Rainbow Sandwich (Tri- colored sandwich with tomato ketchup ,paneerand mint chutney )
Serves : 4 Time required : 20 minutes plus refrigerating time
80 g paneer 4 tablespoon ( 60 ml ) milk Salt, pepper and mustard powder to taste 4 teaspoon ( 20 g ) mint chutney ,as required 12 slices whole wheat bread 2 tablespoon ( 30 ml ) tomato ketchup
Grind to a paste for mint chutney :
1 bunch mint leaves 1/4 cup grated coconut 1 teaspoon ( 5g ) dry mango powder or 1/2 teaspoon tamarind paste ( optional ) 3 green chillies 1 teaspoon ( 5 g ) salt 2 cloves garlic 1 - inch piece ginger, chopped fine 1 - 2 tablespoon water
Make a smooth paste of above ingredients in a mixer ( Add little water while grinding ).
Grate paneer, add milk , mustard powder, salt and pepper and mix to a smooth paste. Keep the paneer paste aside.
Apply mint chutney on one bread slice and paneer paste on another. Place it ( paneer side down ) over the slice with mint chutney ; spread paneer paste over it. place one more slice and apply tomato ketchup over it.
Cut the sandwich into desired shape , wrap in a moist cloth and refrigerate for 30 minutes . Serve cold.
Nutritional value of each serving : 232.2kcal Carbohydrates : 33.1 g Proteins : 9.2 g
Vegetable Delight Sandwich ( Toasted sandwich with vegetable andpaneerfilling )
Serves : 4 Time required : 25 minutes plus baking time
8 slices of whole wheat bread 2 green chillies 1 ( 125 g ) cucumber 2 ( 60 g ) onions 2 ( 80 g ) capsicums 2 ( 150 g ) tomatoes 4 tablespoon ( 60 ml ) thick curd Salt to taste A pinch of black pepper powder A pinch of mustard powder 2 tablespoon ( 30 ml ) milk 40 g paneer, coarsely mashed
2 teaspoon ( 10 ml ) tomato ketchup
Chop all the vegetables very finely . Add curd and seasoning to the chopped vegetables and mix well. Add milk and paneer and stir well.
Spread tomato ketchup on one slice and the vegetable - paneer mixture on another. Put the slice with tomato ketchup over slice on which vegetable - paneer mixture has been applied.
Bake the sandwich in a nonstick toaster till done. Similarly prepare three more sandwiches with the remaining bread slices.
Serve hot with the remaining filling and tomato ketchup.
Nutritional value of each serving : 178.3kcal proteins : 7.1 g Carbohydrates : 28.1 g
Grilled Egg Sandwich ( Sandwiches with egg , capsicum and mayonnaise filling )
Serves : 4 Time required : 15 minutes
4 hard boiled eggs , shelled and julienned 1 spring onion , chopped fine 1 ( 50 g ) tomato , chopped fine 3 green chillies , chopped fine 1 ( 50 g ) capsicum, chopped fine 50 ml mayonnaise 20 g fried onion 1 spring coriander leaves , chopped fine Salt and pepper to taste 8 slice of sandwich bread 100 g butter
Mix eggs and all the chopped vegetables with mayonnaise , fried onion, coriander leaves and seasoning.
Butter bread slices on both sides. Put the filling on four slices and cover with remaining four.
Grill on high till golden . Remove and cut into four pieces. Serve with potato wafers . ( or you can use a sandwich toaster ).
Nutritional value of each serving - 497.8kcal Fat : 36 . 0 g Carbohydrates : 23. 0 g