Tri Colour Sandwich

Happy Independence Day!! This a a tribute to my country - Tri Colour Sandwich. I have used three veggies in each layer to make the sandwich and they are also healthy. These sandwiches were made of 3 Large sandwich breads, I doubled the quantity for the layers. These went for our trekkers outing and they were finished in a jiffy.

Ingredients:
1 Large Sandwich bread

For Saffron layer:
3 Carrots - thinly sliced
2 Red chillies - broken into pieces
3 Garlic Cloves
1 Teaspoon Mustard sauce
3 Tablespoons Fresh grated Coconut
3 Tablespoon Cream cheese
3 Tablespoon Butter
Salt to taste

For White Layer:

3 Large Potatoes
3 Tablespoon Butter
1 Cup Milk
3 Tablespoon Cream cheese
1 Teaspoon White Pepper powder
Salt to taste

For Green layer:

1 Cucumber
3 Cups Coriander leaves
4 Green chillies
3/4 Cup Freshly Grated Coconut
1 Teaspoon heaped Cumin seeds
1 Teaspoon heaped Sugar
1/2 Teaspoon Salt
3 Tablespoon heaped Butter

Method:

For Saffron Layer:

In a pan add the red chilli and the carrot, boil till the carrot it soft. Allow to cool.

When cooled add this along with rest of the ingredients and grind to a fine paste - spreadable consistency.

For White Layer:

Pressure cook the potato till soft peel the potatoes and mash it.

In a pan add the butter and when it starts to melt add the milk and bring it to boil. Now add the mashed potatoes and mix well, stir continuously to make a smooth consistency. Season this mixture with pepper and salt, add the cream cheese, mix well till ingredients are well blended. Take off the flame and allow it to cool.

For Green Layer:

In a blender jar add the all the ingredients and grind to a fine paste adding little water if necessary to make a fine paste.

Now all the layer's are ready, let's assemble the sandwich.

Assembling the Sandwich:

Arrange three slices of bread on board, apply the one colour chutney on each bread slices. The fourth slice is for covering.

On the green layer slice of bread, place the potato layer slice of bread with the filling on the top side, in the same way place the carrot layer and cover with the plain slice of bread.

Slightly press the sandwich and trim the edges. Diagonally cut the slices to get triangular shape or cut rectangle shape as you wish.

Enjoy...!

My Notes:

Wrap the sandwhiches in a clean damp cloth and then place them in a plastic bag and refrigerate them overnight before triming the sides and cutting into triangles, they will cut evenly and the filling will not ooze out, it will set nicely.

I. finished making these sandwiches at 12.30 pm, had to pack them in the night itself, since we were leaving in the morning at 5 am. Hence, you can see the layer oozing out a little.

Linking this to Valli's 'Cookingfrom Cookbook Challenge: August -- Week 3 .