Does anyone know any good sandwich recipes?!


Question: that use mango chutney?


Answers: that use mango chutney?

HAM & CHUTNEY SANDWICHES

4 crusty French rolls (sm. baguettes) about 7 inches long, or use 4 (7 inch lengths) of baguettes
6 tbsp. sweet mustard (preferably sweetened with honey)
4 tbsp. mayonnaise
1/2 lb. cooked, wafer-thin slices of ham
4 tbsp. chutney, preferably homemade

1. Split the French rolls or bread slices in half, sandwich fashion.
2. Spread each of 4 bread slices with 1-1/2 tablespoons of mustard and spread each of the remaining slices with 1 tablespoon of mayonnaise.

3. Cover half of the mustard-smeared bread slices with a quarter of the ham slices and top each serving with 1 tablespoon of chutney. Cover with the mayonnaise bread slices and press to seal. Yield: 4 servings.

SEBASTIAN SANDWICH

12 slices rye bread
butter
2/3 c. mayonnaise
1/3 c. chopped chutney
1 tbsp. curry powder
1 tsp. salt
3 c. shredded cabbage
1 lb. sliced baked ham
6 slices cheddar cheese

Butter both sides of bread. Combine mayonnaise, chutney, curry powder and salt; fold in cabbage. On each of 6 slices of bread, place equal amounts of sliced ham, about 1/2 cup cabbage mixture and 1 slice cheese. Top with remaining bread slices. Grill both sides until golden brown. 6 sandwiches.

Turkey, Ketchup, Mustered, Mayonnaises sauce mixed together. Thine Tomatoes and lettuce.
Not a chef but a a great cook.
simple but tasty. At least to me.

here are many different ideas have fun

im not really sure but u can always check here: (sources)

Roasted Pork Loin & Chutney Sandwich

Ingredients:

1 large pork tenderloin (about 1.25 pounds)
1 teaspoon olive oil
Freshly ground black pepper (about 1/4 teaspoon or more)
Freshly ground salt (about 1/4 teaspoon)
1 1/2 teaspoon dried thyme leaves (or 1 tablespoon fresh thyme leaves)
8 slices bread of choice (such as sourdough), or 4 rustic-style sandwich rolls, sliced open
2 tablespoons grainy mustard
1/2 cup chutney

Preparation:

1. Preheat oven to 400 degrees. Line the bottom of a roasting pan (or 9x13-inch baking pan) with foil. Rub the outside of the pork tenderloin with the olive oil, and place in the center of the foil-lined pan. Sprinkle salt, pepper, and thyme evenly on the outside of the tenderloin.

2. Roast, uncovered until cooked throughout, 40-50 minutes. Set aside to cool for about 5 minutes, then cut into 1/4-inch slices.

3. Spread about 1 1/2 teaspoon of the mustard on each of the bottom slices of bread (or roll halves). Arrange pork slices on top of the mustard.

4. Spread about 1 1/2 to 2 tablespoons of the chutney on each of the top bread slices, then assemble the sandwiches. Serve immediately.

4 sandwiches
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Mango-Chicken Pita Sandwiches

1 (10 ounce) package shredded angel hair cabbage slaw
1 Granny Smith apple, diced
One-half cup plain yogurt
1 teaspoon grated lemon rind
One-half teaspoon dry mustard
4 pita bread rounds, halved
4 grilled chicken breasts, cut into thin strips
1 cup warm Mango Chutney (See recipe below)

Combine first 5 ingredients. Layer pita halves evenly with chicken, Mango Chutney, and slaw mixture.

Mango Chutney Recipe

1 and one-half cups orange juice
1 cup golden raisins
3 cups chopped mango (about 2 medium)*
2 to 3 jalapeno peppers, seeded and chopped
1 medium-size red onion, chopped
2 tablespoons brown sugar
2 to 3 tablespoons lime juice
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon ground ginger
One-fourth teaspoon ground cloves
One-fourth teaspoon ground nutmeg
One-eighth teaspoon ground red pepper

Combine all ingredients in a medium saucepan.
Cover mixture, and bring to a boil over medium heat, stirring occasionally. Reduce heat, and simmer, uncovered, 30 minutes or until mixture thickens, stirring occasionally; cool slightly. Serve immediately with Mango-Chicken Pita Sandwiches, or cover and chill up to 1 week.

*3 cups chopped refrigerated mango slices, drained, may be substituted.

Makes 2 cups.

______________________________________...

Mango Chutney Chicken

4 boneless, chicken breast halves
2 tablespoons vegetable oil
3/4 cup CROSSE & BLACKWELL Hot Mango Chutney
1/2 cup dry white wine or chicken broth
2 cloves garlic, finely chopped
1/2 teaspoon salt
1/2 teaspoon curry powder
1/4 cup all-purpose flour

Preparations:

COAT chicken lightly with flour.

HEAT vegetable oil in large skillet over medium-high heat.

Add chicken; cook for 2 to 3 minutes on each side or until browned.

COMBINE chutney, wine, garlic, salt and curry powder in medium bowl; pour over chicken. Reduce heat to low; cover.

Cook, stirring occasionally, for 20 to 25 minutes or until chicken is no longer pink in center. Remove chicken.

Increase heat to medium-high. Cook sauce, stirring frequently, for 1 to 2 minutes or until slightly thickened. Pour sauce over chicken before serving.

Makes 4 servings.





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