Archive for the ‘Sandwiches’ Category

I am introduced to many cuisines after coming to US, one of which is mediterranean cuisine. Middle Eastern cuisine is known for its versatility, interesting ingredients and flavorful spices which is so much like Indian cuisine.The spices, the veggies, the flavors reminds me that I am having something Indian. Also, mediterranean cuisine is considered to be one of the healthiest cuisine.

Falafel is a fritters made from coarsely ground chick peas and this is usually served in pita bread as sandwich with some veggies and sauce. Falafel can also be served as a snack. Falafel pita sandwich is also considered to be street food of middle eastern countries and is a national dish of Israel.You can make falafel by baking if you counting on calories but I think it tastes great when its fried…:-)

Falafel and Pita Sandwich

Falafel and Pita Sandwich

Ingredients:

  • 1 cup dried chickpeas, soaked overnight
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon baking powder
  • 1 small onion, coarsely chopped
  • 3 garlic cloves, crushed
  • 1 teaspoon cumin seeds, toasted and ground
  • 1 teaspoon coriander powder
  • 1/4 teaspoon red pepper flakes
  • 1 red bell pepper, coarsely chopped
  • 1 green chilli, devined and chopped
  • 1 cup fresh cilantro leaves, chopped
  • 1 teaspoon lemon juice
  • 1/2 dried bread crumbs
  • salt to taste
  • Vegetable oil, for frying
  • 4 pita bread
  • Shredded lettuce,
  • sliced tomatoes, sliced seedless cucumbers ,thinly sliced red onion

For yogurt sauce

  • 1 cup yogurt
  • 1 teaspoon cumin seeds, toasted and ground
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon red chilli powder
  • salt to taste
  • fresh coriander leaves, chopped

In a small bowl combine yogurt, coriander leaves, salt, pepper, cumin powder and red chilli powder. Chill for at least 30 minutes.

Method:

  • Soak the chick peas overnight and the next morning drain the same and rinse throughly.
  • Cook the chickpeas with 1/2 teaspoon of turmeric powder in pressure cooker for about 6-7 minutes or until its slightly tender. Cool and drain the same.
  • Put the cooked chickpeas in a food processor and pulse to coarsely grind, stopping to scrape the sides . Also, there shouldn’t be any whole chickpeas remaining.
  • Transfer the chickpeas in a large mixing bowl, add baking powder, chopped onion, crushed garlic cloves, grounded cumin powder, coriander powder, red pepper flakes, chopped red bell pepper, green chillies, coriander leaves, lemon juice and salt to taste. Mix everything together. Add bread crumbs to the mixture so it holds together and can be shaped in desired forms. You can add more or less bread crumbs as needed.
  • Heat oil for deep-frying in heavy bottom skillet.
  • Roll the falafel mixture into small size balls, use an ice cream scoop to get them exactly in same sizes.
  • Carefully drop a few at a time into the hot oil, making sure they don’t stick to the bottom. Fry until the chickpeas fritters are a dark brown on all sides, turning as needed. Drain on a platter lined with paper towels.
  • Warm pita bread on both the sides, cut the same into halves to make pockets and put 3 fried falafel into each. Drizzle with the yogurt sauce and layer with lettuce, tomatoes, onions and cucumbers. Serve immediately.
Falafel and Pita Sandwich

Falafel and Pita Sandwich

Egg Salad Sandwich

Posted: February 21, 2011 by incidentalcooksuman in Lunch, Sandwiches
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Sandwiches are one of my go to meal when I am running out of time for lunch or dinner. This time I am sharing a recipe for egg salad sandwich which is quite easy to make. An easy egg salad sandwich means very less of ingredients and not too much of chopping. The most important part in this sandwich is Mayonnaise.

We used to get this sandwich from Starbucks for lunch sometimes. But after having it for a couple of times I have decided to give this a try at home and believe me it is the best even better than the Starbucks one. So, what are you thinking go ahead and try this for your lunch today…will you?

Egg Salad Sandwich

Egg Salad Sandwich

 

Ingredients:

  • 4 hard boiled egg, peeled and chopped
  • 2 tablespoon Mayonnaise
  • 1 tablespoon sour cream
  • 1 teaspoon dijon mustard
  • 1 celery stalk, finely chopped
  • 1/2 red bell pepper, finely chopped
  • 2 tablespoon green onions, chopped
  • 1/2 teaspoon hot sauce
  • 4 slices Rye bread
  • lettuce leaves and spinach leaves
  • salt and pepper to taste

Preparation:

  • In a medium bowl, mash eggs with a  fork roughly.
  • Mix together the rest of the ingredients with the egg mixture.
  • Layer the mixture on bread slices and serve cold or at room temperature.
Egg Salad Sandwich

Egg Salad Sandwich

Mini Pizza

Posted: February 16, 2011 by incidentalcooksuman in Pizza, Sandwiches
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Recently while shopping our weekly groceries I came across this new Pepperidge Farm deli flat thin rolls. These are perfect to make sandwiches, burgers and  pizzas in a more healthy way without compromising the taste.

This pizza is simple,easy and quick to make with very less ingredients . So, here I am sharing our pizza recipe which we have tried over the weekend with this bread and it was the best pizza I have ever had without consuming much calories…:).

Pepperidge Farm deli flat roll pizza

Pepperidge Farm deli flat roll pizza

Ingredients:

For toppings:

  • 4 Pepperidge Farm deli flat rolls (I use the 100% whole wheat)
  • 1 green pepper, thinly sliced
  • 1 yellow pepper,thinly sliced
  • 1 small purple onion, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon olive oil
  • 1/4 teaspoon red pepper flakes
  • 2 cups baby spinach
  • 1 garlic, roughly crushed
  • 3 tablespoon tomato sauce
  • 1/2 cup grated mozzarella cheese
  • salt to taste

Preparation:

  • Heat oven to 350 deg fahrenheit.
  • Split each roll into layers. Place on a sheet and toast the slices until they’re lightly browned.
  • Meanwhile prepare the toppings, start with peppers. Heat 1/2 teaspoon of olive oil in a pan, add peppers, onions, salt and cook for 2-3 minutes. In between add Worcestershire sauce for flavouring the veggies. Once done keep it aside.
  • In the same pan add the rest 1/2 teaspoon of olive oil, red chilli flakes and garlic. Cook for a couple of seconds without burning the garlic and then add the spinach and cook for 2-3 minutes or until they are slightly wilted. Take out the garlic clove before topping on the bread.
  • Spread tomato sauce on each slice of bread, top the bread slices with pepper mixture, spinach and cheese.
  • Bake the slices in oven for just until the cheese is melted.
  • And serve!
Pepperidge Farm deli flat roll pizza

Pepperidge Farm deli flat roll pizza

Recipe Yields: 6 servings 

Ciabatta Sandwich with Turkey Burger  

 I love sandwiches and keep modifying with different ingredients every time. There is no rule to follow for perfect sandwich, only thing you can do is add and subtract what you like and dislike. At least it hold true for us.  We made this sandwich with ciabatta bread which is an italian bread and turkey burger. And this sandwich was really filling, we enjoyed this with some kettle roasted potato chips and coke.  

Ciabatta Sandwich with Turkey Burger

Ciabatta Sandwich with Turkey Burger

Ingredients:  

For the Sandwich: 

  • 6 Ciabatta bread, square ones
  • 1 green bell pepper, sliced
  • lettuce leaves

For the Burger:  

  • 1 pound ground turkey
  • 1 cup baby spinach, chopped
  • 1 teaspoon freshly grounded black pepper
  • 2 green chillies, de-vined and chopped
  • 1/2 teaspoon red chilli flakes
  • 1/2 small white onion, chopped
  • 1 extra-large egg
  • 1/2 teaspoon turmeric powder
  • salt to taste

Preparation:  

  • Heat a gas grill.
  • Place the ground turkey in a large bowl and add all the ingredients mentioned above for the burger.
  • Shape the meat into 6 patties of equal size and thickness around 3 inch in diameter.
  • When the grill is medium hot, brush the grill with oil to avoid burger sticking to the grill.
  • Place the burger on the grill and cook for 5-6 minutes on each side. flipping only once or else the burger can break .

For the tomato Spread:  

  • 1 cup crushed tomatoes
  • 1 small onion
  • 1 garlic clove, crushed
  • 1 teaspoon dried oregano
  • 1/2 teaspoon olive oil

Preparation:  

  • Heat oil in a pan over medium heat, add garlic, onions and cook until onions are translucent.
  • Add crushed tomatoes, dried oregano, salt to taste and cook until oil separates.
  • Cool the tomato sauce before layering on the bread.

Assembling of the Sandwich:  

  • Meanwhile wash a green bell pepper and cut in large slices.
  • Sautee in a pan with some salt and freshly ground black pepper. Once done keep it aside.
  • To assemble the sandwiches cut the bread into halves and slightly toast the same on the grill by keeping the cut side down.
  • Spread the bottom half of the bread with the tomato spread and top with a burger, lettuce leaves and sautéed bell peppers.
  • Cover with the top half of the ciabatta bread and cut into triangles to serve.

   

Ciabatta Sandwich with Turkey Burger

Ciabatta Sandwich with Turkey Burger

  

Chicken and Pepper Sandwich with Portabella Mushrooms 

Sandwiches are very easy to create and healthy too. You can have sandwiches with your leftovers dishes by arranging them in between two slices of bread. You can use different varieties of pan-fried or roasted vegetables and you have wonderful healthy meal.  I love to make my sandwiches with the italian bread called ‘Ciabatta’ , its has firm crust and dense crumb. It’s the bread used to make Panini.  Here we go with the recipe for my chicken and pepper Sandwich. 

Sandwich

Sandwich

Sandwich

Sandwich

INGREDIENTS: 

  • 2 chicken breasts
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 Portabella mushrooms, sliced( before slicing take out the gills of the mushrooms with the help of a spoon)
  • 1 large Ciabatta bread, halved horizontally
  • 1 cup coriander leaves
  • 1 spring onion, chopped, only the green part
  • 1 garlic clove
  • freshly ground black pepper for seasoning
  • 3-4 tablespoon of olive oil
  • salt to taste
  • Parmesan cheese

PREPARATION: 

  • Grind together coriander leaves, spring onions and garlic into fine paste. Once done mix it well with 1/2  tablespoon of extra virgin olive oil and salt. Keep it aside.
  • Marinate the chicken breast with salt and pepper and cook it in a pan for about 4-5 minutes each side. Once done let it rest for sometime about 5 minutes and then carefully slice the breast to make two pieces.
  • Heat oil in a pan over medium heat, add bell peppers, portabella mushrooms and season it with very less salt and sauté it  for about 5 minutes and keep it aside.
  • Grate or cut thin slices of parmesan cheese and keep.
  • Warm the bread in oven or on pan for 2-3 minutes to make it soft.
  • For assembling the sandwiches, take the bottom half of bread, spread it with coriander and spring onion paste, place the chicken pieces on top of the spread, add sautéed bell peppers, mushrooms and thin slices of parmesan cheese on top. Cover it with the top half of the ciabatta bread and cut into individual servings to serve.

On this weekend we went to farmers market and got some fresh spinach bunches. To be honest i am not a big fan of green leafy vegetables so was wondering what to do with the same. Then, decided to make sandwich with ciabatta bread and Spinach. So, here’s the receipe which is very quick to prepare and its delicious.

 

 

INGREDIENTS

1 bunch spinach, wash and chopped
1 medium size potato, peeled and cut into small cubes.
2 cloves garlic, minced
2 Tablespoons olive oil
1 teaspoons chilli flakes
1 teaspoons freshly ground black pepper
12 strips sun dried tomates
6 Ciabatta bread, square shaped
Salt to taste

DIRECTIONS
 
Heat olive oil in pan over a medium heat. Add the garlic and  chilli flakes and cook it for couple of seconds.

Add the potatoes and cook until they are done. Now add the spinach, black pepper and salt and cover the lid and cook it for 4-5 minutes or until the spinach is reduced.
Tranfer to a bowl and set aside. This will get spread on the bread.

To assemble the sandwiches cut them into halves and slightly toast the same on the pan by keeping the brown side up.

Spread the bottom half of the bread with the spinach mixture. Add two stripes of sun dried tomatoes on top of the spread.

Cover with the top half of the ciabatta bread and cut into triangles to serve.