Yummy sandwich fillings

Sandwich filling 1

Red/yellow/green peppers chopped small

Mushrooms sliced

Saute peppers and mushrooms in a little olive oil

Mayo (little on one side), Mexican chilli cheese spread (little on one side)

OR

Ketchup (on one side), Pesto sauce (on one side)

Cheese if required

Optional: baked shredded chicken, shredded ham

Sandwich filling 2

Guacamole

Avocado (scoop and mash)

Finely chopped onion

Finely chopped garlic (if available)

Green chilli finely chopped

Lemon

Salt, pepper

Coriander

Little olive oil

Add chopped tomato while making sandwich

Sandwich filling 3

Hummus

Cucumber (chopped)

Tomato (Chopped)

Onion (Chopped)

Olives (Chopped)

Sandwich filling 4

Roast chicken

Mayo

Celery

Sandwich filling 5

Tuna

Cheese

Sandwich filling 6

Omelet with salt and pepper

Sandwich filling 7

Shredded chicken (boiled chicken boiled in water with garlic, salt, pepper, bay leaf, onion, green chilli, cumin powder and then shredded)

Celery, onion, cheese spread or

Celery, onion, mayo or

Salsa / guacamole / cheese spread

Sandwich filling 8

Mix shredded chicken with mayo, diced apples, chopped parsley and walnuts

Sandwich filling 9

Melt butter in a large saucepan; saute onion, celery and one tablespoon broth for 5 minutes. Add chicken and remaining broth; bring to a boil. Reduce heat; simmer until chicken is tender, about 15 to 20 minutes. Remove chicken from saucepan and allow to cool, reserving broth. Shred chicken; return to broth in saucepan and bring to a simmer. Whisk cornstarch and milk together in a small bowl; slowly stir into chicken mixture. Simmer and stir mixture is thickened but still moist, about 8 minutes. Add salt and pepper to taste; spoon onto buns. Makes 6 sandwiches.

Lebanese filling

• 8 Chicken Thighs (skinless & boneless)
• 1 tsp. Mixed Spice
• ¼ tsp. Cardamoms (Choti Ilaichi) (freshly grounded)
• Salt (to taste)
• Black Pepper Powder (Pisi Kaali Mirch) (to taste)
• ¼ cup Plain Yogurt
• ½ cup Malt Vinegar
• 1 tbsp. Vegetable Oil
• ¼ cup Plain Yogurt
• ½ cup Tahini Sauce
• ½ tsp. Garlic (Lehsan) (minced)
• Salt (to taste)
• Black Pepper Powder (Pisi Kaali Mirch) (to taste)
• 2 tbsp. Lemon Juice (Nimbu Arakh)
• 1 tbsp. Fresh Parsley (chopped)
• 1 tbsp. Olive Oil (Zaitoon Ka Tail)
• 8 Pita Bread Rounds
• 4 medium Tomatoes (thinly sliced)
• ½ cup Onion (sliced)
• 4 cups Lettuce (shredded)

1. In a glass baking dish, mix together malt vinegar, ¼ cup plain yogurt , vegetable oil, mixed spice, cardamom, salt and pepper. Place the chicken thighs into the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
2. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the tahini, ¼ cup plain yogurt , garlic, lemon juice, olive oil, and parsley. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
3. Cover chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through. Remove from the dish, and cut into slices.
4. Place sliced chicken, tomato, onion, and lettuce inside of pita breads. Roll up, and top with the tahini sauce .