Sandwich Platter

About Sandwich Platter

Ingredients

• Bread loaf 1
• Butter as required
• Processed cheese slices 2
• Cheddar cheese slices 2
• Open Face Sandwich with Vegetables
• Butter 4 tsps
• Asparagus pieces, blanched and refreshed 10 to 12
• Corn kernels, boiled 1 tbsp
• Black olives, pitted 2 to 3
• Gherkin slices 4
• Salt to taste
• Black peppercorns, crushed to taste
• Processed cheese 15 gms
• Club Sandwich
• Boneless chicken breast, cooked with salt and herbs 1
• Mayonnaise 8 tbsps
• Mustard sauce 8 tsps
• Iceberg lettuce 4 to 6 leaves
• Tomato 6 slices
• Processed cheese slices 2
• Oil 2 tsps
• Eggs 2
• Salt to taste
• Black peppercorns, crushed to taste

How to Make Sandwich Platter (Stepwise Photos)

Method

1. Preheat oven to 180º C. Cut the bread loaf into 12 thick slices.
2. Heat 2 tsps butter each in 2 non-stick pans. Place 4 bread slices in one pan and 6 bread slices in the other and toast them, turning sides, till evenly done on both sides.
3. Fold both cheese slices and place one slice on each of the 4 toasts in the first pan. Let the cheese melt slightly.
4. To make Open Face Sandwich with Vegetables (one portion), apply 1 tsp butter on both sides of the remaining 2 untoasted bread slices. Place 5-6 asparagus pieces on each slice and sprinkle ½ tbsp corn kernels over on both slices.
5. Slice olives and divide them equally on both slices. Add 2 gherkin slices on each slice and sprinkle salt and crushed peppercorns on top. Grate cheese on each slice, put the open sandwiches on a baking tray, put the tray in the preheated oven and bake till the cheese melts. Cut each sandwich into 2 pieces.
6. To make each Classic Cheese Sandwich, place one toasted bread slice with processed cheese slice facing down on the other bread slice with cheddar cheese slice on a non-stick pan and heat on low heat till the cheese melts completely. Cut into halves before serving.
7. To make each Club Sandwich, place the 3 toasted bread slices on the worktop. Apply 1 tbsp mayonnaise and 1 tsp mustard sauce on each of them. Tear lettuce and place on one slice and top it with 3 tomato slices. Place a cheese slice on top and cover with second toasted slice, mayonnaise side down.
8. Apply remaining mayonnaise and remaining mustard sauce on top of the second toast. Slice chicken and put the chicken slices on top.
9. Heat 1 tsp oil in another non-stick pan. Break 1 egg in it and cook a sunny-side up. Sprinkle salt and crushed peppercorns on top, flip and cook the other side as well. Remove from heat, fold and place over the chicken slices. Cover with the third toasted slice, mayonnaise side down. Secure with toothpicks. Similarly make another club sandwich.
10. Place the sandwiches on a platter and serve immediately with a bowl of tomato ketchup.

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