| 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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