Moong, Olive and Capsicum Sandwich

About Moong, Olive and Capsicum Sandwich

Ingredients

• Sprouted green gram ½ cup
• Black olives, sliced 3 to 4
• Medium red capsicum, cut into strips ¼
• Green capsicum, cut into strips ½
• Yellow capsicum, cut into strips ¼
• Footlong bread 1
• Olive oil 3 tbsps
• Butter 1 tsp
• Salt to taste
• Black pepper powder 1 pinch
• Vinegar 2 tsps
• Sugar 2 tsps
• Medium tomatoes, sliced 2
• Mozzarella cheese, grated 2 tbsps
• Dried oregano to sprinkle

How to Make Moong, Olive and Capsicum Sandwich (Stepwise Photos)

Method

1. Preheat the oven to 200º C.
2. Heat 1 tbsp of olive oil in a non-stick grill pan. Add the three capsicums and grill for 5-7 minutes.
3. Heat butter in a non-stick pan, add sprouts and saute for 3 minutes. Add salt and black pepper powder and saute for another 2 minutes.
4. Cut the foot long bread in half and slit both halves in the middle to create 4 pieces.
5. Take vinegar, sugar, salt and remaining olive oil in a bowl and whisk till the mixture emulsifies.
6. Brush some oil on each of the four bread pieces and keep them on a baking tray. Arrange slices of tomatoes on top of it.
7. Put a few slices of grilled capsicum with a tong on each bread piece. Top them with a few spoonfuls of sprouts.
8. Sprinkle some mozzarella cheese on each of the four slices. Sprinkle some sliced olives over the cheese.
9. Keep the tray in the preheated oven and bake till the cheese melts completely.
10. Arrange the sandwiches on a serving platter, garnish with some oregano and olives and serve the open sandwiches hot.

Additional Tips and Tricks

About chef

Chef Jasmine Dsouza

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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