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The hot summer calls for light, snacky lunches, and these sandwich preparations are the way to go!
1/4th kg chicken (boneless)
1 onion (finely chopped)
1 tsp garlic paste
1 tsp ginger paste
200 gms mayonnaise
3 tsp butter
1/2 small cup cheese (grated)
A pinch of cinnamon
A pinch of powdered cloves
Salt and pepper to taste
Clean the chicken and boil it in a saucepan full of water, along with the onion, garlic paste, ginger paste, black pepper, cloves, cinnamon and salt.
Cover the saucepan within which the chicken is boiling, and in a separate bowl, thoroughly mix the mayonnaise, grated cheese, butter, salt, sugar and pepper, till a smooth paste is obtained.
Once the chicken is well cooked, strain off the stock (it can be used to make clear soup). and shred it well.
Add the shredded chicken to the mayonnaise batter.
Using a butter knife, spread the chicken and mayonnaise onto a large slice of bread, and place another slice on top. Your chicken sandwich is now ready to eat -- the sandwich can even be grilled, if desired. Serve with ketchup.
Mexican open sandwiches
12 slices of white bread
3 tbsps butter
1 onion (chopped)
1 tomato (chopped)
1 potato (boiled)
2 green chillies (finely chopped)
1 cup boiled corn (optional)
1/2 cup cheese (grated)
2 tbsps tomato ketchup
2 tbsps green chilli sauce
Salt and black pepper to taste
Mix the chopped onion, tomato, potatoes, green chillies, boiled corn, half the quantity of cheese, salt and pepper in a bowl.
Lightly toast all the bread slices, then butter one side of each slice.
Spread the vegetable mixture onto the buttered side of every slice, and sprinkle the remaining grated cheese on top.
Drizzle the slices with tomato and chilli sauce, and bake them at 350 degrees Fahrenheit or 160 degrees Celsius for 10 minutes, or until the cheese melts.
1 tbsp cabbage (shredded)
1 tbsp onion (grated)
1 tbsp tomato (diced)
3 tbsps cream
6 slices white bread
Salt to taste and black pepper to taste
Cherries to garnish
Cut off the crusty edges of the bread slices.
Next, mix the cabbage, onion, tomato, cream, salt and pepper in a bowl.
Using a butterknife, spread the cabbage cream mixture onto three of the six bread slices, and top each of them off with the remaining three slices.
Cut the sandwiches into triangles, and using a toothpick, stick a cherry into the top of each to garnish.
Serve along with potato chips and tomato ketchup.
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