recipes (veg)
PINWHEEL SANDWICHES
Olive pinwheels go very well with drinks. Preparation Time: 20 min, Serves 8 to 10 Ingredients 1 big loaf of fresh bread (unsliced) Soft butter Cheese spread Chutney Asparagus Olives Method 1. Remove crust from all sides of the loaf. Cut into long thin slices. 2. Apply soft butter generously. 3. Spread either cheese spread or chutney over some slices. 4. In some slices, put an asparagus piece at the end of each slice. In others, put 3 to 4 olives in a row at the end of each slice. 5. Roll up the slices tightly, tying with thread if necessary. 6. Put the rolls in a plastic bag or in a box and chill in the freezer compartment of a refrigerator for 1 hour. 7. Remove and cut into slices. Serve cold. PANEER AND DILL SANDWICH Preparation Time: 10 min, Makes 4 sandwiches Ingredients 8 brown bread slices ½ teaspoon finely chopped dill (suva bhaji) 2 tablespoons butter For the filling ¼ cup grated fresh paneer (cottage cheese) 2 tablespoons fresh curds 2 tablespoons tomato ketchup A few chopped olives Salt and freshly crushed pepper to taste Method 1. Mix the butter with the dill and spread this dill butter on all the bread slices. 2. Mix together the paneer, curds, tomato ketchup, olives, salt and pepper to make the filling. 3. Divide the filling into 4 equal portions and keep aside. 4. Spread one portion of the filling on a brown bread slice. 5. Top with another brown bread slice. 6. Repeat with the remaining bread slices and filling to make 3 more sandwiches. Serve immediately. GRILLED VEGETABLE OPEN SANDWICH Preparation Time: 10 min, Baking Time: approx 10 minute Baking Temperature: 175°C (350°F), Makes 8 sandwiches Ingredients 8 bread slices 2 teaspoons milk 6 tablespoons grated cheese ½ cup chopped onions ½ cup chopped tomatoes 2 tablespoons cooked corn (optional) 1 teaspoon mustard (rai) powder 2 chopped green chillies 2 tablespoons butter Salt to taste Butter for grilling Tabasco sauce to serve Method 1. Combine the milk, cheese, onions, tomatoes, corn, mustard powder, green chillies, butter and salt. Divide the mixture into 8 equal portions and keep aside. 2. Toast the bread slices in the oven at 175°C (350°F) or on a tava on both sides till they are golden brown. 3. Spread a portion of the mixture on each toasted slice. 4. Grill in an oven at 175°C (350°F) till the cheese melts. 5. Serve hot with Tabasco sauce. PESTO PIZZA SANDWICH If you are making pesto by hand, it is best to use a mortar and pestle. But you can make larger quantities in a blender and refrigerate it for up to a week. Chill all the ingredients for the salad and combine them with the dressing just before serving. You can choose your own vegetable combination for the salad. Preparation Time: 15 min, Cooking Time: 20 min, Makes 2 pizza sandwiches For the herb pizza base 1 cup whole wheat flour (gehun ka atta) 1 teaspoon (5 grams) fresh yeast, crumbled 1/2 teaspoon sugar 2 tablespoons onion, finely chopped 1/2 teaspoon dried thyme 1/2 teaspoon dried oregano 1 tablespoon olive oil or oil 1/2 teaspoon salt Oil for greasing To be mixed into a topping 1 cup iceberg lettuce, torn into pieces 1/2 cup baby corn, diced and blanched 1 tablespoon sweet corn kernels, boiled 2 to 3 cherry tomatoes (optional) 2 tablespoons mozzarella cheese, cubed 1 tablespoon sun-dried tomatoes, page... soaked and finely chopped 2 tablespoons finely chopped celery To be mixed into a dressing 2 tablespoons eggless mayonnaise, page... Salt and pepper to taste For serving Grated parmesan cheese For the herb pizza base 1. Combine all the ingredients except the olive oil in a bowl and knead into a soft dough using enough water until it is smooth and elastic (approx. 5 to 7 minutes). 2. Add the olive oil and knead again. 3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes). 4. Press the dough lightly to remove the air. Divide the dough into 2 equal parts. 5. Roll out each portion of the dough into an oval that is approx. 6 mm. (1/4") thick and about 150 mm. (6") long. Prick with a fork at regular intervals. 6. Place the oval pizza bases on a greased baking tray. 7. Bake in a pre-heated oven at 200°C (400°F) for 10 minutes or until the base is evenly browned. Allow it to cool. How to proceed 1. Just before serving, toss the greens and vegetables in the dressing mixture. 2. Put this salad on top of the pizza bases. Sprinkle on top with parmesan cheese. 3. Cut into wedges and serve immediately. Tips: Refrigerate all the ingredients for the topping and mix the pesto and mayonnaise just before serving. SPICY SPROUTS SANDWICH Unlike mundane sandwiches, crispy grilled sandwiches filled with spicy sprouts and cheese is simply irresistible. Cooking Time: 20 min, Preparation Time: 10 min, Serves 4 Ingredients 8 bread slices 4 cheese slices 1 onion, sliced Butter to cook For the sprouts 1 cup mixed sprouts, boiled 1/2 cup boiled and mashed potatoes 1 onion, finely chopped 2 teaspoons ginger-garlic paste 1 green chilli, finely chopped 2 teaspoons pav bhaji masala 2 teaspoons coriander-cumin seed (dhania-jeera) powder 1/4 teaspoon turmeric powder (haldi) 1/2 teaspoon black salt (sanchal) 3 tomatoes, finely chopped 2 tablespoons butter Salt to taste For the sprouts 1. Melt the butter in a pan, add the onion and sauté till it turns translucent. 2. Add the ginger-garlic paste, green chilli and sauté for another 1 minute. 3. Add the pav bhaji masala, coriander-cumin seed powder, turmeric powder, black salt, tomatoes and salt and cook till the oil has separated. 4. Add the sprouts and potatoes and mix well. Keep aside. How to proceed 1. Divide the sprouts mixture into 4 equal portions. 2. Place one portion on one slice of bread. Top with a portion of onion slices and a cheese slice and sandwich using another slice of bread. 3. Repeat with the remaining ingredients to make three more sandwiches. 4. Grill the sandwiches, using a little butter to cook. Serve hot. Tips: Pav bhaji masala is a spice blend that is easily available at provision stores. BLACK OLIVE PESTO SANDWICH Preparation Time: 10 min, Makes 4 sandwiches Ingredients 8 whole wheat bread slices, lightly buttered 8 slices cheese A few tomato slices 1 tablespoon butter Salt to taste For the black olive pesto 12 finely chopped black olives ¼ cup broken cashew nuts ½ teaspoon freshly crushed pepper ¼ cup olive oil ½ cup fresh basil leaves Salt to taste For the black olive pesto 1. Grind together all the ingredients other than the black olives, to a smooth paste in a blender. 2. Add the black olives and mix well. 3. Divide the olive pesto into 4 equal portions and keep aside. How to proceed 1. Trim the edges of the bread slices. 2. Spread one portion of the pesto on one slice of bread. Top with 2 cheese slices and tomato slices and sandwich using another slice of bread. 3. Repeat with the remaining ingredients to make 3 more sandwiches. Serve immediately. FETA AND PINEAPPLE SANDWICH Cooking Time: 5 min, Preparation Time: 5 min, Makes 4 sandwiches Ingredients 4 panini or burger buns 1 large red pepper, thinly sliced 8 slices pineapple 8 slices feta cheese or paneer (cottage cheese) 4 large lettuce leaves Salt and freshly ground pepper to taste Butter for grilling To be mixed into a spread ½ cup cheese spread 1 clove garlic, grated 2 tablespoons finely chopped celery Salt and freshly ground pepper to taste Method 1. Cut each panini into two horizontally and apply a generous layer of the spread on one side of panini. 2. Place a large lettuce leaf on one half of the panini. 3. Top 2 slices of feta cheese and some red pepper and pineapple slices. 4. Sprinkle salt and freshly ground pepper and sandwich with the top half of the panini. 5. Repeat with the remaining panini and ingredients to make 3 more sandwiches. 6. Apply butter on the outer surface of the sandwich and grill in a sandwich grill or a toaster till done. Serve hot |
Re: Tarla Dalal's Sandwich Recipes (veg)
