So it was one of those evenings when I craved for some filling sandwiches and good old coffee for dinner. The next thing, get on to Instagram and look for inspiration. I bumped into this wonderful recipe for schezwan sandwiches by Chef Keer. However, they were actually Schezwan cheese chilli sandwiches. Me? I am a huge fan of veggies packed between breads. So I did exactly that! What I truly love about chef Keer’s recipes is how he uses everyday ingredients and elevates their simplicity into something this delectable and classy.
So here’s what happened.
The chopping took a while. I am not an expert and I tried my best. But it takes time if you are a beginner like me. What really made it all worth while was the final result though.
P.S: I wish I had corn at home. It would add the much needed pop of yellow to this beautiful food rainbow!
I am going to get bigger breads the next time. It truly helps to have large breads because then you can spread out the mixture evenly instead of piling it up.
The coriander chutney: make sure it is super thick. Mine was a tad watery and it made the bread a bit soggy. I toasted the sandwich for longer to combat it.
So I usually tend to use Amul’s good old cheese cubes to grate over my sandwiches, because I am not a big fan of mozzarella (I know you are judging me).
One little thing that I added to this otherwise perfect sandwich was garlic granules by Keya. That is happiness in a bottle, if you ask me. I am big on garlic so added it for the extra punch.
Final Result!
Wow! Like I mentioned before, the chutney sort of tried to ruin the bread a bit, but the toasting made up for it. The sandwiches turned out to be absolutely delectable and crispy. It’s like a veggie feast in your mouth. These would go really well with a piping cup of coffee, ice tea or hot chocolate.
So here’s the video to the much talked about Schezwan Sandwiches recipe!
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