Ribbon Sandwich

Serves: 2–3 people

Ingredients

• Bread slices – 4–6
• Cucumber – 1, cut into thin long slices
• Ginger – 2-inch piece, cut into very thin julienne strips
• Tomato – 1, thinly sliced
• Onion – 1, finely sliced
• Paneer – 1 cup, grated
• Mint and coriander chutney – as required
• Black salt – ¼ tsp
• Black pepper – ¼ tsp
• Salt – to taste
• Tomato sauce – 1 tbsp
• Coriander leaves – 1 tbsp, finely chopped
• Butter – for roasting

Method

1. Mix black salt and black pepper in a small bowl and keep aside.
2. Mix tomato sauce and chopped coriander leaves in another small bowl.
3. Spread mint and coriander chutney evenly on both sides of each bread slice.
4. Place one bread slice and layer cucumber, tomato, onion, ginger, and grated paneer evenly.
5. Sprinkle the black salt and black pepper mixture over the filling.
6. Drizzle the tomato sauce mixture lightly over the filling.
7. Cover with another bread slice to form a sandwich.
8. Heat a pan, apply butter, and roast the sandwich on both sides until golden brown and crisp.
9. Remove the sandwich from the pan, cut it into pieces, and serve hot.

Serving Suggestions

• Serve hot with green chutney or tomato ketchup.
• Best enjoyed immediately for a fresh and crisp taste.

Tips

• Slice vegetables very thin for a proper ribbon-style sandwich.
• Do not overfill to maintain structure and neat layering.
• Use fresh chutney for best flavor.