This open sandwich is tasty and easy to prepare. The topping can be made ahead, ideal as evening snack or for a light dinner.
Somedays, bread is the option that we choose for dinner. Bread recipes are loved by all and I keep making various kind with it. Today, I am sharing a quick open sandwich recipe which is ideal for breakfast or as an evening snack.
A few veggies that I often use for this are tomato, onion, capsicum and corn. These make a great combination for that matter, a minimal amount of cheese is used. That’s a good thing, isn’t it?
open sandwich
Quick Open Sandwich
Ingredients:
8 slices of bread
For the topping:
- 2 teaspoon oil
- 2 onion
- 1capsicum
- 1/2 bowl corn kernels
- 5 tomato
- 1/2 teaspoon oregano
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon pepper powder
- 1 tablespoon tomato ketchup
- salt
Other ingredients:
- cheese for topping
- ghee or butter for roasting
Method:
- Cut the onion, onion and capsicum into small pieces. Put the frozen corn kernels in hot water and keep it aside. If you are using fresh corn, it needs to be boiled.
- Take oil in a pan, add the onion and saute them for sometime. Add the capsicum and let it cook for a minute. Then, add the tomatoes, let cook until it is smooth. Put the boiled corn to it.
- Add salt, oregano, chilli flakes, pepper powder and chilly powder. Mix it.
- Put tomato ketchup to it. Mix it. Keep it aside. The topping is ready.
- Grate the cheese.
- Heat a skillet. Take two slices of bread, smear some ghee and roast it. Once, the bottom side is lightly done, turn it and put a spoonful of topping over it. Spread it. Put some cheese over it. Once it is roasted, remove and serve hot.
- Repeat for the other six slice of bread.
Take a tip:
- Unsalted butter may be used instead of ghee.
- Multigrain, white or brown bread may be used.
- Cheese of any kind may be used.
- Calorie conscious may avoid cheese.
open sandwich
A few other recipes with bread : Vada Pav, Mumbai Pav Bhaji
Quick Open Sandwich
Ingredients
- 8 slices bread
For the topping
- 2 teaspoon oil
- 2 onion
- 1 capsicum
- 5 tomato
- 1/2 cup corn kernels
- 1/2 teaspoon oregano
- 1/2 teaspoon chilli flakes
- 1/2 teaspoon chilli powder
- 1/2 teaspoon pepper powder
- salt to taste
Other ingredients
- cheese for topping
- ghee or butter for roasting
Instructions
- Cut the veggies into small pieces, put the corn kernels in hot water. If you are using fresh ones, you need to boil.
- Take oil in a pan, add onions, saute it for sometime. Put the capsicum pieces to it. After a minute, add the tomato and let cook until it is tender. Put the boiled corn to it.
- Add salt, pepper powder, chilly powder, oregano and chilly flakes to it. Mix it. Add tomato ketchup to it, set it aside. The topping is ready.
- Grate the cheese.
- Heat a skillet, take two slices of bread, smear some ghee and put them on the skillet. Once the bottom side is lightly done, turn it over. Put the topping over it. Top it with a little grated cheese. Once the bottom side is roasted, remove and serve hot.
- Repeat for the other slices of bread.
Notes
- Unsalted butter may be used instead of ghee.
- Multigrain, white or brown bread may be used.
- Cheese of any kind may be used.
- Calorie conscious may avoid cheese.
This recipe is my entry for #breadtimeathw in the food group healthywellthycuisines.
Other bread recipes by co-bloggers: Bread Rolls, Bread Dahi Kachori, Jackfruit Burger
If you have liked this post of mine, do share it further.
If you ever recreate this dish, do take a picture and tag me @foodiejayashree on Instagram or tag evergreendishes on twitter.
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Many times I’ve prepared quick sandwiches for dinner adding different toppings. Aren’t they the best options as one can enjoy them with soup or a salad too. I would love to add cheese to your tasty topping.
Just as the name suggests, these are so quick to make. We had them for tea and loved them.