Rainbow Sandwich

About Rainbow Sandwich

Ingredients

• White bread 28 slices
• Green spread
• Spinach, blanched and chopped 1 bunch
• Mint chutney 1½ tbsps
• Mayonnaise 3 tbsps
• Salt to taste
• Black peppercorns, crushed to taste
• Red spread
• Medium beetroots, boiled and peeled 2
• Tomato ketchup 2 tbsps
• Salt to taste
• Black peppercorns, crushed to taste
• Mayonnaise 2 tbsps
• Yellow spread
• Corn kernels, boiled and coarsely crushed 1 cup
• Mayonnaise 2 tbsps
• Mustard paste 1½ tsps

How to Make Rainbow Sandwich (Stepwise Photos)

Method

1. To prepare green spread, take spinach, mint chutney and mayonnaise in a bowl and mix well. Add salt and crushed peppercorns and mix well.
2. To prepare red spread, grate boiled beetroot into another bowl. Add tomato ketchup and mix. Add salt and crushed peppercorns and mix. Add mayonnaise and mix well.
3. To prepare yellow spread, combine crushed corn kernels, mayonnaise and mustard paste in a third bowl and mix well.
4. Put some green spread on 8 bread slices. Similarly, put some yellow spread on 8 bread slices and red spread on 8 bread slices each and keep all of them on the worktop.
5. Pile 1 red bread slice, 1 yellow bread slice, 1 green bread slice, 1 red bread slice, 1 yellow bread slice and 1 green bread slice on top of each other and cover with the remaining plain bread slice. Similarly, prepare the remaining 3 sandwiches.
6. Trim the edges of the sandwiches with a serrated knife. Cut into triangles.
7. Arrange the sandwiches on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

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