Hung Curd Yoghurt
This hung curd yoghurt sandwich is a delicious lunch or snack option that come together quickly.
Equipment
- 1 10" Griddle /Toaster
Ingredients
- 12 oz Greek Yoghurt sub with labneh
- ½ cup Tomato Pesto
- 8 slices Sandwich Bread
- 4 tablespoon Butter/Ghee optional
Produce
- ½ Bell Pepper finely chopped
- ½ Red/Yellow Onion finely chopped
- 3 cloves Garlic finely chopped
- ¼ Cucumber finely chopped
- 3 tablespoon Sun Dried Tomatoes drained from oil and finely chopped
- 2 tablespoon Capers drained and finely chopped
- ½ cup Green Sprouts
Spices
- 1 teaspoon Red Chili Flakes
- 2 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- ½ teaspoon Ground Pepper
- Salt to taste
Instructions
- Finely chop all the vegetables ensuring they are almost of equal size. Keep aside.
- In another bowl, place the yoghurt, chopped vegetables, spices. Add salt and pepper to taste. Mix well.
- Toast the bread. Add butter/ghee while toasting if needed. Then spread the pesto or any other dip/spread to coat one side of all the slices.
- Place the yoghurt filling on the side of a bread which has the pesto spread on it. Make as thick as filling as possible. Top with some green sprouts. You can also add some chili crisp or Calabrian chili sauce (for added heat) before placing the other slice on top. Enjoy right away.