Mexican Grilled Sandwich Recipe
Calories 402kcal
Ingredients
Sour Cream
- 1/2 cup Heavy Cream (Dairy Cream)
- 2 tbsp milk
- 1 tbsp lemon juice
- salt little bit
Vegetables Mayo
- 1/2 cucumber
- 1/2 capsicum
- 1/2 onion
- 1/2 seedless tomato
- 2 – 3 tbsp corn
- salt little bit
- 1/4 tsp black pepper
- 1/2 tbsp lemon juice
- 2 – 3 tbsp mayonnaise
- 1 tsp mustard paste
- 2 tbsp tomato ketchup
Chicken
- 1 tbsp cooking oil
- 3 g chicken mince
- 1 tsp garlic paste
- salt to taste
- 1/2 tsp crushed red chili
- 1/2 tsp red chili powder
- 1/4 tsp dried oregano leaves
- 2 – 3 tbsp Sriracha or Peri Peri sauce
Assembling
- bread slices as required
- butter as required
- cheddar cheese to taste
Instructions
- Prepare sour cream by adding heavy cream, milk, lemon juice in a small bowl. Season a little bit of salt and whisk to mix everything well. Keep it aside.
- Add small diced cucumber, capsicum, onion, and tomato (seeds removed) into a separate bowl. Continue to add boiled corns, all the seasonings. Add lemon juice, mayonnaise, mustard paste, and tomato ketchup. Mix everything well and keep aside.
- Take a frying pan with a glass lid. Heat oil, add chicken mince, garlic paste. Add all the seasonings, the Sriracha, or Peri-Peri sauce. Stir fry for a while. Cook on low flame for 3 to 4 minutes with the lid on.
- Take fresh bread slices as required and remove the crusts. Spread sour cream that you have already prepared. Arrange cooked chicken mince, layer with of cheddar cheese to taste. Carefully place the second layered bread slice and place the vegetable mayo you have already prepared and set aside. Cover with the third bread slice and spread some butter on the top.
- Grease the sandwich maker with butter for around 2-3 minutes. Once done, cut the sandwiches diagonally and serve hot with your favorite sauce or chutney.
Video
