Curd/ Yogurt Sandwich Recipe, How to make Yogurt Sandwich

It’s such a delightfully simple recipe, that takes hardly any time to prepare. The original recipe calls for hung curds, but Greek yogurt
or store bought curd is such a great substitute for those looking to make it in a hurry. It can conveniently be put together the night before for kiddie lunch boxes as well as made ahead for a party at home. You can add-on your own flavors to personalize it. Serve warm, it is sure to be a super-hit no matter how you make it.

Serves: Makes 4-6 sandwiches (depending upon size of bread)

Time: 15 minute

Ingredients:

8 slices sandwich bread

½ cup hung curd or Greek yogurt

1/3 cup peeled and grated cucumber

1/3 cup peeled and grated carrot

1/3 cup finely chopped capsicum/ bell pepper

Coriander/ cilantro- few stalks, chopped fine

1 tablespoon butter

1 teaspoon sesame seeds

½ teaspoon mustard seeds

2 tablespoon Mozzarella Cheese/Parmesan Cheese (optional)

Pepper powder to taste

Salt to taste

Prepare hung curd if not using store bought curd or Greek Yogurt(Optional step)

Place a muslin cloth over a bowl and pour yogurt into the cloth. Bring the ends together and tie with a string making yogurt bundle with the muslin cloth.

Hang the yogurt bundle over the bowl to catch the whey dripping (you can hang it from any cabinet knob with the bowl on the counter or from a faucet with the bowl in the sink)

Wait for just 2 hours until most of the water from the yogurt has come out and the yogurt is creamy. Remove onto a bowl. Creamy rich hung yogurt is ready!

Directions:

1. Squeeze out excess water from the grated cucumber and carrots, if any. In a bowl combine grated cucumber, carrots, yogurt, chopped bell pepper and cilantro.
2. Take a slice of bread, place a heaped spoonful of the sandwich mix and spread evenly on the bread. Sprinkle salt and pepper as per taste.
   
3. Spread some mozzarella and or Parmesan Cheese over it (optional)
4. Place another slice on top gently.
5. Heat the skillet. Put some butter and sprinkle some sesame seeds and mustard seeds and gently place the sandwich over it. Roast it over low flame for a minute till its golden brown. Flip it and roast it on the other side as well.
   
6. Cut it diagonally or into 4 bite size pieces.
   
7. Repeat with remaining bread slices to make 3 more similar sandwiches.

Tips:

Do not add salt to the sandwich spread, if making it ahead of time as it may turn watery and sandwich may become soggy. Always sprinkle salt before making it.

You can add on your own flavors like green chutney, which can be made ahead or a day before.

Serving suggestions:

It can be served warm with tomato ketchup or can be turned into a simple no cook recipe by serving it chilled (skip roasting on skillet)