Pizza Margherita Sandwich
Top Rated Recipe
Key Details:
.png)
prep time: 15 minutes
.png)
Cook time: 5 minutes
.png)
Difficulty Level: Easy
.png)
Course: Snack
Cuisine: Fusion
Key Ingredients:
English muffins
Tomato
Mozzarella cheese
Eggs
Fresh basil leaves
About Pizza Margherita Sandwich
Table of Contents
Here English muffins
form the base of a pizza
- Whole wheat English muffins 4
- Tomato 4 large slices
- Mozzarella cheese, shredded 1 cup
- Eggs, fried 4
Step 1.For each sandwich, keep base half of a muffin on the worktop, top it with a tomato slice and sprinkle ¼ cup shredded mozzarella over it. Keep it in on a baking tray with the other half of the muffin by its side.
Step 2.Slide the tray under the broiler and broil until the cheese melts and browns.
Read MoreIngredients
- Whole wheat English muffins 4
- Tomato 4 large slices
- Mozzarella cheese, shredded 1 cup
- Eggs, fried 4
- Fresh basil leaves, chopped 4 tsps
How to Make Pizza Margherita Sandwich (Stepwise Photos)
Method
- For each sandwich, keep base half of a muffin on the worktop, top it with a tomato slice and sprinkle ¼ cup shredded mozzarella over it. Keep it in on a baking tray with the other half of the muffin by its side.
- Slide the tray under the broiler and broil until the cheese melts and browns.
- Bring the tray out of the oven and place a fried egg over the cheese. Top with basil leaves and cover with the top half of the muffin. Make more sandwiches in the same way.
- Keep them on serving plates and serve hot.
Additional Tips and Tricks
About chef
Chef Madhu Sneha
Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.
Comments
No feedback Available
Leave a comment
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
Comments
No feedback Available