Versatile Sandwich

No other food item beats the convenience of sandwich—pack it for lunch, brown bag it for picnics, grab them if you are in a hurry and have them if you want a light dinner.

History says that sandwich got its name from the 4th Earl of Sandwich, an 18th-century English aristocrat. Though, he was neither the inventer nor the sustainer of the food. It is said that Lord Sandwich was fond of this form of food because it allowed him to continue playing cards, while eating without getting his cards sticky from eating meat with his bare hands. This versatile dish is an all time favourite of young and old. Go ahead rustle these recipes and you will have your family asking for more.

PEANUT & TOMATO SANDWICH Serves: 1 Size: 2
Calorie: 183 Kcal, Protein: 5.9 g
Ingredients Amount (g)
Bread 2 slices
Butter For spreading
Peanuts 25 g
Tomato 25 g
Salt & pepper To taste
Mustard powder A pinch

Method:
Roast the peanuts, remove red skin and grind them coarsely. Add ground peanuts and seasonings to butter. Slice the tomatoes. Spread peanut butter paste on one side of each bread slice. Arrange tomato slices on one bread slice and cover with the second slice. Wrap the sandwich in a damp cloth and leave in a refrigerator for half an hour. At the time of serving, remove from fridge, trim the edges and cut sandwiches into desired shape.
CLUB SANDWICH Serves: 2 Size: 2
Calorie: 159 Kcal, Protein: 4 g, Calcium: 60mg
Ingredients Amount (g)
Bread 4 slices
Butter For spreading
Mushrooms 20 g
Tomato 50 g (1 small)
Cucumber 50 g
Cheese 1 slice
Mayonnaise 1 T
Shredded cabbage 25 g
Salt & pepper To taste
Mustard powder A pinch

Method:
Mix seasoning with softened butter and apply on one side of two slices and on both sides of other two slices. Thinly slice tomato & cucumber. Shred cabbage & mix with mayonnaise. Take a slice buttered on one side and place sliced mushrooms tomatoes on it. Cover with a slice buttered on both sides. Place cheese slice and cucumber slices and cover with fourth bread slice. Wrap in damp cloth and leave in refrigerator for half an hour. Trim edges and cut into two triangles.

ROLLED SANDWICHES Serves: 1 Size: 2
Calorie: 231 Kcal, Protein: 4.4 g

Ingredients Amount (g)
Bread 2 slices
Butter 2 teaspoon (10g)
Mint chutney / tomato ketchup 2 teaspoon

Method:
Remove crust from bread slices. Spread butter on the slices and also on the first edge to be rolled. Put a teaspoon of chutney or ketchup on each slice and spread evenly. Starting at one end roll it. Wrap in moisture proof paper or aluminium foil. Chill for 15-20 minutes. Unwrap and serve cold or brush the rolled sandwiches with little butter and heat in moderate oven for 10 minutes.

SUBMARINE SANDWICH Serves: 1 Size: 1
Calorie: 837 Kcal, Protein: 22 g, calcium: 348 g, Iron: 4.3 mg
Ingredients Amount (g)
Egg (hard boiled) 1
Cheese 20 g
Cucumber 40 g (1/2 small)
Tomato 1 small (40g)
Salt & pepper To taste
Bread 3 slices
Mayonnaise 4 tablespoon
Cabbage or lettuce leaves 2

Method:
Slice the hard boiled egg. Grate cheese; slice cucumber and tomato; season them. Spread mayonnaise on one side of two slices and both sides of one slice. On the bottom slice place tomato & cucumber slices and cover with middle slice. Cover the top of the middle with grated cheese mixed with a little mayonnaise. Place cabbage / lettuce leaves spread with a little mayonnaise. Place slices of hard-cooked egg and cover with the top slice.

PINWHEEL SANDWICHES Serves: 2 Size: 2 pinwheels
Calorie: 211 Kcal, Protein: 7.5 g
Ingredients Amount (g)
Sandwich Bread 1 slice
Egg 1 hardboiled
Butter 10 g
Chilli sauce Optional
Salt To taste
Pepper & mustard powder A pinch
Method:
Remove the crust of bread slice. Roll the bread lightly on a board. Mash the hard-boiled egg well, add butter and seasoning and blend well. Add chilli sauce, if desired). Spread the above filling evenly on the slice and roll it. Wrap it and leave it to chill for 10 minutes. Cut the roll into ¾” thick slices.

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