Name: Summer Sandwich recipe by Anuradha Balasubramanian at BetterButter
Prep time: 360 min
Total time: 360 min
Yield: 4
Ingredients: Thick yogurt - 2 1/2 cups; Grated processed cheese- 2 tbsps; Dry basil leaves - 1/2 tsp; Pepper powder - 1/2 tsp; Sugar - 1/2 tsp; Salt to taste; Bread - 1 loaf; Cucumber- 1; Capsicum - 1; Tomatoes - 2; Tomato ketchup- as much required

Ingredients Serving: 4

Thick yogurt - 2 1/2 cups
Grated processed cheese- 2 tbsps
Dry basil leaves - 1/2 tsp
Pepper powder - 1/2 tsp
Sugar - 1/2 tsp
Salt to taste
Bread - 1 loaf
Cucumber- 1
Capsicum - 1
Tomatoes - 2
Tomato ketchup- as much required

Instructions

To make the hung curd
Take a clean muslin cloth and spread it over a colander.
Keep a tall vessel under the colander to collect the dripping water.
Add yogurt to the cloth, collect the ends of the cloth, twist it gently to tighten it and put a knot and let it be on the colander.
The water from the yogurt will drip and get collected in the vessel.
Keep it in the refrigerator overnight or 5-6 hours to get thick yogurt.
This is called as hung curd.
To make the sandwich
To the hung curd, add grated cheese, pepper, sugar, basil leaves and salt to taste
Mix well and keep it in the refrigerator till required.
Wash, peel and cut cucumber into slices. Wash and cut capsicum and tomatoes into slices.
Cut the corners of the bread slices.
Take one bread slice (toasting the bread slices is an option). Spread yogurt mixture generously on it.
Arrange cucumber, tomato and capsicum slices on top of the yogurt, drizzle some ketchup and close it with another bread slice.
Cut it into 2 and serve immediately:)

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