Makes 8 sandwiches
Ingredients
24 slices white bread
2 tomatoes
2 cucumbers
1/2 red onion
2 yukon gold potatoes
1 can sliced beets
3 tbsp butter
sriracha as needed
Chutney
1 head cilantro
2 tbsp neutral oil
2 serrano chilis
3 tbsp of lemon juice
½ in ginger
2 tsp dried mint leaves
1 1/2 tsp kosher salt
1 tsp cumin seed
1 tsp granulated sugar
1 tsp garlic powder
Curry Powder
1 stick cinnamon
1 fresh nutmeg
2 bay leaves
1 tbsp whole cloves
2 tbsp cumin seeds
3 tbsp coriander seeds
1 tbsp cardamom
1 tsp red pepper flakes
Procedure
Prep
Boil potatoes for 30 – 45 min in salted water until softened but still firm.
Chill potatoes in the fridge overnight or the freezer for 30min.
Rondelle cut the tomatoes, cucumbers, and potatoes. Make the tomato and cucumber as thin as possible. Cut onion into very thin crescents.
Cut off the crust from the bread.
Prepare curry powder by blending all curry powder ingredients together in a spice grinder.
–
Combine all chutney ingredients except cilantro in a blender and blend until mixed. Add cilantro and blend until smooth. Set chutney aside.
Butter 16 pieces of the bread and put chutney on 8 pieces.
Garnish potatoes and buttered bread with a sprinkling of curry powder to taste.
Assemble sandwich. This is the order top to bottom:
Bread (butter)
2 – 6 onion crescents
2 beet slices
Bread (butter)
1 potato slice
4 cucumber slices
1 tomato slice
Bread (chutney)
Garnish with 4 drops of siracha. Serve whole or put 4 toothpicks in and cut into 1/4ths.
Serve with any extra veggies and chutney on the side.
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