CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
French |
Bawarch3 |
1 |
servings |
INGREDIENTS
6 |
sl |
Large sized sandwiches bread |
1 |
c |
Milk |
2 |
tb |
Grated cheese |
|
|
Butter to spread on slices |
1 |
|
Cucumber thinly sliced |
|
|
Salt |
|
|
Fresh ground black pepper |
INSTRUCTIONS
Hold 3 slices at a time and cut diagonally to get six triangles. Keep each
set of 3 separate so they fit one on the other exactly. Take the milk in a
saucer. Use a cutting board to make the sandwich.
Apply butter to the bread, dip in milk of 2-3 seconds. Place on the board.
Spread some cheese. Sprinkle a pinch of salt and pepper. Apply butter to
next slice, dip and place on first. Place cucumber slices on it. Sprinkle
salt and pepper as before. Apply butter to third slice. Dip and place on
second. Apply a dot of butter on top.
Lift with a spatula and place on a warmed griddle. Toast the surfaces and
sides till brown, turning to toast all over. Repeat for remaining
sandwiches. If griddle is large many can be done at a time. Serve hot with
french fries spicy ketchup and decorated with thin cabbage strips.
Variation:
The fillings may be varied as per fancy like boiled potato slices, capsicum
rings, onion rings in one or more combinations. Also crushed red chilli or
paprika may be sprinkled on the cheese if a tangy taste is desired.
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