“Mix and match
Grab a piece,
Not knowing what you got
Is such a tease.
With friends or family
Movie or game night,
Pass them around
Don’t fight.
Little devils of taste
Familiar yet new,
They go oh-so quickly
So go grab your few!”
Ingredients
Masala Grilled Veggie
2 slices each of red and green pepper, approximately 1 inch thick
1 thin slice eggplant or zucchini
2 baby carrots, sliced thin
1 teaspoon olive oil
½ teaspoon curry powder
Salt & pepper
½ teaspoon mayonnaise
Indian Cheese & Pickle
2 tablespoons grated gouda/cheddar
Some butter
½ teaspoon Indian mango pickle
Salt & pepper
Spicy Sausage & Cream Cheese
1 spicy/jalapeno chicken sausage
1 teaspoon cream cheese
2 tablespoons finely chopped mixed veggies (I used carrots, onion, green and red pepper)
Pepper
Others
6 slides of brown bread (or any bread of choice), edges removed
Salad leaves
Preparation
Masala Grilled Veggie
Heat oil in a non-stick pan. Add all the veggies & spices and sauté on medium flame till they are charred and soft. Keep turning them so they don’t burn. You can cook them to your liking, I like mine very soft and nearly burnt so I cook for a bit longer. Remove from heat and cool slightly.
Apply mayonnaise on one slice. Top with vegetables and a salad leaf and close with the other.
Indian Cheese & Pickle
Butter one slide of bread, and put the pickle on the other. Top with grated cheese, salt & pepper. Add a salad leaf if you wish and close the sandwich.
Spicy Sausage & Cream Cheese
Cut the sausage lengthwise into 4-5 strips. Grill on a pan till brown.
In the meantime, mix all the veggies with the cream cheese, along with a little pepper and apply on one of the slices of bread. Top with the sausage strips, a salad leaf and the other slice.
Divide and cut all sandwiches into 3 pieces around 1-1.5 inch wide. Toast on a pan or in a pre-heated 350 degree F oven for 10 minutes before serving.
PS-Don’t discard the edges of the bread as they make great bread-crumbs! Just pop into a 400 degree oven for 15-20 minutes, turning them now and then so they don’t burn. Blend in a mixer and keep for use later.
