Shuchi Mittal makes a delightful finger sandwich platter. A recipe from her childhood.
By Shuchi Mittal
As a child, finger sandwiches were one thing that I always loved at social gatherings. While my parents mingled and did their grown up thing, I used to eye the appetizers – the highlight of any party of course, at least for me. These sandwiches were fun because each piece was a mystery till you took a bite. It was like a food game – ‘what did you get in yours, I have egg salad’. And while I stayed out of my parents hair, I never missed an opportunity to devour a few every time. For the most part, it was always the traditional stuff- chicken salad, cheese, egg etc. So while reminiscing, I decided to experiment with some flavors, add a slight India touch, and create my own little party platter.
Was it fun? Hell yeah! And it was worth every bit of effort – just to once again wolf them down when no one was watching.
- 2 slices each of red and green pepper, approximately 1 inch thick
- 1 thin slice eggplant or zucchini
- 2 baby carrots, sliced thin
- 1 teaspoon olive oil
- ½ teaspoon curry powder
- Salt & pepper
- ½ teaspoon mayonnaise
- 2 tablespoons grated gouda/cheddar
- Some butter
- ½ teaspoon Indian mango pickle
- Salt & pepper
- 1 spicy/jalapeno chicken sausage
- 1 teaspoon cream cheese
- 2 tablespoons finely chopped mixed veggies (I used carrots, onion, green and red pepper)
- 6 slides of brown bread (or any bread of choice), edges removed
- Salad leaves
- Heat oil in a non-stick pan. Add all the veggies & spices and sauté on medium flame till they are charred and soft. Keep turning them so they don’t burn. You can cook them to your liking, I like mine very soft and nearly burnt so I cook for a bit longer. Remove from heat and cool slightly. Apply mayonnaise on one slice. Top with vegetables and a salad leaf and close with the other.
- Butter one slide of bread, and put the pickle on the other. Top with grated cheese, salt & pepper. Add a salad leaf if you wish and close the sandwich.
- Cut the sausage lengthwise into 4-5 strips. Grill on a pan till brown. In the meantime, mix all the veggies with the cream cheese, along with a little pepper and apply on one of the slices of bread. Top with the sausage strips, a salad leaf and the other slice.
- Divide and cut all sandwiches into 3 pieces around 1-1.5 inch wide. Toast on a pan or in a pre-heated 350 degree F oven for 10 minutes before serving.
- Don’t discard the edges of the bread as they make great bread-crumbs. Just pop into a 400 degree oven for 15-20 minutes, turning them now and then so they don’t burn. Blend in a mixer and keep for use later.
Shuchi cooks with the heart of a poet. Banker turned chef, she runs the 29. Private Kitchen in NYC focusing on social tasting events, dining experiences and small-scale private events. Using simple & wholesome ingredients, she likes to re-invent homemade Indian flavors into modern tapas & small plates. Her dream? To cook, feed, write, and eventually open her own communal dining cafe - with a published recipe book on the stands.