Wednesday, June 6, 2007

Mexican open sandwich

12 slices of white bread
3 tbsps butter
1 onion (chopped)
1 tomato (chopped)
1 potato (boiled)
2 green chillies (finely chopped)
1 cup boiled corn (optional)
1/2 cup cheese (grated)
2 tbsps tomato ketchup
2 tbsps green chilli sauce
Salt and black pepper to taste

Mix the chopped onion, tomato, potatoes, green chillies, boiled corn, half the quantity of cheese, salt and pepper in a bowl.

Lightly toast all the bread slices, then butter one side of each slice.
Spread the vegetable mixture onto the buttered side of every slice, and sprinkle the remaining grated cheese on top.

Drizzle the slices with tomato and chilli sauce, and bake them at 350 degrees Fahrenheit or 160 degrees Celsius for 10 minutes, or until the cheese melts.
Serve hot.