It doesn’t matter if you are a great cook or a terrible one. Making sandwiches doesn’t require a master’s degree in the culinary arts. If there’s bread lying around in your kitchen and you really need something to eat, a good sandwich always saves the day! So here are some recipes of really delicious sandwiches that you can easily prepare in no time at all!
1. Dhaniya Chutney Bhujiya sandwich
This one is every marwari’s favourite sandwich because Dhaniya Chutney and Bhujiya can be found in abundance in every marwari household! A spicy, crunchy sandwich which is very light on the stomach and very easy to assemble.
- Spread some Green Chutney made with Dhaniya or Pudina on two slices of bread.
- Layer with Bhujiya
- Season with Salt, pepper, lemon juice, or nothing.
- join the slices to make a sandwich.
Variations : You can add whatever you want to this. Green Chutney is a great condiment so feel free to use it in your other sandwiches as well.
2. Cheese Onion Capsicum Grilled Sandwich
I first tasted this sandwich in the basement of Shreeram Arcade near New Market in Esplanade. It was from one of the corner shops around the atrium of the market though I am not sure if they still sell this particular sandwich but I loved it because its full of cheese and it tastes so good! So I HAD to make it home.
- Finely chop an onion and a whole green bell pepper or Capsicum.
- Mix in a bowl
- Add grated cheese
- season with salt, pepper, or your favourite herbs. I prefer just black pepper.
- Mix everything well and fill between breads.
- Grill on a tawa or pan with butter on a low flame. ( remember, the longer you let it sit on very low flame, the crispier the bread gets because it kind of tends to bake on low heat.)
- Cut as you like.
3. Cucumber Sandwich
Possibly the best sandwich you could eat on a hot summer day. Its a very healthy sandwich and you can actually eat as many as you want and not feel guilty about going overboard.
- Grate a whole and peeled cucumber and squeeze out the excess juice.
- Drink that juice ASAFP because its too much goodness to waste
- Butter two slices of bread.
- Layer the cucumber on one slice.
- Season with salt and pepper
- Add Cheese . I’d rather you don’t. Not because it would increase the calorie count or anything but it really tastes great without anything else.
- Cover with the other slice
4. Aloo pyaaz grilled sandwich
My favourite of the lot! This sandwich is loaded with carbs and there should be no healthy dupes for this because some things are better left original.
- Mash boiled potatoes
- Add finely chopped onions, green chillies, lemon juice, ginger garlic paste, salt, black pepper, and any other masala that you like to the mashed potatoes. MIX WELL. Make sure there are no unmashed potato lumps in there. Don’t panic if you think you’re mashed potatoes are looking slimy. The salt in the mix acts as a dehydrator and so the potatoes That doesn’t always happen but
- fill between breads.
- Slow grill on a tawa or pan on a low flame with butter or ghee.
- Cut into pieces and serve with Kashundhi, Ketchup, or chilli sauce.
** A great hack for this sandwich is that you could mash up left over aloo ki sabzi and add all the condiments you want for your quick fix meal
5. Banana Sandwich
You are either looking very surprised or very happy right now because there are two kinds of people in the world. 1, who know about the banana sandwich, and 2, who don’t.This is the Ideal Breakfast Sandwich, and trust me you will love it! It fills you up enough to last till lunch minus any mid meal hunger pangs crisis so go ahead and give this a shot.
- Cut a whole banana in round slices, thick or thin, according to your preference
- Butter the bread.
- Place sliced bananas on the bread and season with salt and pepper.
- Cover with the other slice.
- Savor the sandwich with maple syrup or honey or nothing.
6. Dahi Pyaaz ke grilled sandwich
The Hung curd onion combo inside two pieces of bread tastes very indian and very very good. The temper or tadka (yeah, Tadka in a sandwich) that I use in this is a very South Indian by taste and so good!!
- Hang 2 cups of curd for an hour on a sieve.
- very finely chop onions and transfer to a bowl.
- Temper the onions like this :
In a round tadka ladle, heat a teaspoon or two of vegetable oil. Add rai (mustard seeds). as they begin to crackle, add heeng, (Asafoetida)), Curry Patta, green chillies (be careful!) and a little red chilli powder. Pour this over the onions and immediately cover for a minute.
- Let that cool for about five minutes.
- Now add the hung curd and mix everything.
- Add salt to this just before you lay this mix on a slice of bread (Salt is dehydrator which will make the onions lose moisture and the whole point of hanging the curd will be moot. Basically you want a tight pasty mix and not a runny watery mix so that your sandwich doesnt leak.)
- Grill this on a tawa or frying pan (Same drill, Slow grill for about 5 to 8 minutes on each side. LOW FLAME
Tips and tricks for a great sandwich
- A day or two old bread should be perfect for grilled sandwiches as its harder than fresh bread and easy to handle with filling inside on a tawa.
- Always use fresh and soft bread for your non grilled sandwiches.
- Always butter the inside of your non grilled sandwiches. The layer of butter protects the soft bread from going most and ultimately breaking through due to the moisture of the filling
- The crispiness of your sandwich is your choice. So keep the flame high or low according to your preference
- Never over season or over fill your sandwich. your filling will either begin to squeeze out or you will end up with the wrong bread to condiment ratio. Anything in excess is not good.