Marbled Sandwich

About Marbled Sandwich

Ingredients

• Mayonnaise and cucumber sandwiches
• Multigrain bread 4 slices
• Mayonnaise 4 tbsps
• Medium cucumber, sliced 1
• Capers, chopped 1 tbsp
• Fresh parsley, chopped 1 tbsp
• Mustard paste 1 tsp
• Lemon juice 1 tsp
• Salt to taste
• Black pepper powder to taste
• Cream cheese and mushroom sandwich
• Brown bread 4 slices
• Cream cheese 60 gms
• Mushrooms, sliced 8 to 10
• Butter 2 tbsps
• Onion, chopped 2 tbsps
• White wine 1 tbsp
• Fresh coriander leaves, chopped 1 tbsp
• Black pepper powder 1 tsp
• Salt to taste

How to Make Marbled Sandwich (Stepwise Photos)

Method

1. Take mayonnaise, capers, parsley, mustard paste, lemon juice, salt and black pepper powder in a bowl and mix well.
2. Apply this spread on all the multigrain bread slices. Arrange cucumber slices on 2 of them, sprinkle a little salt and pepper powder over them and cover with the remaining 2 slices, spread side facing the cucumber. These are 2 mayonnaise and cucumber sandwiches.
3. To make cheese spread, take cheese spread in another bowl, add butter, onion, white wine, coriander leaves, black pepper powder and salt and mix well.
4. Apply this spread on 4 brown bread slices. Arrange mushroom slices on 2 slices, sprinkle a little salt and black pepper powder over them. Cover the remaining 2 slices, spread side facing the mushrooms. These are 2 cream cheese and mushroom sandwiches.
5. Cut each sandwich into 4 cubes. Arrange them on serving platter alternately and serve.

Additional Tips and Tricks

1. Serving Suggestion : With the above measurements, it serves four persons..

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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