Raw rainbow sandwiches
Are you busy with trip preparations? or are you thinking of packing to-go food? Whatever, whenever or whereever, bread offers multiple choices for “meals in a jiffy”. If the sandwiches are made from home-made bread , it just adds to the freshness too.
The raw rainbow sandwiches have been my favourite since childhood. You can add your favourite veggies , sauces , cheese etc. I have tried making them with cream cheese and also with salted butter. Both of them taste equally good, though I liked the cream-cheese ones better than the butter ones.
Since I follow a Saatvik diet, I have skipped onions. But you may add (finely chopped onions) them too in these sandwiches. The best part of these sandwiches is that they could be made as much as 24 hrs in advance and kept in refrigerator till consumption. I had made them for my trip 5 hrs in advance, and they remained soft, fluffy and creamy even after 10 hrs. Just be mindful in choosing a good soft, white or wheat bread for making them.
Another point is that their stuffing could be made in advance, and the sandwiches can be assembled then and there too. Lets go to this mouth-watering easy recipe (adapted and inspired from my friend “Charu Gupta”) now.
1. Bread slices (whole wheat / White/ buttermilk Oatmeal Sandwich bread) – one loaf (20 slices)
2. Vegan/vegetarian mayonnaise (eggless) – 3 tbsp
3. Amul butter (salted) – 4 tbsp
4. Cream Cheese – 4 oz or 4 tbsp (optional)
5. Grated Carrots – 1/2 cup
6. Finely shredded cabbage – 1/2 cup
7. Armenian cucumbers (kakdi) finely chopped – 1/4 cup
8. Cucumbers (Persian/English/Indian kheera) finely chopped – 1/4 cup
9. Tomato ketchup – 2 tsp (optional ,to apply on bread slice)
10. Green dip (hari chutney) – 1 tsp (optional, to apply on bread slice)
| Preparation time : 15 mins | Assembling time : 20 mins | Makes 10 sanwiches |
1. We begin with chopping and prepping the vegetables. Finely chop the cabbage, cucumbers, armenian cucumbers(kakdi), cilantro (dhaniya) etc. I have skipped onions but if you like them chop them finely too. Also skipping onions help them to preserve longer on the counter or in refrigerator. Finely grate the carrots too.
2. Mix these veggies with the melted butter and mayonnaise. Alternately we can mix them cream cheese (at room temperature) and mayonnaise too. Just be cautious while adding any of these, too much of anything is bad. (Since butter, mayonnaise and cream cheese are all salted, I didn’t felt the need to add any salt. )
3. You can refrigerate the stuffing/ filling in a glass bowl covered with fresh-wrapp or Bees-wrapp(a cloth kind of paper ,better than plastic). The buttered filling sets well in fridge.
4. If you wish to remove the brown edges of the slices, cut them out with knife and keep them in a zip-lock or a container which could be used as bread-crumbs. I, however , retained them , since I used Home-made bread for this.
5. Pick three slices, apply ketchup on one, Green dip (hari chutney) on the other and filling on the third. Place the red layer at the bottom, the stuffed layer on its top and the green layered inverted on their top. [ These sandwiches taste as delicious as without layers as with layers. It is upto you. ]
6. In the end, slice the stacked sandwich in bite-size or rectangular pieces which can be easily packed contained in a sandwich box. Now you are all set to start your journey with these exciting ,flavorful and never-go-stale sandwiches. (I call them never-go-stale because I carried them to Mt. Rushmore and they remained intact for 3 days. )
Since all the ingredients are raw , so just maintain a moisture-free environment of packing and they can be enjoyed at any time of the day when you are famished. I hope you enjoy making them as much as I did. Thanks to my foodie friends , who always instill a wave of happiness while making and sharing these snacks.
Till then enjoy the rawness of every weather….