4 easy-to-make sandwich recipes for any time of the day

Elaborate, layered and fancy, or simple, minimal and basic, sandwiches are a good option when you want to make a meal of the few ingredients you have on hand. Going wrong with a dish that uses bread as its backbone is hard to do, and it lets you play with whatever you have in the fridge.

If you're looking for inspiration for your next meal, chef Subhash Shirke from The Pantry Café, Mumbai, has shared recipes to some of the most-loved sandwiches from his menu. But that is not to say you can't make these your own. Whether you are the extra hot sauce type of person, or someone who likes to dunk everything in a pool of mayo, these ideas are just ideas, there are no right or wrongs here. You can make them just as easily with gourmet sourdoughs, or with the soft sandwich bread from the grocery store down the road. Besides, all ingredients are easily replaceable, can be mixed and matched as per your preference.  

4 vegetarian and chicken sandwich recipes to try for your next meal

Silvio's mix sandwich  

Ingredients

• 30ml refined oil

• 40gm red bell pepper, cut

• 40gm yellow bell pepper, cut

• 40gm green zucchini, cut

• 60gm ricotta cheese

• 20gm lettuce or rocket

• 30gm tomatoes, oven roasted

• 5gm pink salt

• 3gm black pepper, crushed

• 2 multigrain bread slices

To serve: Potato wedges, tomato relish, mustard sauce  

Method

1. 1

   Preheat the oven to 180°C.

2. 2

   Place cut bell peppers and green zucchini in a baking tray, toss in oil liberally and sprinkle with pink salt and black pepper. Roast in the oven for around 20 mins.

3. 3

   Put bread also in the baking tray to toast it. Keep an eye on it so it does not burn and take it out when it is lightly toasted. Apply ricotta on both slices.

4. 4

   Remove the vegetables once cooked.

5. 5

   To assemble the sandwich, layer peppers, roasted tomatoes and greens and season with some pink salt and black pepper. Cover the sandwich with the other bread slice.

6. 6

   Cut into half and serve with tomato relish and mustard sauce, accompanied with potato wedges.

Champion sandwich

Ingredients 

• 160gm chicken, grilled

• 2 bread slices

• 15gm lettuce rocket

• 40gm mayonnaise

• 2gm pink salt

• 2gm black pepper, crushed

• 20gm butter

Method

1. 1

   Preheat the oven to 180°C.

2. 2

   Butter the bread and toast in the oven until brown.

3. 3

   Place grilled chicken slices on the bread.

4. 4

   Sprinkle the pink salt and black pepper.

5. 5

   Put mayonnaise sauce on top then place some lettuce rocket and cover the sandwich with the other bread slice.

6. 6

   Cut into half and serve.

Dalal Street sandwich  

Ingredients

• 30gm butter

• 60gm roasted tomato and coriander chutney

• 2 bread slices

• 60gm cheese

• 10gm lettuce

• 2gm pink salt

• 2gm black pepper

To serve: Your choice of soup and mustard 

Method

1. 1

   Brush a large nonstick pan with butter and heat over medium high heat.

2. 2

   Spread a thick layer of roasted tomato and coriander chutney on the bottom half of the bread sprinkle with pink salt. Now put grated cheese on the top and place some lettuce rocket. Covered with a bread slice.

3. 3

   Place the sandwich on the pan and toast on low heat. Press down the sandwich lightly with a spatula until the cheese melts. Flip gently and toast on the other side.

4. 4

   Cut into half and serve hot with mustard and green tomato soup.

Croissant sandwich

Ingredients: 

• 1 croissant

• 20gm lettuce rocket

• 50gm hummus, blended with some turmeric, if you like

• 50gm pickle

• 50gm burrata cheese

• 2gm pink salt

• 2gm black pepper, crushed

• 5gm microgreen mix

• 20gm sweet potato salli

• 30gm mustard sauce

• 30gm tomato relish

• 1gm black sesame seeds

• 1gm white sesame seeds

Method:

1. 1

   Preheat the oven to 180°C.

2. 2

   Slice the croissant, place lettuce on the bottom of the croissant then spoon on turmeric hummus.

3. 3

   Layer on the burrata cheese and pickles.

4. 4

   Put sweet potato salli on top, sprinkle on the sesame seeds and garnish with mix microgreens before serving.

Also read:

Cooking with kids? A mother and baker shares an easy chocolate mousse recipe you could try

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