This has to be the month of sandwiches for me. After detesting dry bread with cucumber and tomato slices, I have become a sandwich fiend with a vengeance. There is nothing better than a good sandwich made with fresh bread. Generally I do not like the bread to be slathered on with either butter or mayonnaise. Just a little to get things going and add flavour. This sandwich filling has three of my current favourites ~ mushrooms, olive oil and a readymade chilli garlic paste which is handy to have in the fridge.
I add this paste to curries, dal, pasta sauce, vegetables and even spinach for a nice kick. It is not too spicy and yet lends a wonderful depth to the vegetables. Am sure this can be made at home, I just picked it up on a whim of my now aimless supermarket trips and am (for a change) making good use of it.
I used onions, sliced mushrooms and a little bit of bell peppers. Am sure zucchini, thin strips of carrot, and even slices of eggplant will taste terrific in this. The key is to add a lot of onions and saute them on a medium flame till they are sweet from the caramelization, but not brown or crisp.
A box of these sauteed vegetables in the fridge will make it easy to rustle up pasta, a roti wrap or even as a vegetable side on a busy weeknight.
Chili Garlic Sauteed Vegetables ~ Sandwich (Makes 2)
4 slices Bread of choice, lightly toasted
1 medium Onion, sliced (about 2/3 cup)
1 cup Vegetables such as bell peppers, mushrooms, zucchini, spinach etc, sliced
1 tablespoon Extra virgin olive oil
Salt to taste
1 teaspoon Chilli garlic paste (or grind together one clove of garlic with 1 ripe red chilli)
a handful of fresh herbs such as coriander or basil
1 teaspoons Salted butter
- In a flat pan, heat the oil and add all the vegetables. Saute on medium heat till the vegetables have wilted and the onions are translucent(about 2 minutes).
- Add the chilli garlic paste, salt to taste and the fresh herbs and mix well. Continue to saute till the liquid from the vegetables has almost dried off. At this point, the onions should be a deep brown and still soft. Turn off the heat and cool.
- On a medium hot tava, toast the bread lightly and apply the butter.
- Place the sauteed vegetables in a thin layer, top with the other slice of bread and press down lightly. Toast for 1 minute on each side, ensuring the filling does not come out.
- Slice diagonally and serve warm.
Note: these vegetables can be stored in the fridge in an air tight container for upto 5 days to make a quick meal tossed with cooked pasta or in a wrap.