Double Decker Sandwich
Top Rated Recipe
Key Details:
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prep time: 25 minutes
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Cook time: 5 minutes
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Difficulty Level: Easy
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Course: Snack
Cuisine: Fusion
Key Ingredients:
Brown bread slices
Boneless chicken
Broccoli
Fresh basil leaves
Parmesan chese
Garlic
Olive oil
Iceberg lettuce
About Double Decker Sandwich
Table of Contents
Best way to attract children to eat something healthy is to present it to them attractively like this sandwich
Read More- Brown bread 12 slices
- Chicken, boiled and shredded ¼ cup
- Broccoli florets ½ cup
- Fresh basil leaves ½ cup
Step 1. Heat 1 tbsp olive oil in a non-stick pan, add broccoli florets and toss. Saute for about 5 minutes.
Step 2. To make pesto sauce, put basil leaves, garlic cloves, parmesan cheese and remaining olive oil in a blender jar and blend. Add broccoli florets and blend again till smooth. Transfer into a bowl.
Read MoreIngredients
- Brown bread 12 slices
- Chicken, boiled and shredded ¼ cup
- Broccoli florets ½ cup
- Fresh basil leaves ½ cup
- Garlic 2 to 3 cloves
- Parmesan cheese, grated ½ cup
- Olive oil ¼ cup
- Salt to taste
- Black pepper powde to taste
- Iceberg lettuce as required
How to Make Double Decker Sandwich (Stepwise Photos)
Method
- Heat 1 tbsp olive oil in a non-stick pan, add broccoli florets and toss. Saute for about 5 minutes.
- To make pesto sauce, put basil leaves, garlic cloves, parmesan cheese and remaining olive oil in a blender jar and blend. Add broccoli florets and blend again till smooth. Transfer into a bowl.
- Place a round serrated cookie cutter on each bread slice and cut out roundels.
- For each sandwich spread pesto sauce on 1 bread roundel, spread chicken pieces over it and sprinkle a little salt and pepper powder. Top it with another bread roundel. Spread some pesto sauce over this roundel too.
- Tear a few lettuce leaves and spread them over the second slice and cover it with a 3rd bread roundel. Secure with a toothpick.
- Prepare more sandwiches in the same way. Arrange them on a serving platter and serve immediately.
Additional Tips and Tricks
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Chaitrali Deshmukh
Thank you for the amazing instructions.
I have success w/ my dosa but does not last long stored in the refrigerator.
Maybe I am fermenting for too long, or add the salt before the rise?
I also was wondering if it is important to blend separately or can it be blended all together?
Reply
Chef Saransh Goila
Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion
at the time of making the dosa. Also storing in smaller containers just enough for a day helps.
Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I
feel it turns sour faster. You can blend them together if you want. But we do it separately
because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal
batter makes the dosas light and coarse rice batter makes them extra crispy without making the
dosas hard. Hope this helps
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