Try the following and have fun with others:
ROAST PANEER SANDWICH
Part I:300 gms paneer marinate with ½ tsp each ginger and garlic, salt to taste, ½ tsp lime juice, ¼ tsp pepper powder. Keep aside for 10 mins. And shallow fry or grill. And cut into thin slices.
Part II:1 cup mayonnaise flavoured with 2 tbsp lime juice, 4 tbsp chopped mint and mix, 2 French loafs, 50 gms butter.
Part III:Cut the loaf in two, one side apply butter, one side apply flavoured mayonnaise, arrange the paneer slice, keep salad leaves (opt.), and cover with another loaf, hold with tooth pick, cut as per your choice and serve.
Part I:1 cup soya granules, soak and squeeze and use. 3 boiled potato, ½ cup corn flour, ½ cup coriander chopped, 2 green chilly chopped, 1 tbsp ginger chopped, 1 tbsp garlic chopped, ½ lime juice. Mix all together, make it in to kababs and deep or shallow fry and keep aside.
Part II:½ cup tomato chutney, take a bread, apply chutney on both the sides, place kababs, cover, hold with tooth pick and cut into two and serve.
Ingredients:½ kg tomato puree, 1 onion chopped, 5 flakes of garlic chopped, ¼ tsp ajwain, salt to taste, 2 tbsp red chilly sauce, ½ tsp chilly powder, oil, 1 capsicum chopped, 1 tbsp coriander chopped.
Method:Heat oil in pan, add garlic, ajwain, onion, fry for a minute, add tomato, capsicum, fry till oil separates, add rest ingredients, mix and use.
Part I:1 loaf bread, ½ cup tomato chutney, ½ cup mustard flavoured mayonnaise, ½ cup garlic flavoured butter. Few cheese slices. ½ cup Mozzarella cheese grated.
Part II:On a loaf make equal slits, apply tomato chutney on one slice, apply mayonnaise on another slice, apply butter on another slice, apply cheese on one slice, hold with toothpick, and sprinkle mozzarella cheese on top. Grill it in a hot oven for 10 mins. at 180oC.
TRIPLE LAYERED SANDWICH
Part I:Steam one bundle spinach, steam almost dry, cool and make a paste, add chopped 1 tsp garlic, ½ tsp chilly paste, salt to taste.
Part II:300 gms paneer marinate with ½ tsp each ginger and garlic, salt to taste, ½ tsp lime juice, ¼ tsp pepper powder. Keep aside for 10 mins. And shallow fry or grill. And grate in a bowl. Add 2 tbsp tomato ketchup, 1 tbsp chilly sauce.
Part III:1 cup mayonnaise (your choice of flavour).
Method:Arrangement: Take a three sliced bread, cut the wedges, On one slice apply Part I, On another slice apply Part II and on the third slice apply Part III. Arrange one above the other. Cut in to 4 triangles and serve.
WALNUT FINGER SANDWICH
Part I:18 large slices of brown bread.
Part II:For filling:
250 gms cheese spread, 50 gms coarsely ground walnut, 1 tsp salt, 1 tsp paprika, 1 tsp green chilly chopped, 250 gms curds hanged in a cloth for 1 hour. 2 tbsp Tabasco, 100 gms grated cheese. Mix all in a bowl and keep aside.
Part III:3 cups iceberg lotus julienne. 200 gms Mushroom cut into small pieces, shallow fried and use. 150 gms garlic flavoured butter. Mix and keep aside.
Part IV:Cut the wedges of bread, spread Part II cover with second slice, spread Part III, cover with third slice, hold with tooth pick and cut it into two.
LARGE BUFFET SANDWICH
Part I:10 slice of large jumbo bread, 4 tbsp garlic butter, 300 gms smoked paneer, 1 cup flavoured mayonnaise mix with 1 tbsp Tabasco sauce, 1 tsp chilly sauce, 5 sliced cheese, 5 iceberg lotus
Part II:Spread on one slice butter, 2nd slice mayonnaise and arrange paneer pieces, cheese, iceberg lotus, close with 2nd slice and hold with tooth pick and cut into two and serve or grill.
OPEN AMERICAN SANDWICH
Part I:Brown sliced bread, ¼ cup of garlic flavorite butter, 200 gms grilled mushroom marinate with ½ tsp ginger-garlic paste, salt to taste, and grill it in a hot oven for 10 minutes.
Part II:6 tbsp mint flavoured in Mayonnaise or plain, 4 tomato slice, 2 onion sliced thinly (opt.), 6 slice cheese, ½ tsp paprika, each of salt, pepper, little mozzarella cheese (opt.).
Part III:On the each slice of bread, spread mayonnaise, tomato, onion, mushroom, cheese slice, sprinkle pepper, salt, paprika, sprinkle mozzarella cheese
Foil on a baking tray, arrange each slices of bread, grill it in a hot oven for 5 minutes or till crisp or serve plain, cut into middle.
MIX VEG ROLL
Part I:1 cup chopped and boiled vegetables ( Carrot, French beans, peas and potato),
Part II:1 onion chopped, ½ tsp garlic – ginger chopped, 1 green chilly chopped, 1 tbsp coriander chopped, salt to taste, 1 tbsp oil, ¼ tsp garam masala, ¼ tsp kitchen king masala.
Part III:Heat oil in a pan, add onion, ginger, garlic and chilly. Fry for 5 mins. Add rest ingredients, add vegetables. Mix and keep aside.
Part IV:Take 2-3 dinner roll cut into middle and fill the above stuffing from Part III.
Part I:200 gms mushroom chopped, ¼ cup cream, 2 tbsp cheese, 3 garlic crushed, 1 tbsp butter. Salt to taste, ¼ tsp crushed pepper.
Part II:Heat butter in a pan, add garlic, fry for a minute. Add mushroom, sauté for a minute. Add rest ingredient, mix for a minute. On a sliced bread, spread over the filling and toast in a hot oven for 10 mins at 180oC.
FARM HOUSE LOTUS ROLL
Part I:Use same mushroom from above recipe. 1 cup tomato chutney.
Part II:1 cup butter, 1 tbsp bread crumb, ¼ tsp paprika, 2 tbsp red wine (opt.). Mix all together and cook for 2 mins.
Arrangement: Take one large loaf, cut into two, Scoop out both the side. Arrange the mushroom, spread tomato chutney, Bake it in a hot oven for 10 mins at 180oC. Remove from oven and pour Part II and serve.