Chicken and Apple Sandwich

About Chicken and Apple Sandwich

Ingredients

• Chicken mince, cooked 1 cup
• Apple, chopped ½ cup
• White bread slices 12
• Celery, finely chopped 2 tbsps
• Salt to taste
• Lemon juice ½ tsp
• Mayonnaise 2 tbsps
• Butter as required
• Romaine lettuce leaves 12
• Medium red apple 1
• Green olives as required
• Celery sticks as required
• Cheese slice 1

How to Make Chicken and Apple Sandwich (Stepwise Photos)

Method

1. Take chicken mince in a bowl, add celery, apple, salt, lemon juice and mayonnaise and mix well.
2. Apply butter on all the bread slices and toast them lightly on a hot tawa. Place a round cookie cutter on each slice and cut out roundels.
3. Arrange the roundels on the worktop and apply a little butter on each of them.
4. Place the same cookie cutter on each lettuce leaf and cut out roundels.
5. Place the lettuce roundels, one on each bread slice, spread some chicken mixture on half the toasts and then cover with the remaining toasts, lettuce side downwards.
6. Use an apple to make the face of a caterpillar. Pin two olive slices to resemble eyes. Use celery sticks to make its antenna and legs. Cut the cheese slice in the shape of its mouth and stick it on the apple.
7. Arrange the sandwiches one behind the other after the face on a serving platter and serve.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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