Grilled Kalka Sandwich

Ingredients list for Grilled Kalka Sandwich

• 1 cup Leftover cooked vegetables
• 8 slices Breads
• 4 tablespoons Butter
• 1/4 cup Fresh coriander leaves finely chopped
• 1 teaspoon Lemon juice
• 1/2 teaspoon Chaat masala

Method

1. Butter the bread slices using half of the butter. Mix the left over vegetable well and mash, if required. If the vegetable is with gravy cook it on high heat to remove excess moisture. Add lemon juice, coriander and chaat masala and divide into four portions.
2. Place one portion on each of four of the buttered bread slices. Cover with the remaining bread slices and toast in a sandwich toaster on either side, applying the remaining butter to the exposed side of the bread slices.
3. Remove when golden brown. Serve hot with mint and coriander chutney or tomato ketchup. Variations: 1.Dal stuffing: It can be first sautéed in butter with chopped onions and tomatoes and then used as stuffing.
4. 2.Rajma stuffing: Normally rajma, when kept in the refrigerator overnight becomes thick and dry. If not, then drain the gravy, mash the rajmas and reheat with some of the drained gravy for the desired consistency.
5. 3.Chicken stuffing: If dry boneless chicken dish is leftover then it can be shredded and used but if curried chicken is left, then chicken pieces should be removed, de-boned, shredded and then stuffed.

Nutrition Info