Mumbaites are so fond of their Mumbai masala sandwiches- coriander chutney, tomatoes, cucumber, potatoes and beetroot. Topped with fried sev and tomato ketch up. This is one of my favourites too- me being a pukka mumbaikar ;) But I love trying new varieties and I discovered Moshe's. They serve according to me some of the best sandwiches in town. I was inspired and made red bell pepper, almond and garlic spread that was used in one of their sandwiches and I put together my own version which was if not equally, nearly as yummy ;) You can check the recipe - Red bell pepper, almond and garlic spread
I love bell peppers, babycorn, mushrooms and zucchini, all tossed up in herbs and extra virgin olive oil. So, few days back, on a rainy evening, I picked my veggie bag, loaded lush greens, lusty reds, happy yellows and soothing creams in the bag. I wanted to drive the monsoon blues away and found the perfect way to do it! And it did exactly that plus both my heroes- Pawan and my dad were really happy people :) So, get ready to load your veggie bag and combat the grey skies with these bright sandwiches!
Ingredients:
1 packet triangular sandwich bread
3/4 cup red bell pepper, almond and garlic spread
2 cups sauteed veggies- bell peppers and baby corn cut in juliennes, mushroom and zucchini cut in thin slices.
1/4 cup quark cheese / mozzarella cheese / normal processed cheese
5-6 tbsp extra virgin olive oil / butter
2 tsp herbs- oregano, basil, parsley- fresh / dried
1 tsp- red chilly flakes
Salt to taste
Method:
1. Heat 2 tbsp extra virgin olive oil in a non-stick pan. Add all the veggies except for mushrooms. Saute on a small to medium flame for 7-8 minutes.
2. Now add mushrooms and add all the herbs and chilly flakes. Mix well and cook on medium flame for 3-4 minutes. Take off the heat and put aside.
I love bell peppers, babycorn, mushrooms and zucchini, all tossed up in herbs and extra virgin olive oil. So, few days back, on a rainy evening, I picked my veggie bag, loaded lush greens, lusty reds, happy yellows and soothing creams in the bag. I wanted to drive the monsoon blues away and found the perfect way to do it! And it did exactly that plus both my heroes- Pawan and my dad were really happy people :) So, get ready to load your veggie bag and combat the grey skies with these bright sandwiches!
1 packet triangular sandwich bread
3/4 cup red bell pepper, almond and garlic spread
2 cups sauteed veggies- bell peppers and baby corn cut in juliennes, mushroom and zucchini cut in thin slices.
1/4 cup quark cheese / mozzarella cheese / normal processed cheese
5-6 tbsp extra virgin olive oil / butter
2 tsp herbs- oregano, basil, parsley- fresh / dried
1 tsp- red chilly flakes
Salt to taste
1. Heat 2 tbsp extra virgin olive oil in a non-stick pan. Add all the veggies except for mushrooms. Saute on a small to medium flame for 7-8 minutes.
2. Now add mushrooms and add all the herbs and chilly flakes. Mix well and cook on medium flame for 3-4 minutes. Take off the heat and put aside.
3. Now apply extra virgin olive oil on two bread slices.Then apply the red bell pepper spread on both the slices Put the sauteed and herbed vegetables on one of the slices.
4. Top with some cheese and cover with another slice. Apply some extra virgin olive oil or butter on the top.
5. Grill the sandwich till golden brown and crisp.
6. Serve with some green salad or coleslaw on side.
Bon Apetit!
delicious and filling sandwich.
ReplyDeleteThank you Sona :)
ReplyDelete