I have this rather wasted habit of collecting recipe books. It's a thing i have had ever since i first watched a TV show called Daawat hosted by an energetic sardarji called Jiggs Kalra. These were days when we had no cable, and good old Doordarshan was a prime source of entertainment. I recall vaguely these lazy-afternoon shows hosted by Mr Kalra preparing way too elaborate dishes directed at bored housewives and one bright-eyed little girl-me! So anyway-i guess watching fancy food being made has been an old hobby that developed first into 'cutting out recipes' from glossy Sunday papers and blossomed into purchasing even-glossier recipe books (most of which are best just admired from a respectable distance. I mean- how in heaven's name will i find truffle butterin my humble little local grocery store?!).
So it was one such recipe book that brought back memories of Bombay and its generously-buttered potato sandwiches, stepping down from your building in the afternoon for a quick fix of 'aloo slice' from the corner-side sandwich wallah..what bliss that was! It does not take much to get me all sentimental and dreamy-eyed when it comes to Mumbai. So this little blast from the past is no exception. One sappy love song goes " when i fall in love, it will be forever..." and i am guessing that rings true for me and Bombay. In more ways than one!
So i thought it's only fair that i share this lovely little recipe from a book called 'Vegetarian Sandwiches' by Paulette Mitchell. An interesting take on the good old Mumbaiya-sandwich and aptly called EAST INDIAN TEA SANDWICHES. Enjoy!
The Cilantro-Peanut Spread is a zesty complement to the cooling flavors of the cucumber and potato in the filling for these out-of-the-ordinary sandwiches. For more intensity, add an extra Thai chili pepper; for a less assertive flavor, substitute a jalapeno or serrano.
Sandwich Spread
¼ cup fresh cilantro leaves
1 Thai chili pepper, coarsely chopped (seeds included)
¼ cup plain yogurt
1 tablespoon unsalted, dry-roasted peanuts
1 teaspoon minced fresh ginger
Dash of salt, or to taste
Sandwich Filling
1 red boiling potato
Dash of salt
Bread
4 slices of white potato bread, crusts removed
To complete the recipe
Four ¼-inch-thick tomato slices
Dash of freshly ground pepper
Dash of salt
½ cucumber, peeled and diagonally cut into eight ½-inch-thick slices
Two 1/8 inch-thick red onion slices
To make the sandwich spread, process all of the ingredients in a food processor until the peanuts are finely chopped but not puréed. Taste and adjust the seasoning.
To make the filling, cover the potato with water in a small saucepan; add a dash of salt. Cover the pan and bring the water to a boil over high heat. Reduce the heat to medium-high and cook until the potato is fork-tender, about 15 minutes. Drain and rinse with cold water, then drain again. (Or cook the potato in the microwave.) Allow the potato to cool, then cut into about eight ¼-inch-thick slices.
To prepare the bread, lightly toast the bread slices. Spread ¼ of the peanut spread on each bread slice.
To assemble each sandwich, top the spread on 1 bread slice with half of the potato and tomato slices; sprinkle with pepper and salt. Then add a layer each of cucumber and onion slices. Close the sandwich with another bread slice, spread side down, and slice it diagonally twice to form 4 triangles.
Advance preparation
This spread will keep for up to 2 days in a covered container in the refrigerator. Assemble the sandwiches up to 1 hour before serving; if held longer, the toasted bread will soften.
P.S: for more interesting sandwich recipes, consider buying this book! It's pretty darn awesome and very creative. It shakes the assumption that poor vegetarian souls cannot expect much more than a 'garden veggie' option in sandwiches. To whet your appetite, consider: "Grilled cheese and avocado sandwiches". Yummy!
