SUBMARINE

SUBMARINE RECIPE
  • Breakfast
  • Servings
  • 3Spicy
  • 10 minutesCook Time
  • Cuisine : American
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Gobble a homemade OTg used Submarine in the easiest way to add to your taste some flavour of international.


Ingredients

1 no. of long French Bread (cut lengthwise)
1 tbsp of Soft Butter
1 tbsp of Pudina (mint) Chutney
½ no. of Cucumber (round slices without peeling)
1 no. of tomato (round slices)
50 gms.of Paneer
A pinch of Haldi (turmeric)
½ tsp of Red Chilli Powder
½ tsp of Chat Masala Powder
1 tsp of Oil
2 no. of Slice of Cheese
2 no. of Lettuce Leaves/Cabbage Leaves
Salt to taste
 

Cookwares

prestige OTG Prestige OTG

Step By Step Method

  • Step 1

    Cut paneer into thick cubes.

    Step 2

    Put salt,turmeric,red chilli powder, oil and chat masala powder to the paneer and mix well.

    Step 3

    Grill the paneer pieces on the grill rack for 10 minutes. Open the french bread and spread butter on all sides.

    Step 4

    Place the bread on the grill rack and grill for about 10 minutes. Remove it from the oven and smear mint chutney on inside of the bread.

    Step 5

    Sprinkle chat masala on cucumber and the tomato slices and place the lettuce/cabbage leaves inside the bread.

    Step 6

    Place a piece of paneer, then cucumber and a tomato slice inside the bread.

    Step 7

    Keep repeating the sequence so that the bread loaf gets covered. Place them in slightly overlapping positions.

    Step 8

    Place the cheese slices on top of the vegetables. Serve hot.

About Chef

SunitaChawla

Sunita Chawla is a renowned cook who consults for many companies and has written many recipe books on microwave, OTG, and conventional cooking.

Having done her BA in economics from Madras university, she developed and interest in cookery after graduation and went on to do a hostess course and hotel management with Applied Nutrition, Adyar. She also did a bakery course from Bakers Institute, Bangalore. Going by her family recommendations, she she started participating in cookery competitions and won prizes often. This motivated her to continue participating and gradually she was noticed for becoming a judge in cookery shows. In 1991, a TV show in Chennai called 'Wonder Balloon' gave her a lot of recognition, after which she strongly felt the want to take her passion for cooking more seriously. Eventually she became one of the most recognised faces in the field of cookery the world over.