Indian Tea Sandwiches
30 minutes or fewer
Inspired by one of India’s most popular street foods, these open-faced sandwiches make an energizing snack. Use bread that’s loaded with nuts and whole grains, such as Best Winter Wheat from Oroweat. The chutney tastes even better the next day once all the flavors have melded, and will keep up to 3 days.
- 1 cup cilantro leaves
- 1 cup fresh mint leaves
- ¼ cup fresh lemon juice
- ¼ cup roasted peanuts
- 2 serrano chiles, seeded and sliced
- 1 Tbs. minced fresh ginger
- ½ tsp. salt, plus more to taste
- 1½ cup prepared hummus
- 6 thin slices multigrain and nut bread
- ¼ seedless cucumber, thinly sliced (24 slices)
- 3 plum tomatoes, thinly sliced (24 slices)
- ⅓ cup finely diced red onion
1. To make Mint-Cilantro Chutney: Purée all ingredients in blender until smooth.
2. To make Sandwiches: Spread ¼ cup hummus over each bread slice. Top with chutney, reserving ½ cup. Arrange cucumber and tomato slices in single layer over chutney.
3. Cut each sandwich into 4 squares. Spoon small dollop of remaining chutney on top of each sandwich square. Sprinkle onion over each, and serve.
October 2006 p.83