Description
A delightful finger sandwich platter with a twist of Indian flavors, featuring masala grilled veggies that are perfect for any gathering.
Ingredients
Scale
Masala Grilled Veggie
- 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
Indian Cheese & Pickle
- 2 tablespoons grated gouda/cheddar
- Some butter
- ½ teaspoon Indian mango pickle
- Salt & pepper
Spicy Sausage & Cream Cheese
- 1 spicy/jalapeno chicken sausage
- 1 teaspoon cream cheese
- 2 tablespoons finely chopped mixed veggies (I used carrots, onion, green and red pepper)
- Pepper
Others
- 6 slides of brown bread (or any bread of choice), edges removed
- Salad leaves
Instructions
Masala Grilled Veggie
- 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.
Indian Cheese & Pickle
- 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.
Spicy Sausage & Cream Cheese
- 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.
Finishing up
- 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.
Notes
These sandwiches are perfect for parties and gatherings, offering a fun surprise with each bite. You can substitute eggplant with zucchini if preferred. Serve them immediately for the best taste. Store any leftover grilled veggies in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 4
- Sodium: 150
- Fat: 12
- Carbohydrates: 10
- Fiber: 3
- Protein: 2
- Cholesterol: 0