Roasted Pepper and Tomato sandwich - with Bread and Dosai!

I have loved sandwiches ever since I can remember. As a child I was known to ask for a "bread and butter" sandwich when we ate out. I got to taste the amazingly delicious chutney sandwiches made by Subhash sitting on the "katta' outside our college in Mumbai - those squares of bread slathered with Amul butter and green chutney and stuffed with onions, tomatoes, cucumbers, beet and potatoes - what a filling meal for just 5 bucks! Club sandwiches in Gazebo were next, followed by Subway which arrived in India much later. And have you tasted cheese sandwiches made in a "Club" - well they really know how to make one - thick slices of cheddar cheese between soft white bread - none of that wimpy stuff you get on airplanes and in theatres with wafer thin shavings of cheese on dry bread!

Sometimes there is just nothing to beat the taste of a freshly made sandwich for breakfast - it really is a power breakfast! And of course, you can pretty much put whatever you want to into it - which is what really entices me.

This morning I had a loaf of multi grain bread and though it would be perfect for a sandwich for everyone. Boiled two eggs, roasted a capsicum , sliced a tomato and some olives and shredded some cheese and I was all set to go.
The bread sandwiches were moist and juicy and dripping with the flavour of the roasted peppers and mustard. The eggs made for a good protein boost in the morning.

But after making the sandwiches for my husband and my daughter, I decided that so much of fibre wouldn't go down well with my stomach (I don't digest fibre easily). So I mixed up some instant rava dosa batter for myself and stuffed it with the same fillings! Yummy!
I am sending this dosa to Srivalli's Dosa Mela - glad I could make something unique for this Srivalli - your list for your target of 101 dosa varieties is quite inspiring!

You can pretty much use whatever you want - if you don't want the egg replace them with cucumber or sliced boiled potatoes. Put in some green chutney or pesto instead of the mustard and onions if you are upto eating them in the morning.

Roasted Pepper and Tomato Sandwich

Ingredients:

Multigrain Bread - 1 loaf
Filling:
Tomato - 1 big sliced
Eggs - 2 hard boiled, yolks and white sliced separately
Capsicum/Green Pepper - 1 (Roast the pepper on a low flame or under the grill till the skin blackens all over, wrap tightly in a foil paper and leave aside to cool for 10 minutes, unwrap, peel skin, deseed and slice)
Black olives - sliced 5-6
Mustard - 4-5 tbsp
Butter - 1-2 tbsp
Hung Curd - 2 tbsp
Pepper powder - to taste


Low Fat Multi -Grain Bread Sandwich:

1. Cut a 6 " piece of the bread and slice horizontally, leaving the back still attached so that it opens like a book.
2. Spread the hung curd on both sides and fill with 3-4 tomato slices, olive slices, roasted capsicum slices and boiled egg white slices.
3. Drizzle mustard on top and sprinkle pepper powder to taste.
4. Grill for 2 minutes or serve just like that.

Multi Grain Bread Sandwich for kids:

Cut sandwich as above, spread butter or cheese spread on both sides. Fill with tomato slices, roasted capsicum slices and whole egg slices. Shred cheddar cheese all over and drizzle tomato sauce on top. Grill or serve soft.

Instant Rava Dosa Sandwich

Dosa Batter:
1/3 cup - Semolina (sooji/ rava)
1/3 cup - Refined flour (Maida)
1/3 cup - Rice flour
Yoghurt - 1/2 cup whipped with 1 1/2 cups water
Green chillies - 2 chopped fine
Coriander leaves - 2 tbsp chopped
Cumin seeds - 1/2 tsp
Salt to taste

1. Mix all ingredients of the dosa batter and keep aside for 5 minutes.
2. Heat a tava and pour the dosa batter (should be thinner than usual dosa batter) from a small cup and let it spread outwards. Do not spread with the back of a ladle as far as possible instead tilting the tava a bit if needed.
3. Drizzle a tsp of oil all around and cook on a medium flame till the edges are brown and lift on their own. Quickly flip with a spatula and cook the other side for a minute on a low flame.
4. Remove onto a plate, browned side down. Fill a strip of the dosa a little away from the edge with tomato slices chopped fine, olive slices, capsicum slices and egg slices and drizzle mustard or green chutney over it.
5. Start rolling the dosa from the filled side to the other side and press together. Slice into rolls with a sharp knife and serve warm.