Sometimes, bread is our choice for dinner.
Today, I’m going to share with you a quick sandwich recipe that’s perfect for breakfast or as an evening snack.
Some of the vegetables that I often use for this purpose are tomatoes, onions, capsicums, and corn.
With a small amount of cheese used, this mixture is a great combination for that matter.
- 8 slices of bread
- For the topping:
- 2 teaspoon oil
- 2 onion
- 1 capsicum
- 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
- Other ingredients:
- cheese for topping
- ghee or butter for roasting
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 sauté them for some time.
Add the capsicum and let it cook for a minute. Then, add the tomatoes, let him cook until it is smooth. Put the boiled corn to it.
Add salt, oregano, chilli flakes, pepper powder and chili 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.
If you are calorie conscious, avoid cheese. Spread
the topping and toast it.