Vegetable Sandwiches for 20 Persons
Commercial Scale High-Quality Restaurant-Style Recipe
Menu Table (Professional Kitchen Use)
|
Item |
Quantity for 20 Servings |
|
White/Brown
Bread Slices |
80
slices (4 per person) |
|
Cucumber |
10
Medium (approx. 1.5 kg) |
|
Tomato |
10
Medium (approx. 1.5 kg) |
|
Boiled
Potatoes |
10
Medium (approx. 2 kg) |
|
Carrot |
5
Medium (grated) |
|
Cabbage |
500
grams (shredded) |
|
Onion |
5
Medium (thin rings) |
|
Capsicum
(Bell Pepper) |
5
Medium (thin strips) |
|
Green
Chilies |
5
finely chopped (optional) |
|
Coriander
Leaves |
1
bunch (finely chopped) |
|
Mint
Leaves |
1
bunch (finely chopped) |
|
Salt |
To
taste |
|
Black
Pepper Powder |
2
tsp |
|
Chaat
Masala |
2
tsp |
|
Mayonnaise |
500
grams |
|
Butter |
250
grams (for toasting) |
|
Green
Chutney |
250
grams |
|
Cheese
Slices (optional) |
20
slices |
Serving Size: 1 Sandwich per Person (4
triangular pieces)
Preparation Method (Step-by-Step)
Step 1: Prep Vegetables
1. Wash
and peel cucumbers, carrots, and potatoes.
2. Slice
cucumbers, tomatoes, and boiled potatoes into thin rounds.
3. Grate
carrots and finely shred cabbage.
4. Thinly
slice onions and capsicums.
5. Finely
chop green chilies, coriander, and mint leaves.
Step 2: Make the Filling
1. In
a large mixing bowl, combine shredded cabbage, grated carrots, finely chopped
coriander, mint, and green chilies.
2. Add
salt, black pepper, and chaat masala to taste.
3. Mix
with half of the mayonnaise to bind the vegetables slightly. This will be the
mixed veg layer.
Step 3: Prepare Bread
1. Lightly
butter all bread slices on one side.
2. Apply
green chutney over the buttered side (as per taste).
Step 4: Assemble Sandwiches
1. On
a slice of bread (buttered and chutney side up), layer slices of cucumber,
tomato, boiled potato, and onion.
2. Spread
a generous spoonful of the prepared veg-mayo mix.
3. Optionally,
place a slice of cheese over the filling.
4. Top
with another slice of bread (buttered and chutney side down).
5. Press
gently to hold layers.
Step 5: Toast or Grill (Optional)
1. Heat
a sandwich grill or tawa.
2. Toast
each sandwich with a little butter until golden brown and crispy on both sides.
Step 6: Serve
1. Cut
each sandwich diagonally into 4 triangle pieces.
2. Serve
with ketchup, additional green chutney, or a side of fries.
Chef Tips:
- For
added flavor, marinate the sliced onions in vinegar and a pinch of salt
for 10 minutes.
- Use
fresh bread for best texture and taste.
- Sandwiches
can be served cold (without toasting) as well, especially in buffet
settings.
·
Write a complete
Commercial Scale High Quality Restaurant Style Recipe to make "Vegetable
Sandwiches" for 20 persons including all ingredients available in
Pakistan, Serving Size Per Person, and Menu Table for Professional
Kitchen. Also write the complete preparation method step by step
in detail.
·
________________________________________________
Written By: IKRAM SAEED
WhatsApp: +92 302 4226053
·
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