Grilled Mushroom Sandwich | Grilled Mushroom Sandwich Recipe | Mushroom Sandwich Recipe
Grilled Mushroom Sandwich
Servings - 2
INGREDIENTS
Butter - 2 tablespoons
Mushrooms - 250 grams
Garlic paste - 2 teaspoons
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Coriander - 1 tablespoon
Butter - 1 tablespoon
Brown bread - 2 slices
Provolone cheese - 1 slice
PREPARATION
1. Heat 2 tablespoons butter in a pan, add 250 grams mushrooms and fry for 5 - 7 minutes.
2. Add 2 teaspoons garlic paste and saute for 2 - 3 minutes.
3. Then, add 1/4 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
4. Cook until it turns golden brown in color.
5. Now, add 1 tablespoon coriander and mix it well. Keep aside.
6. Heat 1 tablespoon butter in a pan, add 2 brown bread slices on top of it.
7. Cook for 2 - 3 minutes from both sides.
8. Place it on a board.
9. Spread the mushroom stuffing on top of it.
10. Place a slice provolone cheese and cover it with another bread slice.
11. Place it on a grill machine and grill the sandwich for 5 - 7 minutes or till golden brown from both sides or the cheese oil melted.
12. Serve hot.
Super Fluffy Egg Mayo Sandwich Recipe :: Melts In Your Mouth
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This is the most fluffy and soft egg sandwich I've ever eaten
This egg mayo sandwich is great for snacks, breakfast, and picnics!
❖ Ingredients (mold size : 15.5 x 7.5 x 6.5 cm)
- 4 slices of white bread
- 6 eggs
- 2-3 tbsp +1 tbsp mayonnaise
- 1 tbsp sugar
- 1 tbsp vinegar
- 1/2 tsp salt
- black pepper
❖ Tip
1. It is much easier to peel the egg if you put it in cold water as soon as it is fully cooked
3. It's less soft, but you can make it by just mashing the egg whites and yolks
4. If the egg mayonnaise mixture is dry, you can add about 1 tablespoon of mayonnaise
5. You can keep the leftover sandwiches moist by sealing them with cling wrap and storing them in the refrigerator
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#Eggmayosandwich #Eggsandwich #Sandwichrecipe
#Lunchbox #Eggrecipe #Easyrecipe
How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
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Simple & Easy Vegetable Spread/Dip Recipes: (Plant-Based)
Oil Free Cauliflower Mayonnaise:
Carrot Hummus:
Roasted Vegetable Spread/Dip:
INGREDIENT LIST:
1 Medium Onion (200g approx.)
1 Medium Red Bell Pepper (225g approx.)
1 Large Eggplant (530g approx.)
Cherry Tomatoes (140g approx.) or 1 medium Tomato (140g approx.)
7 to 8 Garlic cloves
1 Jalapeno Pepper (55g approx.) - you can add 2 if you want
3 Tablespoon Olive oil
3 Tablespoon Tahini
Lemon juice to taste ( I have added 1 tablespoon)
1/2 Teaspoon Ground Cumin
Salt to taste (I have added total 1+1/4 teaspoon pink Himalayan salt)
1/4 cup Parsley - finely chopped
METHOD:
Prepare a baking tray by lining it with parchment paper. Preheat the oven at 400F.
Peel and chop the eggplant into chunks and also roughly chop the other vegetables. Add the garlic cloves whole without removing the peel. Now add salt (to taste) and olive oil to it and mix well.
Transfer the vegetables to the baking tray and bake at 400 F for 45 to 50 minutes or until the vegetables are roasted. Then remove it from the oven and let it cool down.
Once it has cooled down, remove the garlic peel and transfer all of it to a food processor. Add tahini, lemon juice, ground cumin, salt and process it to a consistency of your liking. Remove it into a bowl and add finely chopped parsley. Mix well and chill it in the fridge for 1 to 2 hours.
Serve it as a dip with your favorite vegetables/Pita bread or use it as a spread in your sandwich.
Enjoy!
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#vegan #food #recipes
Thanks for watching the video How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
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Cannellini Bean Salad Sandwich | Breakfast Sandwich | Lunch Sandwich
This cannellini bean salad sandwich is easy to make, delicious, and work well as a go-to quick breakfast or lunch. It is also a perfect vegan option, if you don't mind a few ingredient substitutions (see notes below). What I love most about this sandwich is that you don't have to cook anything. Ok, you have to toast the bread and melt the cheese. Besides that, all you have to do is combine all of the ingredients together and add the toppings. You don't have to worry about searing the outside of the beans like you do with many veggie style burgers. This sandwich even tastes better if you make the bean mixture the day before, allowing the flavors to deepen. Try this recipe and let me know your thoughts on it in the comments section.
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CANNELLINI BEAN SALAD SANDWICH
1 (14 - 15.5) ounce can cannellini beans, drained and rinsed
1 Tbsp mayonnaise
1/2 Tbsp olive oil
zest and juice of 1 lemon
1/4 tsp table salt
1/4 tsp kosher salt
1/8 tsp ground black pepper
1/8 tsp granulated garlic
3/4 tsp celery seed
1 - 2 stalks celery, finely chopped
1 - 3 green onions, chopped
cilantro or flat-leaf parsley, chopped to taste
1-2 radishes, thinly sliced
1 - 2 tomatoes, sliced
lettuce, chopped to taste
cheese, 1 slice per sandwich (Use your favorite cheese. In this recipe, I used mozzarella on one sandwich and Swiss cheese on the other.)
bread, 2 slices per sandwich (In this recipe, I used an English muffin for one sandwich and a croissant for the other sandwich.)
This recipe makes 4 sandwiches.
See notes for vegan ingredient substitutes.
1. Preheat oven to 350°F (see notes).
2. In a large bowl add majority of the rinsed and drained cannellini beans. Leave about 1/8 - 1/4 cup of beans in the colander. With a fork, fully mash the beans that are in the bowl.
3. Once mashed, add mayonnaise, olive oil, lemon zest, and lemon juice to the beans. Combine. Take the beans from the colander and cut them in half. Add to the bowl and combine.
4. Add the salt, pepper, granulated garlic, and celery seed to the bowl. Combine.
5. Add the celery, green onions, and cilantro. Fully combine. Set the bean mixture aside and let it rest until you are ready to put your sandwiches together or put in the refrigerator and make your sandwiches the next day.
6. On a sheet pan coated with butter, place enough bread to make up to four sandwiches. Top the top half of the bread with one slice of cheese. Place in a preheated oven for 8 minutes.
7. When bread finishes toasting and cheese is melted, start assembling your sandwiches. Layer lettuce, radishes, and tomatoes on the bottom layer of bread.
8. Divide the bean mixture so it makes 4 sandwiches. With a spoon, dollop 1/4 of the bean mixture on the top layer of bread for each sandwich. Put sandwich together and serve.
NOTES
1. Vegan Ingredient Substitutes Include:
mayonnaise, substitute with vegan mayonnaise
bread, substitute with vegan bread
cheese, substitute with vegan cheese (Watch cheese as it melts to make sure it does not burn.)
2. If you don't want to toast your bread in the oven, feel free to toast it in the toaster and immediately add cheese to bread while it is still warm. You can also place your bread topped with cheese in an air fryer for 2 - 3 minutes.
I am so excited to share this recipe with you! I hope you enjoy this sandwich as much as I do.
Sending my love from the kitchen,
Dana
Music Attribution:
1. Something You Could Never Own (Instrumental) by NEFFEX (YouTube free music library, attribution not required)
2, Dreaming On (Instrumental) by NEFFEX (YouTube free music library, attribution not required)