Thursday, January 3, 2013,8:36 PM
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PrintTRICOLOURED SANDWICH
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Heat the oil in a pan and fry onion, ginger and garlic lightly.
- Add tomatoes, chili powder and coriander powder. Fry well.
- Add minced chicken and salt along with 100 ml of water. Cook till dry and chicken is done. Keep aside.
- Mix potatoes with salt, pepper and mustard powder to taste.
- Grind the chutney to a smooth paste.
- Place a layer of mince filling on a lightly buttered slice of bread.
- Cover with another slice. Spread the potato filling on the second slice and cover with a third slice.
- Spread a thin layer of chutney and cover with the fourth slice.
- Whip cream cheese with salt, pepper and a pinch of sugar. Top the loaf and refrigerate for about an hour.
- Repeat with the other 4 slices.
- Cut longitudinally and serve as a meat with soup and salad.
INGREDIENTS
- 8 slices bread - lightly buttered
Chicken Filling
- 250 grams minced chicken - boneless
- 2 onion - chopped finely
- 1 teaspoon ginger- garlic paste
- 2 tomatoes - chopped finely
- ½ teaspoon chilli powder
- ½ teaspoon coriander powder
- 2 tablespoon cooking oil
- ½ teaspoon salt
Potato Filling
- 150 grams potatoes - boiled, peeled and mashed
- ½ teaspoon mustard powder
- ½ teaspoon pepper powder
- Salt to taste
Chutney Filling
- 50 grams coriander leaves - chopped
- 1 onion - Sliced
- 2 green chilies - cut finely
- ½ bunch mint leaves - Finely chopped
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ½ teaspoon sugar
Topping
- 150 grams cream cheese
- Salt and pepper to taste
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