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Bread 65 Sandwich: Kya Mast Hai! A Spicy Treat for Your Taste Buds!

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Chef Curry Do’pyaza

Bread 65 Sandwich: Kya Mast Hai! A Spicy Treat for Your Taste Buds!

Namaste Doston! Kem cho? Sat Sri Akal! Vanakkam!

Chef Curry Do’pyaza here, back with another smashing recipe that will make your taste buds sing! Today, we are making something truly special: the Bread 65 Sandwich! It’s a delightful fusion of the ever-popular Chicken 65, but with a vegetarian twist and served in a fun, sandwich form.

This sandwich is perfect for those joyous occasions when you want a quick, flavourful snack. Think Diwali parties, Holi gatherings, or even just a lazy monsoon evening with a steaming cup of chai. It is a versatile dish. You can make it for any occasion. It brings a smile to everyone’s face.

A Little History, My Friends

The original “65” dishes (Chicken 65, Paneer 65, Gobi 65) are believed to have originated in Chennai, India. No one truly knows why it’s called “65,” but some say it was dish number 65 on a menu, while others claim it refers to the number of chilies used in the recipe. Whatever the reason, it’s become a beloved part of Indian cuisine! We’re taking that spicy, tangy flavour and stuffing it into a sandwich – brilliant, isn’t it?

Let’s Get Cooking!

Preparation Time: 20 minutes
Cooking Time: 25 minutes

Ingredients You’ll Need:

  • For the “65” Filling:
    • 2 cups Bread cubes (cut into 1 inch pieces)
    • 1 cup Yogurt (Dahi)
    • 1 tbsp Ginger-Garlic Paste (Adrak-Lahsun ka Paste)
    • 1 tsp Red Chili Powder (Lal Mirch Powder)
    • 1/2 tsp Turmeric Powder (Haldi Powder)
    • 1 tsp Garam Masala
    • 1 tbsp Rice Flour (Chawal ka Atta)
    • 1 tbsp Corn Flour (Makki ka Atta)
    • 1/2 tsp Black Pepper Powder (Kali Mirch Powder)
    • Salt to taste (Namak Swadanusar)
    • A few Curry Leaves (Kadi Patta)
    • 1-2 Green Chilies, finely chopped (Hari Mirch)
    • 1 tbsp Lemon Juice (Nimbu ka Ras)
  • For the Sandwich:
    • 8 slices of Bread
    • Butter or Ghee for toasting
    • Mint Chutney (Pudina Chutney)
    • Tamarind Chutney (Imli Chutney)
    • Onion slices (Pyaaz)
    • Tomato slices (Tamatar)
    • Cilantro leaves (Dhaniya)

Step-by-Step Instructions:

  1. Marinate the Bread: In a large bowl, mix the yogurt, ginger-garlic paste, red chili powder, turmeric powder, garam masala, rice flour, corn flour, black pepper powder, and salt. Add the bread cubes and mix well. Make sure the bread is nicely coated with the marinade. Let it sit for at least 15 minutes. This allows the bread to soak up all those wonderful spices.

  2. Cook the “65” Filling: Heat 2 tablespoons of oil in a pan or wok. Add the curry leaves and green chilies. Sauté for a few seconds until fragrant. Add the marinated bread and cook over medium heat, stirring occasionally, until the bread is golden brown and crispy. This usually takes about 10-12 minutes. Stir in the lemon juice.

  3. Prepare the Sandwich: Butter or ghee one side of each bread slice. On four slices, spread a generous layer of mint chutney. On the other four slices, spread tamarind chutney.

  4. Assemble the Sandwich: On the mint chutney side, layer the Bread 65 filling. Top with onion slices, tomato slices, and cilantro leaves. Cover with the tamarind chutney side.

  5. Toast the Sandwich: Heat a pan or griddle over medium heat. Place the sandwiches on the pan and toast until golden brown and crispy on both sides. This usually takes about 2-3 minutes per side. You can also use a sandwich press if you have one.

  6. Cut the sandwiches into half and serve hot.

Chef Curry’s Top Tips for the Best Bread 65 Sandwich:

  • Don’t Overcrowd the Pan: When cooking the “65” filling, don’t overcrowd the pan. Cook in batches to ensure the bread browns evenly.
  • Adjust the Spice: Feel free to adjust the amount of red chili powder and green chilies to suit your taste. If you like it extra spicy, add a pinch of cayenne pepper!
  • Fresh is Best: Use fresh bread for the best texture and flavour.
  • Crispy Bread: For extra crispy bread, you can shallow fry the bread cubes in oil before adding them to the marinade.

Cooking it Your Way:

  • Gas Stove: Follow the instructions above for pan-frying the “65” filling and toasting the sandwich.
  • Induction Stove: The same as gas stove, just adjust the heat settings accordingly.
  • Air Fryer: You can air fry the marinated bread cubes at 350°F (175°C) for 8-10 minutes, shaking halfway through. Then, assemble and toast the sandwich in a pan.
  • Oven: Spread the marinated bread cubes on a baking sheet and bake at 375°F (190°C) for 12-15 minutes, until golden brown. Then, assemble and toast the sandwich in a pan.
  • Microwave: While not ideal for achieving crispy bread, you can microwave the marinated bread cubes for a quick, soft filling. Assemble and toast the sandwich in a pan.

Nutritional Information (Approximate, per Sandwich):

  • Calories: 350-400
  • Protein: 10-12g
  • Carbohydrates: 45-50g
  • Fat: 15-20g

Note: Nutritional information may vary based on specific ingredients and portion sizes.

Serving Suggestions:

  • Serve hot with a side of your favourite chutney or ketchup.
  • Pair it with a cool glass of lassi or a refreshing cup of chai.
  • Cut into smaller pieces and serve as appetizers at your next party.
  • Add a side of potato chips or fries for a complete meal.

So there you have it, my friends! The Bread 65 Sandwich – a spicy, tangy, and utterly delicious treat that’s sure to become a family favourite.

Now, go on and try this fantastic recipe at home. Surprise your loved ones with this delightful snack. I promise, they’ll thank you for it!