The Tribune - Spectrum


Sunday, June 23, 2002
What's Cooking

Have fun with a bun

WHETHER you are fixing a quick snack, arranging a tea party or preparing tiffin for a fussy youngster, sandwiches and rolls are a wonderful choice. In summer when the heat makes cooking elaborate dishes an ardous task, filling and nutritious sandwiches and buns are an all time favourite with homemakers. Little bit of imagination and experimentation makes mundane butter -bread exciting and appetising for everyone. Try out these no-fuss recipes for a no-sweat menu in summers. Accompanied with cold salads soups and various types of dips these will give a definite edge to your menu.

Brown & white triangles


Brown bread 6 slices

White bread 6 slices

Potatoes(boiled, 3

peeled and mashed)

Green chillies 3-4


Garlic 4-5 pods

Ginger 1 piece

Turmeric 1/2 tsp

Cheese grated 2 tbs

Finely chopped 1 tbsp


Salt to taste

Butter to apply


Crush chillies and garlic and mix all ingredients except bread and butter. Cut bread any uneven side of bread, so that one brown slices matches one white slice. Apply butter on the inner side of each slice. Place some potato mixture on white slice. Cover with brown slice. Press into a preheated sandwich toaster. Toast very light. Serve hot with ketchup.

Grilled open sandwiches


Sandwich bread 6-7 slices

Grilled open sandwiches
Grilled open sandwiches

Cucumber 1 small

Tomato (sliced 1

into thin rounds0

Potato 1(boiled and


Capsicum 1

Onion 1

Chicken sausages 200 gm

Salad leaves 2-3

Mix together:

Tomato ketchup 2 tbsp

Crushed red chilli 1/2 tsp

Finely chopped 1/2 tsp

mint leaves

Garliic 1/2 tsp

Coriander 1/2 tsp

Cheese 2-3 cubes

Butter to apply


Apply some butter on both sides of bread slices. Arrange on an oven mesh-tray. Apply some ketchup mixture on each. Leaving some sauce behind to top. Arrange first salad leaves, then onion, potato, tomato capsicum and cucumber slices. Lightly boil sausages and cut into small rounds and place on top. Top with thin slivers of cheese and finally dot with ketchup mixture.

Preheat oven to 300 degree Celsius. Grill the sandwiches till the bread get toasted and cheese melts well. Cut into triangles with pizza cutter serve hot.

Chilled pinwheel sandwiches


Soft uncut bread 1 loaf

Green chutney 1 tbsp

Cheese grated 2 tbsp

Tomato ketchup 2 tbsp

Mixture of onions, 1 cup

tomatoes and




Cut the bread loaf into long rectangles by cutting horizontally. Hold each slice over boiling water for a few seconds to soften. Press lightly with a rolling pin on a work surface. Apply butter, then chutney on each slice. Sprinkle the vegetable mixture all over. Sprinkle cheese over it.

Carefully roll from on end towards the other as tightly as possible, without breaking the bread. Secure with toothpicks if required to hold. Wrap in aluminium foil or moist cloth and chill rolls for an hour in the fridge. Remove toothpicks, cut into 1/2 circles and serve with spicy tomato sauce and french fries.

Variation: These can also be made with jam and marmalade.

Bun boats


Round plain buns 6 medium

Grated cheese 2 tbsp

Salad leaves 2 tbsp

finely chopped

Butter 1 tbsp

For filling:

Carrot grated 1

Spring onion 1

with greens

finely chopped

Potato parboiled

grated 1

Cabbage 1/2 cup

finely shredded

Milk 1/2 cup

Plain flour 2 tbsp.

Butter 1 tbsp.

Grated cheese 2 tbsp

Salt & pepper to taste


Cut horizontally, top 2" wide rounds of buns. Cut these rounds into half rounds. Butter and keep aside.

Scrape out inside of lower sections of buns, keeping a thick wall all over.

Brush with butter and keep aside.

For stuffing:

Heat butter in a non stick pan, add all veggies and stir fry for 2 minutes. Add milk, salt, pepper and bring to a boil. Mix plain flour in 1/4 cup water, add to mixture, and stir till boil is resumed. Add bun scrapings, cheese, check for taste.

Cook till mixture is thick enough to spoon into buns. Cool

Fill hollow buns with mixture. Heat tawa over gas. Place buns, filling side down, and cook on low till surface of filling is golden. Invert. Take off fire. Cook top half rounds also till flat sides are golden. Take off fire.

Place the bottom bun on individual plate. Sprinkle some cheese and salad leaves on top.

Take two half rounds, press the straight edges down in the middle of bun.They should look like two wings in the middle of the filling.

Serve hot with ketchup and fries.


Prepare filled buns much in advance and refrigerate. Griddle them just before serving and add the garnish.

Cocktail hotdogs


Hotdog rolls 6

Butter 1 tbsp

Mozarella cheese 1/2 cup

Thinly sliced:

Carrot 1

Radish 1

Cucumber 1

Onions 2

Potatoes parboiled 2

Beetroot 1

Eggplant 1

Tomato 1

For marinating:

Lemon juice 1 tbsp.

White vinegar 1 tbsp

Pepper powder 1 tsp

Dill leaves 1/2 tsp.

(finely chopped)

Sugar 1/2 tsp.

Olive oil 1 tsp

Green chilli 1

Salt to taste


Mix all ingredients for marinade, keep aside. Chop green chilli finely. Arrange vegetable slices except forbeetroot, brinjal and tomatoes in rows in a tray. Pour marinade over all veggies except tomatoes.

Keep aside for 2 hours.

Slit hotdogs into horizontal halves. Place lower halves together, brush with a little butter.

Arrange all veggies in layers on these, including tomatoes.

Sprinkle grated cheese over veggies.

Brush the other halves also with butter.

On a baking sheet, arrange the lower halves and uppers side by side. Bake in a hot oven for 5 minutes or till cheese has melted.

Dot veggies with ketchup, place back upper half over cheese.

Serve hot with fries, ketchup and coke.

These rolls can be foiled cooked or directly cooked on a bar-b-que mesh, but tie a string so the veggies cheese do not fall out. Another option is to bar-b-que the veggies first and then put them in the rolls.