As I was going through my posts, I found that most of my posts revolved around my daughter, Samyukta. Today’s post also has to do with her. She is a bread a cheese person. Almost every day morning her breakfast is bread and cheese: either grilled or just plain. So I have to come up with different combinations with her favorite things to make it a little healthier.
So here is one such recipe, which not only she but I also like very much. These healthy sandwiches can be whipped up in very less time and serves as an excellent breakfast, snack break or after school snack option.
What you’ll need:
1. Brown or White Bread Slices - 8
2. Sweet Corn Niblets – ½ cup
3. Capsicum – 1 small
4. Onion – 1 small
5. Black Pepper Powder – ½ tsp
6. Cumin Seeds – ½ tsp
7. Salt to taste
8. Oil – 1tsp
9. Cheese Spread as required
Pressure cook the sweet corn niblets. Wash and finely chop onions and capsicum.
Heat a Kadai with a tsp of oil, add the cumin seeds. After it changes color add the chopped onions and fry it they turn transparent. Next add the chopped capsicum and fry for another 2 to 3 minutes. Add salt and pepper to taste. Stir well and let it to cool.
To assemble the sandwich, trim the sides of the bread slices and apply cheese spread to one side of all the bread. Now take one bread slice, place a small quantity of the filling on top of the cheese spread and close it with another bread slice with the cheese side facing down.
Toast it either in a toaster or on a tava. Cut into desired shapes and serve it with tomato ketchup.
Linking this to Srivalli’s Sandwich Mela, and Radhika’s Let’s Cook – Break Time Sancks