Japanese Egg Sandwich Recipe, also known as Tamago sando, is a popular Japanese convenience store egg sandwich made with shokupan bread (milk bread), boiled egg, seasonings, and kewpie mayonnaise. It is one of the popular sandwich all over the world which is perfect to pack in lunch box, snack box or as evening snack. Japanese...
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Mushroom Sandwich is a mild spicy sandwich made by grilling bread stuffed with mushroom and cheese. Mushroom Sandwich is healthy and a great choice for breakfast on weekends. It can be made in 35 minutes and tastes great when served hot.
It can be made easily with simple steps and you can make it in less than an hour. You can make this on weekends for breakfast as it feels warm and crispy. This is just healthy sandwich to make at home when you want something quick but filling.
[feast_advanced_jump_to]Mushroom Sandwich is made using bread, mushrooms, cheese and spices. The mushrooms gives mild flavour and the spices bring it alive. Cheese adds richness without making it too heavy. These ingredients come together to make a sandwich that tastes really great.
You just need to sauté the filling and stuff it between bread slices, this sandwich is quick and easy to make. The sandwich maker does the work of grilling it perfectly. The outside becomes golden and crispy while the inside stays soft.
The mushroom filling is the star of this sandwich. When you sauté mushroom on high medium flame it does not let out too much water and stays crunchy. Ginger garlic paste brings depth to the flavour. Jeera adds nice aroma that makes sandwich smell amazing while it cooks.
I usually make mushroom sandwich for weekend breakfast or when guests come over. Cheese melts slightly inside while bread turns crispy outside. You can skip cheese if you like and it still tastes good.
1.Heat oil in a kadai/pan - add jeera let it splutter, add ginger garlic paste let it splutter then add onion along with salt and fry till transparent. Then add capsicum saute for a minute, do not let it soften.
2.Then add cleaned and chopped mushroom, saute in high medium flame so that it doesn't let out much water. Saute for 2 minutes then add pepper powder and garam masala powder.
3.Saute for 2 minutes and switch off. Take bread slices, add generous amount of mushroom filling then sprinkle cheese to cover the stuffing.
4.Seal it with another slice of bread, spread butter on top.Preheat sandwich maker - add the bread slices and cook as per sandwich maker instructions until golden and crisp.
Cut and serve hot!
Serve mushroom sandwich hot right from sandwich maker. It tastes best when warm and crispy. You can cut diagonally and serve immediately. If you have leftover you can store it in container but it tastes best when fresh and hot.
Yes you can skip cheese and it still tastes good. The mushroom filling tastes great even without cheese.
Yes you can use any cheese you like. Cheddar or other melting cheese works well too.
You can use tava or griddle and press with spatula. It takes a bit longer but works fine.
Yes you can add tomato or corn but chop them fine. Don't add too much or bread tears while stuffing.
You can store it in container but it tastes best when fresh and hot. You can store the stuffing for 2 days in fridge but sandwich is best when served hot and fresh.
If you have any more questions about this Mushroom Sandwich Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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A good BBQ sandwich never needs an occasion — but it works for everyone. I make them constantly, especially when there is leftover pulled pork, smoked brisket, or BBQ chicken in the fridge that deserves better than just being reheated on a plate. Smoky meat, a good bun, and the right sauce are one of […]
The post 24+ BBQ Sandwich Recipes for Your Next Cookout appeared first on Simply Meat Smoking.
Vegetable focaccia sandwich is a delicious and filling sandwich made with soft homemade whole wheat focaccia, roasted vegetables and a creamy mayonnaise spread. The focaccia is sliced and filled with vegetables like bell pepper, zucchini and lettuce, along with a simple dressing for extra flavour. Vegetable Focaccia Sandwich After I made my whole wheat focaccia,...
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I always end up with more pulled pork than I know what to do with after a smoke, and this is my go-to way to use it up. Melty cheese and smoky pork between two crispy slices of buttered sourdough is hard to beat, and it comes together in about the time it takes to […]
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This Chutney Cheese Egg Sandwich is a delicious, high-protein snack for the whole family. It’s creamy, cheese-y, spicy, flavorful, yet incredibly healthy, quick, and simple!
This chutney cheese egg sandwich is like an upgrade to your morning bread and egg breakfast situation. It’s spicy, flavor, cheesy, but just as quick, easy, hassle-free, and delicious as the latter. I first made this a few months ago for my diabetic dad in an attempt to add more protein to his everyday meals, but I really couldn’t believe how flavorful it turned out!
The egg sandwich recipe calls for just 7 ingredients, and you’ll most likely have all of them at home already. Besides boiling eggs, it’s a no-cook sandwich recipe that makes busy morning breakfasts quick and effortless. Believe me, it’s one of those recipes you need to have in your back pocket!
I have used whole wheat bread, but you can use white bread, sandwich bread, multigrain bread, sourdough or any other bread you prefer.
Yes. Assemble the sandwiches and refrigerate them for up to a few hours. As an extra step, you can wrap them in cling foil to prevent them from turning soggy or breaking apart.
Absolutely! Bellpeppers, grated carrot, finely chopped onions, tomatoes and diced cucumber are some veggies that taste really good in this egg sandwich.
Yess! You can easily toast the sandwich if you like. It will taste just as delicious!
This cheese and egg sandwich is best enjoyed fresh. But If you’d like to prep ahead, make the filling and store it in an airtight container in the refrigerator for up to 2 days. Assemble the sandwich just before serving to keep the bread from becoming soggy.
If you’ve already assembled the sandwich, wrap it tightly and refrigerate for up to 12 hours. It’s perfect for packing into a lunchbox but is best eaten the same day.
If you’re looking for a quick, protein-packed sandwich that doesn’t compromise on flavour, this chutney cheese egg sandwich is a great one to have in your rotation. It comes together in just a few minutes with simple ingredients, making it perfect for busy mornings, lunchboxes, or those days when you need an easy meal without much effort. Once you try it, it’s bound to become a regular in your kitchen.
If you make this recipe, DM me your pictures or tag me in stories over on my IG @my_foodstory ❤️
This article was researched and written by Urvi Dalal.
The post Healthy Chutney Cheese Egg Sandwich appeared first on My Food Story.
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