The 20-Year-Old Hero of My Kitchen
I love bread. And I love anything to do with bread.
This story goes back almost 20 years, when my mom was visiting. That day, neither of us felt like having the regular rice, dal, and sabzi for lunch. So I thought, “Let’s make sandwiches!”
I ran to the kitchen hoping for exciting ingredients… only to find brinjal, bell peppers, and mushrooms. I grumbled about how boring it would be, but mom just smiled and said, “Let’s make it work.”
And we did. That day, we created a Grilled Vegetable Sandwich so good that even Abhinay loved it when he came home in the evening. Since then, this has been a forever favourite in my house.
Here’s how to make it:
Dip:
• Roast 3 green chillies, 3 red chillies, 3–4 garlic cloves, 1 tbsp sesame seeds, 1 tsp cumin seeds
• Cool, grind coarsely, and mix into hung curd
Bell Peppers:
• Sauté red & yellow bell pepper in olive oil with a touch of garlic, salt, and pepper
Brinjal:
• Sauté small brinjal cubes in olive oil with garlic paste, salt, and pepper until cooked
Mushrooms:
• Sauté mushrooms with garlic paste, brown them, then season with salt & pepper
Assembly:
• Spread the dip on bread slices, drizzle a few drops of honey
• Layer bell pepper, brinjal, mushrooms, and finely chopped lettuce
• Top with another bread slice, butter the outside, and grill till golden
Serve hot, crisp, and full of flavour.
Save this for your next sandwich craving
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