Frankenstein Cheese & Egg Sandwich
This is a fairly complicated sandwich by my account, but part of it can be prepared and stored for about a week, if required. It loosely resembles cheese sandwiches from the street food cultures of Bombay, albeit heavily frankensteined to suit my palate.
The cheese concoction
- Ten grams of Amul cheese or one chiplet, finely grated
- Two or three cloves of garlic, roughly chopped
- Two green birds-eye chilies, chopped
- One tablespoon of butter at room temperature
- Half a tablespoon of green chili sauce
- Half a tablespoon of Italian seasoning
The point here is to mix these ingredients such that they form a smooth, spreadable paste, and i lied about the quantities up there, you're going to have to eyeball it and adjust it to your preference, by de-seeding the chilies if they're too spicy, for example, or adding more butter if the mixture remains un-pliable. However you decide to go about it, try to concoct a paste with a slight firmness and set it aside; it needs a little time for the flavours to coalesce.
This is the part of the recipe you can prepare and store. Now, this cheese concoction is good enough to spread on bread, toast or grill, and eat as its own sandwich, but i've devised further contrivances to over-complicate it.
The muddled egg
- One egg, scrambled simply
- One tablespoon Kasundi, or Bengal-style mustard (any spicy and tangy mustard will do, as long as there's some texture to it)
- One table spoon of sliced red peppers pickled in vinegar (drain the vinegar, obviously)
These ingredients must be muddled together.
The sandwich itself
- Two slices of brown bread (this is flexible, pick your favourite)
Spread the cheese out on both pieces of bread as evenly as you can, place the muddled egg/mustard/red pepper between the bread and toast or grill it. That's it, you have a fairly decadent and very spicy sandwich. Adding sliced capsicum and red onion to the egg muddle might also elevate it by bringing some crunch, aside from the toasted garlic and chilies.