Ribbon Sandwich with Green Chutney, Butter Garlic and Beetroot Mayonaise
Ingredients
8 Slices of Bread
Butter Garlic Paste
Beetroot and Mayonnaise Paste (Small Beetroot boiled and blended with mayo in a blender)
Servings / Time
Serves 4 / 45 minutes
Preparation
1. Take 4 Slices of bread, cut the edges from all four sides using a bread knife.
2. Apply Coconut Coriander Chutney to the first slice of bread then add a plain slice of bread as the second slice, now apply butter garlic to the second slice, then apply a paste of beetroot and mayonnaise to the third slice of bread and finally cover up with the fourth. Press the slices together and cut in between the to get two rectangular shaped ribbon sandwiches as seen in the image.
Please Note: See that you apply a nice thick coating of each paste to have a better taste of these ribbon sandwiches as the main taste lies in these pastes.
3. To preserve the sandwiches for a little longer time and to avoid letting the sandwiches getting dry wrap them in a nice moist cloth. They remain fresh and just good enough to eat. The sandwiches can be refrigerated and should be however consumed within 2 days.
2. Apply Coconut Coriander Chutney to the first slice of bread then add a plain slice of bread as the second slice, now apply butter garlic to the second slice, then apply a paste of beetroot and mayonnaise to the third slice of bread and finally cover up with the fourth. Press the slices together and cut in between the to get two rectangular shaped ribbon sandwiches as seen in the image.
Please Note: See that you apply a nice thick coating of each paste to have a better taste of these ribbon sandwiches as the main taste lies in these pastes.
3. To preserve the sandwiches for a little longer time and to avoid letting the sandwiches getting dry wrap them in a nice moist cloth. They remain fresh and just good enough to eat. The sandwiches can be refrigerated and should be however consumed within 2 days.
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