Ingredients:
8 slices large sized sandwich bread
1 cup cream cheese
2 tsp. Butter, softened
2 carrots, coarsely grated
15-20 french beans, steamed, cooled
1 cup cabbage, shredded finely
1 large potato, boiled, refrigerated previous day
1 sprig spring onion greens, finely chopped
1/2 tsp. Mustard paste
1 tsp. White vinegar
salt to taste
pepper to taste
Method
- Grate potato coarsely into a large mixing bowl.
- Add carrot, beans, cabbage, spring onions, keep aside.
- Beat cream cheese with mustard, salt, pepper.
- Add to vegetables, mix well, refrigerate till required.
- Place on slice of bread on work surface.
- Place quarter of mixture onto bread, spread evenly.
- Place another slice over mixture to form sandwich.
- Press gently, butter lightly on both outside slices.
- Place in a hot griller toaster, grill till crisp and golden.
- Cut into smaller triangles or as desired.
- Serve hot and crisp with potato wafers, ketchup and salad.
Making time: 30 minutes
Makes: 8 triangles
Shelflife: 1 day
Cream Cheese Dishes Index
