Sandwich Platter

Ingredients list for Sandwich Platter

• 1 Bread loaf
• 2 teaspoons Butter
• 1 slice Processed cheese
• 1 slice Cheddar cheese
• Open Face Sandwich with Vegetables-
• 4 teaspoons Butter
• 10-12 pieces Asparagus blanched and refreshed
• 1 teaspoon Corn kernels
• 2-3 pieces Black olives pitted
• 4 slices gherkin
• to taste Salt
• to taste Black peppercorns crushed
• 15 grams Processed cheese
• Club Sandwich-
• 1 piece Boneless chicken breast cooked with salt and herbs
• 4 tablespoons Mayonnaise
• 4 tablespoons Mustard sauce
• 2-3 a few leaves Iceberg lettuce leaves
• 3 slices Tomato
• 1 slice Processed cheese
• 1 teaspoon Oil
• 1 medium Egg
• to taste Salt
• to taste Black peppercorns crushed

Method

1. Cut bread loaf into slices.
2. Heat 1 tsp butter each in non-stick pan 1 and non-stick pan 2. Place 2 bread slices in pan 1 and 3 bread slices in pan 2 and toast them well from both sides.
3. Fold both cheese slices and place them on toasts in pan 1. Let the cheese melt slightly.
4. To make Open Face Sandwich with Vegetables (one portion), apply 1 tsp butter each on both sides of 2 remaining bread slices that are not toasted. Place 5-6 asparagus pieces on each slice and sprinkle ½ tsp corn kernels each on both slices.
5. Slice olives and divide them equally on both slices. Add 2 gherkin slices on each slice and sprinkle salt and crushed peppercorns on top. Grate cheese on each slice, put the open sandwiches on a baking tray, put the tray in oven and bake at 180ºC for 5 minutes or till the cheese melts.
6. To make Classic Cheese Sandwich (one portion), place one toasted bread slice, cheese side down on the other bread slice with cheese and heat on low flame till the cheese melts completely. Cut into halves before serving.
7. To make Club Sandwich (one portion), place the 3 toasted bread slices on the worktop. Apply 1 tbsp mayonnaise each and 1 tsp mustard sauce each on all 3 slices. Tear lettuce and place on one slice alongwith tomato slices. Place cheese slice on top and cover with second toasted slice, mayonnaise side down.
8. Apply remaining mayonnaise and remaining mustard sauce on top of the 2nd slice. Slice cooked chicken and put the chicken slices on top.
9. Heat 1 tsp oil in another non-stick pan. Break the egg in it and cook a sunny-side up. Sprinkle salt and crushed peppercorns on top, flip and cook the other side as well. Remove from heat, fold and place over the chicken slices. Cover with the third toasted slice, mayonnaise side down. Secure with toothpicks.
10. Place the sandwiches on a platter and serve immediately with tomato ketchup.