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 tsp olive oil
- 1/2 tsp curry powder
- Salt & pepper
- 1/2 tsp mayonnaise
Indian Cheese & Pickle
- 2 tbsp grated gouda/cheddar
- Some butter
- 1/2 tsp Indian mango pickle
- Salt & pepper
Spicy Sausage & Cream Cheese
- 1 spicy/jalapeno chicken sausage
- 1 tsp cream cheese
- 2 tbsp 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 1/2 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