CHEESE CHILI TOAST

From : http://www.zeekhanakhazana.com/recipe/cheese-chili-toast

INGREDIENTS
6 - 8 bread slices
50 grams processed cheese, grated
50 gms pizza cheese, grated
1 bulb chopped spring onions
Chopped coriander as needed
2 tsp chili powder
5 tsp cream

METHOD
In a bowl add cheese, pizza cheese, spring onions, cream, chili powder and mix well.
Toast the Bread slices on a pan. 
Apply the Cheese topping to the toasted bread. 
Heat the slices in the oven for 4 to 5 minutes and serve.

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Peanut Butter Jelly French Toasts

From : http://www.foodfood.com/recipes/peanut-butter-jelly-french-toasts/

Ingredients

8 slices whole wheat bread
4 tbsp peanut butter
4 tbsp strawberry jam
4 eggs
2tbsp Milk ( doodh)
2 tbsp butter,( makkhan)
½ tsp vanilla essence
4 strawberries, to garnish
4 tbsp maple syrup
½ cup whipped cream

Preparation method

Take the 4 Whole wheat bread slices.
Apply peanut butter on 4 slices and strawberry jam on the other 4 slices.
Stick one of each together to form 4 sandwiches.
Take 02 whole egg and 02 only eggwhites of the other two eggs in a bowl, add milk and the vanilla essence. Whisk everything together to combine.
Take a frying pan and once it is hot add butter in it.
Soak both sides of each sandwich properly in the milk mix and put on the frying pan. Cook both sides for approx 3 minutes totally till it becomes brown.
Remove the French toasts on a plate. Garnish with maple syrup, whipped cream and strawberries.

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MUSHROOM TOAST

From : Indianfoodforever
Ingredients:
100 gm mushroom
50 gm cottage cheese (paneer)
1 tomato (tamatar)
1 capsicum (shimla mirch)
1 tsp coriander leaves (dhania patti)
2 tbsp butter
1/2 cup curd (dahi)
2 tbsp fresh cream
1/4 tsp salt (namak)
1/2 tsp red chilly powder (lal mirch)
4 bread slice

How to make mushroom toast :
Grate cottage cheese.
Finely chop mushroom, tomatoes, capsicum and coriander leaves.
Cook bread slices in a toaster.
Heat butter in a pan and fry mushroom, capsicum and tomato in it for 2 minutes.
Then add cottage cheese, red chilly powder, curd and salt.
Stir continuously and cook until water dries up. Then remove it from the flame.
Apply this mixture over the toast and garnish with coriander.
Serve them hot.


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MOZZARELLA TOAST

Ingredients
1 crusty French bread
100 gm butter
1 tsp chopped garlic
1 Tbsp chopped garden herbs
Salt
Freshly ground black pepper
1 Tbsp chopped spring onions
200 gm mozzarella cheese - sliced




Method
Slice the bread 1" thick.
Grill on one side only.
Beat butter, garlic, herbs, seasoning and spring onion together.
Spread over the un-toasted side of the bread.
Cover with slice of cheese.
Place under a preheated grill.
Allow cheese to melt.
Serve hot immediately.

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TOMATO AND SPINACH CROSTINI

Chef's Name : Vicky Ratnani
Ingredients3 slices rye bread
Olive oil, to drizzle
4-5 leaves blanched spinach, chopped
3-4 olives, sliced
1 jalapeno pepper, chopped
1 tomato, sliced
9-10 slices buffalo mozzarella cheese
8-10 basil leaves
Black pepper, to taste
Salt, to taste



Method
Sprinkle some olive oil on the rye bread slices. Bake in the oven for 3-4 minutes at 190 degrees C.
In a bowl mix spinach, olives and jalapeno. With your hand mash them a little.
On the crusty rye bread place the spinach mixture. Place the tomato slices. On top of them place the cheese slices.
Top with basil leaves, salt and pepper.
Drizzle some olive oil.
Bake for 4 minutes in the oven at 190 degrees C

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BLACK OLIVE PESTO SANDWICH

Ingredients

8 whole wheat bread slices, lightly buttered
8 cheese slices
a few tomato slices
1 tbsp butter
salt to taste
For the black olive pesto
12 chopped black olives
1/4 cup broken cashewnuts (kaju)
1/2 tsp freshly crushed black pepper (kalimirch) powder
1/4 cup olive oil
1/2 cup fresh basil leaves
salt to taste

Method
For the black olive pesto
Grind together all the ingredients other than the black olives,
to a smooth paste in a blender.
Add the black olives and mix well.
Divide the olive pesto into 4 equal portions and keep aside.

How to proceed
Trim the edges of the bread slices.
Spread one portion of the pesto on one slice of bread. Top with 2 cheese
slices and tomato slices and sandwich using another slice of bread.
Repeat with the remaining ingredients to make 3 more sandwiches.
Serve immediately.

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CARROT AND CELERY SANDWICH

Ingredients

8 whole wheat bread slices
1 large tomato, sliced thinly
4 lettuce leaves
salt and freshly ground black pepper (kalimirch) powder to taste
To be mixed into a filling mixture
3/4 cup grated carrot
2 tbsp finely chopped celery
1 clove of garlic (lehsun), grated
1/4 cup Eggless Mayonnaise
1/2 cup cheese spread
1/2 tsp freshly crushed black pepper (kalimirch) powder

Method
Apply a generous layer of the filling mixture on 4 bread slices.
Place a large lettuce leaf on top and then the sliced tomatoes.
Sprinkle salt and freshly ground pepper.
Sandwich each one with the remaining 4 slices of bread.
Cut each sandwich diagonally into 2 and serve immediately.

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CHEESE AND SPRING ONION SANDWICH

Ingredients

8 bread slices, lightly buttered
1 large tomato, thinly sliced
4 lettuce leaves
salt and freshly ground black pepper (kalimirch) powder to taste
To be mixed into a spread
1/2 cup cheese spread
1/4 cup mayonnaise
1 clove of garlic (lehsun), grated
2 tbsp finely chopped celery
2 to 3 spring onions with greens, finely chopped
freshly ground pepper powder to taste

Method
Place a lettuce leaf over a slice of bread.
Apply a generous layer of the spread over it.
Top with the sliced tomatoes.
Sprinkle with salt and freshly ground pepper.
Sandwich with another slice of bread.
Repeat with the remaining bread slices, tomatoes, lettuce and
spread to make 3 more sandwiches.
Serve immediately.

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CHEESE AND VEGETABLE SANDWICH

Ingredients

4 medium size hard rolls/ brun bread
butter for grilling
springs of parsley for the garnish
For the chunky vegetable spread
3/4 cup grated paneer (cottage cheese)
1/4 cup boiled and chopped carrots
1/4 cup red, yellow and green capsicum, chopped
1/4 cup boiled corn (makai ke dane)
1/4 cup green peas , boiled
2 tbsp chopped celery
1 tsp chopped parsley
2 tbsp milk
2 tbsp grated mozzrella cheese
2 tsp butter
salt and freshly crushed pepper to taste

Method
For the chunky vegetable spread
Mix all the ingredients in a pan and heat for a few minutes till the
cheese melts.
Keep aside.

How to proceed
Cut each hard roll into half. Only the bottom half is used in this recipe.
The top half may be used for some other recipe.
Scoop out the centre soft portion of each bottom half.
Brush with melted butter.
Bake in a hot oven at 200°C (400°F) for 5 minutes.
Reheat the filling and spoon a little of it in the centre of each scooped bottom half of the roll.
Garnish with a sprig of parsley and serve immediately.

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CHEESE SANDWICH

Chef's Name : Niru Gupta
IngredientsBread slices
Cheese slices or cheese sliced from a block
Mayonnaise sauce
Salt - to taste
Black pepper - to taste
Mustard
Lettuce leaves (optional)





Method
Mix mayonnaise, salt, pepper and mustard.
Spread a layer of this mixture on to two slices of bread.
Place a lettuce leaf on one of the slices (on the mayonnaise side) and cover with cheese.
Place the second slice mayonnaise side down to cover the cheese.
Cut the crusts, if you so desire and serve

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CHEESE AND CELERY SANDWICH

Ingredients

8 bread slices
1 large tomato, sliced thinly
4 lettuce leaves
salt and freshly ground pepper to taste
To be mixed into a spread
1/2 cup cheese spread
1/4 cup Eggless Mayonnaise
1 clove of garlic (lehsun), grated
2 tbsp celery, finely chopped
2 to 3 spring onions with greens, finely chopped
freshly ground pepper

Method
Apply a generous layer of the spread on the bread slices.
Place a large lettuce leaf on a slice of bread.
Top with the sliced tomatoes.
Sprinkle with salt and freshly ground pepper.
Sandwich with another slice of bread.
Repeat with the remaining bread slices to make 3 more sandwiches.
Serve immediately.

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FETA AND PINEAPPLE SANDWICH

Ingredients

4 panni or burger buns
1 large red pepper, thinly sliced
8 pineapple slices
8 slices feta cheese or paneer (cottage cheese)
4 large lettuce leaves
salt and freshly ground black pepper (kalimirch) powder to taste
butter for grilling
To be mixed into a spread
1/2 cup cheese spread
1 clove of garlic (lehsun), grated
2 tbsp finely chopped celery
salt and freshly ground black pepper (kalimirch) powder to taste

Method
Cut each panini into two horizontally and apply a generous layer of the spread on one side of panini.
Place a large lettuce leaf on one half of the panini.
Top 2 slices of feta cheese and some red pepper and pineapple slices.
Sprinkle salt and freshly ground pepper and sandwich with the top half of the panini.
Repeat with the remaining panini and ingredients to make 3 more sandwiches.
Apply butter on the outer surface of the sandwich and grill in a sandwich grill or a toaster till done.
Serve hot.

TipsPane means bread in Italian and panini means "little" bread (or buns).
However, in America, panini means a certain kind of sandwich The bread is used is quite flat, a bit dense and a little oily.
Now a days, panini bread is available at speciality baking shops in India too.
If you do not find panini bread at your local baker, just use a regular burger bread instead.

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CLUB SANDWICH

Ingredients

6 slices of whole wheat bread, toasted
2 tbsp Mint and Onion Chutney
For the filling
2 lettuce leaves
8 slices of unpeeled cucumber
8 slices of tomatoes
2 chilas
For the chilas
2 tbsp whole wheat flour (gehun ka atta)
1 1/2 tbsp besan (Bengal gram flour)
1 1/2 tbsp jowar (white millet) flour
3 tbsp chopped onions
1/4 cup chopped tomatoes
2 tbsp chopped coriander (dhania)
1 green chilli, finely chopped
salt to taste
Other ingredients
1 tsp oil for cooking

Method
For the chilas
Mix together all the ingredients in a bowl and add enough water to make a smooth batter and divide into 2 equal portions.
Heat a non-stick pan and grease it lightly with oil.
Spread one portion of the batter on it to form a thick round chila of 100 mm (4") diameter.
Cook on both sides till golden brown, using a little oil.
Repeat with the remaining batter to make 1 more chila. Keep aside.

How to proceed
Apply little chutney on all the toasted bread slices and keep aside.
Place a toasted bread slice on a flat dry surface, put one chila on it. Cover with another toasted bread slice with the chutney side facing up.
Place a lettuce leaf, 4 slices cucumber and 4 slices of tomatoes on it and cover with the third toasted bread slice.
Repeat with the remaining ingredients to make 1 more sandwich.
Cut each sandwich into 4 equal portions and serve immediately.

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GATEAU SANDWICH

Ingredients
3 strips of bread - sliced horizontally from a loaf

For the Mint Filling:
1 Tbsp blanched spinach paste
2 Tbsp mint chutney
Grated rind 1 lemon
100 gm hung curd
Salt

For the Curry Filling:
100 gm hung curd
1 tsp prepared mustard
1 Tbsp tomato ketchup
1 tsp curry powder
1 tsp garlic paste
1 Tbsp mango chutney
1 Tbsp cheese spread salt and pepper

To Finish:
100 gm seasoned hung curd
2 Tbsp mayonnaise
2 tsp butter fresh herbs Method
Butter the bread.
Combine filling ingredients for mint filling and curry filling.
Layer the sandwich with the two fillings.
Top with finishing ingredients and serve chilled.

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TOMATO, PANEER AND MINT CHUTNEY SANDWICH

Chef's Name : Aditya Bal & Devanshi
Ingredients2 brown bread slices
2 Tbsp mint chutney
2 slices of paneer
4 tomato slices
Salt to taste



Method
On a slice of brown bread slather mint chutney.
Place the tomato slices.
Then place the paneer slices and sprinkle salt.
Cover the sandwich with another bread slice. cut into half and serve.

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HERBED FOOTLONG

Ingredients

2 large french bread , sliced into 2 horizontally
1 cup grated mozzrella cheese or cooking cheese
oil for greasing
For the filling
1 cup chopped onions
1 cup chopped capsicum
4 large garlic cloves, finely chopped
2 celery (ajmoda) , chopped
1 cup chopped brinjals (baingan / eggplant) (optional)
1/2 cup boiled sweet corn (makai ke dane)
1 cup chopped tomatoes
8 tbsp tomato ketchup
1/2 cup milk
1/2 tsp dried mixed herbs
2 tbsp oil
salt and black pepper (kalimirch) powder to taste

Method
For the filling
Heat the oil in a pan, add the onions, capsicum, garlic and celery and sauté till the onions turn translucent.
Add the brinjal and corn and sauté for 4 to 5 minutes till the brinjal softens.
Add the tomatoes, tomato ketchup, salt and pepper and stir till the tomatoes soften.
Add the milk and mixed dried herbs and mix well.
Simmer till the liquid evaporates, remove from fire and cool slightly.
Divide into 2 equal portions and keep aside.

How to proceed
Spread one portion of the filling mixture on one half of the sliced French bread.
Place it on a greased baking tray.
Top with half the grated cheese and then top half of the French bread and bake in a
pre-heated oven at 180°C (360°F) for 8 to 10 minutes or till the cheese melts.
Repeat for the remaining filling, cheese and French bread to make another footlong. Serve hot.

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BAKED CORN SANDWITCH

 Ingredients

10 brown bread slices
1 cup cooked corn (makai ke dane)
1/2 cup chopped onions
2 tsp chopped green chillies
2 pinches of sugar
1 cup milk
2 cups white sauce, recipe below
4 tbsp grated cooking cheese
1 tbsp butter
salt and black pepper (kalimirch) powder to taste
For the white sauce
2 tbsp butter
2 tbsp plain flour (maida)
2 cups milk
salt and black pepper (kalimirch) powder to taste

Method
For the white sauce
Melt the butter. Add the flour and cook on a slow flame until froth appears,
while stirring throughout.
Add the milk gradually and stir continuously until the sauce thickens.
Add salt and pepper and mix well.

How to proceed
Melt the butter and fry the onions for 1 minute. Add the green chillies and fry again for a few seconds.
Add the corn, sugar and salt and ½ cup of white sauce. Keep aside.
Cut and discard the crust from the bread slices.
Cut into triangles and dip the bread triangles in the milk.
Make sandwiches using these soaked bread triangles and the corn mixture.
Arrange these sandwiches on a greased baking tray. Sprinkle a little of salt in the remaining milk and pour on top.
Add the pepper and half of the cheese to the remaining white sauce. Spread over the sandwiches. Sprinkle the remaining
cheese on top.
Bake in a hot oven at 220°C (450°F) for 20 minutes.
Serve hot.

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BAKED BREAD ROLLS

Ingredients
For The Stuffing
2 tsp oil
2 tbsp finely chopped spring onion with the greens
2 tbsp finely chopped capsicum
2 tbsp grated carrot
1/4 cup shredded cabbage
1/2 cup boiled whole wheat noodles ,
roughly chopped
1/4 cup finely chopped paneer
1 tsp soy sauce
1 tsp schezuan sauce
a pinch of sugar
salt and freshly ground black pepper powder to taste
Other Ingredients
8 whole wheat bread slices
4 1/2 tsp butter for greasing and cooking

Method
For the stuffing
1.Heat the oil in a kadhai, add the spring onions, capsicum, carrots and cabbage, mix well and sauté on a medium flame for 3 to 4 minutes.
2.Add the noodles, paneer, soya sauce, schezuan sauce, sugar, salt and pepper, toss gently and cook on a medium flame for 2 minutes. Keep aside.

How to proceed
Remove the crust from the bread slices and roll each using a rolling pin. Cover with a wet muslin cloth and keep aside.
Place 2 tbsp of the stuffing in the centre of a bread slice and roll it up tightly.
Apply some water at the edges and press to seal the stuffing.
Repeat with the remaining ingredients to make 7 more bread rolls.
Apply butter evenly on the bread rolls and arrange them on a greased baking tray.
Bake in a preheated oven at 200ºc (400ºf) for 20 to 25 minutes or till they turn golden brown in colour.

How to pack
Cool slightly, unmould and wrap in an aluminum foil or cling film or pack in a tiffin box.

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