Sandwiches for breakfast

PEANUT BUTTER AND BANANA SANDWICH

Ingredients

Brown bread - 8 slices
Butter - 4 tablespoons
Peanut butter - 4 tablespoons
Ripe bananas - 6
Potato wafers - 1 packet

Method

1. Apply butter on one side of a slice of bread.
2. Slice a banana into thick roundels. Place these on buttered side of bread.
3. Apply peanut butter generously on one side of another slice of bread. Place it over the banana rounds with the buttered side downwards.
4. Press lightly and cut into two triangles. Similarly prepare the other sandwiches. Serve with potato wafers.

TOASTED CHEESE SANDWICH

Ingredients

Brown bread slices - 8
Cheese, grated - 1½ cups
Onion, chopped - 1 medium
Green capsicum, seeded and chopped - 1 medium
Tomato, seeded and chopped - 1 medium
Tomato sauce - 4 tablespoons
Green chillies, chopped - 2-3
Butter - 4-5 tablespoons

Method

1. Take cheese in a bowl. Add onion, green capsicum, tomatoes, tomato sauce, green chillies and mix.
2. Apply this mixture on top of a bread slice, place another slice over it and press slightly. Similarly prepare the remaining sandwiches.
3. Apply a little butter on one side and place them on a grill buttered side down. Apply a little butter on the top side and close the grill. Grill till golden brown.
4. Serve hot.

TUNA SALAD SANDWICH

Ingredient

Tuna, drained and flaked - 1 cup
Whole wheat bread - 8 slices
Pickled onions, chopped - 2-3
Celery, chopped - 2 inch stalk
Mayonnaise - 6 tablespoons
Tomato ketchup - ¼ cup
Red chilli sauce - 1 teaspoon
Butter - 4 tablespoons
Lettuce leaves, hand torn - 8

Method

1. Take tuna flakes in a bowl. Add pickled onions, celery, mayonnaise, tomato ketchup, red chilli sauce and mix.
2. Butter all the bread slices on one side. Place half of the lettuce leaves over four bread slices on the buttered side. Spread the tuna filling over them. Cover with the remaining bread slices, butter side down, and press lightly.
3. Cut each sandwich into two triangles. Arrange some lettuce leaves on a serving plate, place the sandwich triangles over them and serve immediately.

VEGETABLE CLUB SANDWICH

Ingredients

Bread - 12 slices
Green capsicum, seeded and cut into thin strips - 1 medium
Carrot, grated - 1 medium
Cabbage, grated - ¼ medium
Mayonnaise sauce - ¼ cup
Pineapple slices, chopped - 2
Salt - to taste
White pepper powder - ¼ teaspoon
Butter - 4 tablespoons
Lettuce - ½ bunch
Tomatoes, sliced roundels - 2 medium
Cucumber, sliced roundels - 1 medium
Cheese slices - 4
Potato wafers - as required

Method

1. Toast the bread slices.
2. Mix mayonnaise with green capsicum, carrot and cabbage to make coleslaw. Add pineapple pieces to it. Season well.
3. Apply butter on all the toasted bread slices on one side and on both the sides of four of them. Place four slices of bread, single side buttered, on a board. Arrange half of the lettuce leaves on them, keep some coleslaw aside for serving as accompaniment and spread the remaining evenly on all the four slices. Arrange another layer of bread slices, both sides buttered, on it. On this bread slice place the remaining lettuce leaves, tomato and cucumber slices, sprinkle seasoning and place cheese slices.
4. Cover with the final layer of toasted bread slices, single side buttered. Lightly press with palm to set the ingredients well.
5. Using a very sharp knife cut the edges of the sandwich and cut it diagonally. Serve with reserved coleslaw and potato wafers.

Chef's Tip: One can also make Tomato-omelet or Fried-egg and place in between as one of the stuffing of the sandwich.