Distinguished Vegetarian Cuisine With Flavours From Around the World.
How about a palate pleasing, visually appealing sandwich…You may use any type of bread that you like. You may even omit the bread completely and opt for a gluten free, grain free or low carb alternative by wrapping the filling in some cool buttery or crisp lettuce.
Preparation: 10-15 minutes Baking time: 15 – 20 minutes Makes: 4 to 5 sandwiches
1 small butternut (500g)
Glug of olive oil
½ tsp (2.5ml) coriander powder
¼ tsp (1.25ml) cumin powder
½ tsp (2.5ml) turmeric powder
½ tsp (2.5ml) chilli powder (medium or hot)
½ tsp (2.5ml) salt (adjust accordingly)
1 small loaf Rye Bread or seeded loaf bread
Small butter lettuce
Few mint leaves finely sliced
15-20 mini Italian tomatoes – halved
2 – 3 green chillies finely sliced
Let’s Bake 🙂
Preheat oven at 200 C
Wash and slice the butternut into half. Remove the seeds with a spoon. Thinly slice the butternut into 1 cm strips across the width, creating half moonlike shapes. Use a sharp knife and remove the peel.
Toss the butternut into a bowl.
Add a glug of olive oil, the coriander powder, cumin powder, turmeric powder, chilli powder and salt. Give it a good toss. Spread it out onto a lightly oiled oven tray and bake for 15-20 minutes, turning once. Bake until soft and lightly charred.
Slice the bread to desired thickness.
Add a layer of lettuce and some chopped mint leaves
Pile on a good layer of butternut
Spread on a good amount of cream cheese
Top with tomatoes and sliced chillies
Cover with another slice of bread