Lunchbox Recipe: Carrot and Pepper Sandwiches
I just put these in my daughter’s lunchbox today, and thought of sharing the recipe with you! These sandwiches are very easy to prepare. What makes them easy is that I can prepare the mixture in advance, and in the morning, all I have to do is spread it on the slice of bread, cover it with another and the sandwich is ready to be packed! You may have them as an evening snack, or pack ‘em up as a snack for a long outing. But take care of hot weather, as these can go bad easily in hot and humid weather, best to keep them in refrigerator for some time and then pack them in an insulated box.
- Mayonnaise spread
- Seasoning (Black or white pepper, garlic powder, Oregano, Basil)
- Salt to taste
- Spring Onions (1 cup, chopped)
- Carrot (1 medium size, grated)
- Bell Pepper (1 big, finely chopped or grated. You may use green, red or yellow pepper.)
- Cooking oil (1 tbsp)
- Whole Wheat bread
Method: In a shallow pan, add the cooking oil. After a few seconds put the spring onions, carrot, bell pepper, and a bit of salt in the pan and stir the mixture at medium flame for about 5-6 minutes or until the veggies are cooked as per your liking. Turn off the flame and put the mixture aside to cool down to room temperature. Once cooled down, add mayonnaise spread to the mixture (3-4 dollops or heaped spoons), add herbs and seasoning as per your taste. You can skip garlic powder or any other seasoning which you don’t like. The mixture is now ready. You may store this in a tightly closed container in the refrigerator and use it within 24-48 hours. To prepare sandwiches, spread the mixture evenly like a layer on a slice of bread and cover it with another slice.