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Tuesday, November 26, 2019

Potato Cheese Sandwich

Sandwiches are always a quick alternative and there are varied options to explore. I do try a few at home which are always my kids favorite. This is one of them as it has both potatoes and cheese in it, both of their favorites. Potato is one versatile veggie that adds taste to any dish which you add in. I have earlier posted the Strawberry -Bell pepper sandwich which is one of our favorites. I am not a bread fan and neither do I try to put bread for breakfast every other day. I buy bread once a month or at the most twice for health concerns. And so kids eagerly wait for the 'bread day' which ends up on a lazy weekend and they love this sandwich breakfast. There is nothing fancy in this sandwich and all available ingredients in the pantry is used to prepare this sandwich.


As kids are growing up, their tastes are also changing. Earlier they loved nutella or jams for bread but now prefer sandwiches and omelet to go along with sandwich. If you bake your own bread, then its all the more good and healthy to make your sandwich breakfast all the more guilt free. I have added corn kernels along with potato which is an optional step. Corn Cheese sandwich is one where I used hung curd and no potatoes which is another interesting recipe for those who don't love potatoes. You can always add any other favorite veggies along with potato. Cheese and potato make a inseparable combo and am sure all will love it !!


Preparation time ~ 10 mins
Cooking time ~ 10 minutes
Serves ~ 4 sandwiches
Ingredients
bread 8 slices
butter 2-3 tbsp
ketchup or tomato-chilly sauce 3 tbsp
potato 2 medium sized cooked and mashed
corn kernels boiled or frozen type 1/4 cup
pudina(mint) or dhaniya(cilantro) leaves 2 tbsp chopped
chilly powder 1/2 tsp
chaat masala 1/2 tsp
turmeric powder 1/4 tsp
cheese grated(I have used mozarella) 4 tbsp
cumin seeds /jeerakam 1/2 tsp
oil 1/2 tsp
ginger chopped fine 1/2 tsp
salt to taste


Method

  • Boil the potatoes in a pressure cooker with a little salt and turmeric powder. Peel skin, mash and keep aside.
  • Heat oil in a pan and add the cumin seeds to crackle. Then add the ginger chopped fine,saute until lightly browned. Add the corn kernels and cook for a minute. Switch off flame and add to the mashed potatoes along with chopped pudina, spice powders and salt. Mix well and then divide in four equal portions, keep aside.
  • Butter two slices of bread in the inside and then apply ketchup or chilly tomato sauce on both the inner sides of the bread. Add one portion of the potato masala. Sprinkle grated cheese on top and then cover with another slice of bread smeared with butter and ketchup.
  • Apply butter on the top too and place in the toaster or use stove method as shown here. Brown all sides and wait till the cheese gets melted. Sprinkle a little extra cheese on top and serve warm..



NOTES
* Use your favorite veggie instead of corn kernels if you wish,
* You can add spicy green chutney and sweet tamarind chutney instead of tomato sauce.



2 comments:

natalia20041989 said... Best Blogger Tips

Yum, I would love to have one right now☺

Suja Manoj said... Best Blogger Tips

Yummy cheesy and super delicious