Cream cheese sandwich recipe | soft vegetable cream cheese sandwich recipe with detailed photo and video recipe. A scrumptious Indian snack prepared from homemade cream cheese and fresh vegetables with mouth watering cheese. It is ideal for children’s lunch, a breakfast item or a short meal.
Cream cheese sandwich recipe is a basic recipe of Indian sandwich with fresh crunchy vegetables with a creamy sauce, but with homemade cream cheese as the main ingredient. The sandwiches can be prepared either by grilling or by keeping it plain, as spongy and soft. However in this post let’s learn how to make soft and spongy cream cheese sandwich recipe.
I have shared quite a few sandwich recipes till now, mainly Veg Cheese Disc, bread paneer pakoda sandwich and Bread Dhokla Sandwich. This cream cheese sandwich recipe follows similar procedure and ingredients. But in this recipe, I have used brown bread to make it healthier and used homemade chena. The sandwich stuffing can also be used as a salad, or even use as pizza topping. i like this version the most, it goes so well with green chutney or Momos tomato chutney.
Veg cream cheese sandwich recipe is simple and healthy, i would like to mention some tips and recommendations. Firstly, I have used brown sandwich bread slices in this recipe. Alternately, white bread or multi grain bread can also be used. Secondly, I have used diluted curd, to curdle the milk to prepare the cream cheese, alternatively white vinegar or lemon juice can also be used, try avoiding the curd to get too dry or have too much moisture either. Rinse the cheese in case vinegar or lemon juice has been used to remove excess sourness, otherwise, no need to rinse it. Let the cheese hung in a sieve and drain the whey for 15 minutes to get the ideal texture of the cream cheese.
You can see the list of kitchen equipments i use for my cooking here.
This sandwich is ideal for children’s lunch box, and the home made ingredients keep away harmful preservatives. It’s a highly nutritious fun food. i have used my favorite vegetables you can add which veggies you like, mushrooms can be a great pair with cream cheese. i have avoided to add chillies or spices keeping children in mind but the addition of chillies or even reb paprika can add a zing to it. It’s best if you eat it freshly cut veggies and fresh bread. You can also make a crispy version of it with your left over bread. The cream cheese you can preserve for up to 5 days.
Let’s see the ingredients first.
- 6 pieces brown bread
- 1 litre full fat milk
- 1 cup curd diluted
- 1/4 cup cucumber finely chopped
- 1/4 cup onion finely chopped
- 1/4 cup sweet corn kernels boiled
- 1/4 cup capsicum finely chopped
- 1/4 cup tomato finely chopped deseeded
- 1/2 inch ginger grated
- 1/2 tsp black pepper powder
- Salt to taste
- Italian mixed herbs as needed
- coriander leaves Freshly chopped
- Boil milk in a deep heavy bottom pan on medium high flame.
- When the milk starts boiling and about to spill over keep the flame to low and immediately pour the diluted curd.
- Continue heating the milk on low flame till it starts curdling and whey gets separated. After few seconds you will see milk start to separate from the whey.
- Switch off the flame when you see the milk has totally separated and whey becomes light greenish in colour and let the pan sits for few minutes.
- Take a big sieve/ cheese cloth/ muslin cloth and place it over a deep container to strain all the whey.
- Keep the cheese remains in a sieve and let the whey drip by itself for 15 minutes to get the right amount of moisture.
- After 15 minutes put the chena in a jar and add pinch of salt and pulse the mix in a mixer jar without adding water. Homemade cream cheese is ready
- Put cream cheese in a bowl and add all the veggies, add all the spices (black pepper powder, salt to taste, Italian mixed herbs) and mix it until well combined.
- Cream cheese mixture is ready.
- Trim the sides of bread it is optional you can make it without cutting the edges also.
- Take a bread slice, spread a thick layer of cream cheese mixture on the bread and then cover with another slice of bread to make the sandwich and press it gently.
- In the same way take 2 slices of bread and spread tomato ketchup on both the slices then spread thick layer of cream cheese mixture on 1 slice of bread .Now cover the mixture with another bread slice to make the sandwich and press it gently.
- Cut into desired shapes and serve.
Notes: I have used brown bread to make it healthy but if you want can use white bread also.
I have not used green chilly but if you want spicy then add as per your taste.
You can also add veggies as per your liking.
How to make veg cheese cream sandwich:
- Boil milk in a deep heavy bottom pan on medium high flame.
- When the milk starts boiling and about to spill over keep the flame to low and immediately pour the diluted curd.
- Gradually add diluted curd till the mixture gets curdle and milk solids starts floating on top, do not pour the curd at once.
- I am comfortable with diluted curd but if you want can also use lemon juice or vinegar to curdle the milk.
- Continue heating the milk on low flame till it starts curdling and whey gets separated. After few seconds you will see milk start to separate from the whey.
- Switch off the flame when you see the milk has totally separated and whey becomes light greenish in color and let the pan sits for few minutes.
- Take a big sieve/ cheese cloth/ muslin cloth and place it over a deep container to strain all the whey. Container should be deep enough to collect the liquid or whey.
- To strain the cheese, pour milk solids and whey on the cheese cloth/ strainer.
- No need to rinse the cheese as I have used yogurt to curdle but if you have used lemon juice or vinegar to curdle then rinse the cheese under running water to remove its sourness. Keep the cheese remains in a sieve and let the whey drip by itself for 15 minutes to get the right amount of moisture.
- Chena should not be dry and there should not be lot of moisture, it should be soft with little moisture to get the perfect texture of cream cheese. You will get around 170 grams of chena from 1 litre of milk.
- After 15 minutes put the chena in a jar and add pinch of salt and pulse the mix in a mixer jar without adding water.
- This way it will be very soft and melt in mouth. If the mixture is dry then you can add little bit of milk or whey while grinding to make it creamy. Homemade cream cheese is ready.
- Put cream cheese in a bowl and add all the veggies finely chopped (cucumber, onion, sweet corn kernels, capsicum, deseeded tomato, grated ginger), add all the spices (black pepper powder, salt to taste, Italian mixed herbs) and mix it until well combined.
- Cream cheese mixture is ready.
- Trim the sides / edges of bread it is optional you can make it without cutting the edges also. Do not discard the left over sides of bread; use it to make bread crumbs
- Take a bread slice, spread a thick layer of cream cheese mixture on the bread and then cover with another slice of bread to make the sandwich.
- press it gently.
- In the same way take 2 slices of bread and spread tomato ketchup on both the slices ( you can also spread chilly sauce, green chutney or butter as per your liking) then spread thick layer of cream cheese mixture on 1 slice of bread .
- Now cover the mixture with another bread slice to make the sandwich and press it gently.
- Cut into desired shapes .
- serve.
Note:
- I have used brown bread to make it healthy but if you want can use white bread also.
- I have not used green chilly but if you want spicy then add as per your taste.
- You can also add veggies as per your liking.
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