APRON AND PANS - NIGERIAN SANDWICH
Ingredients
8 slices of sandwich bread (or any other sliced bread)
3 eggs
Half of a small sized onion (chopped)
2 pieces of lettuce
1 large tomato
2 medium carrots
Half of a small cabbage
1 small cucumber (optional)
2 tablespoon corned beef OR 4 pieces canned sardine OR half of a canned tuna OR smoked mackerel (Titus)
3 tablespoons salad cream/mayonnaise
1 tablespoon ketchup (optional)
Note
If you'll be making use of salad cream, you can skip the ketchup. Also, if you don't like the taste of corned beef, substitute with soft smoked fish, canned sardines or tuna.
Preparation
First boil the eggs with a little salt and leave to cool. Then peel off the shells and cut the eggs into tiny bits. If you prefer fried/scrambled eggs, break the eggs into a bowl, add seasoning and salt to taste and fry in a pan with 3 tablespoonful of oil. Mash the eggs slightly and set aside.
Place the bread slices on a flat board and cut off the crusts (brown ends of the bread) and set aside.
Prepare the vegetables by washing them thoroughly in clean water. Cut the tomato in half, take out the seeds and chop into tiny bits. Scrape the carrot and grate finely, together with the cabbage. Grate half of the cucumber and set aside.
After washing, place the lettuce in a sieve to strain out excess water.
Combine the grated carrots, cucumber, cabbage, tomatoes, eggs and lettuce. Add the salad cream or mayonnaise and mix well until well incorporated and set aside for later use.
Place the corned beef/tuna/sardine in a plate, mash well with a fork, add a little salad cream/mayonnaise and ketchup (if using), then combine together until smooth and well incorporated.
Lay one piece of bread on your work surface. Spread a thin layer of the vegetable mixture over the bread, then top it with the second slice of bread, and place one lettuce leaf on it; place the third bread slice and spread thinly with the corned beef /tuna/sardine mixture and finally top with the fourth bread slice.
Cut into 2 triangles and place it as desired on a plate. Repeat with the remaining 4 slices, serve and enjoy with any beverage or drink of choice.
8 slices of sandwich bread (or any other sliced bread)
3 eggs
Half of a small sized onion (chopped)
2 pieces of lettuce
1 large tomato
2 medium carrots
Half of a small cabbage
1 small cucumber (optional)
2 tablespoon corned beef OR 4 pieces canned sardine OR half of a canned tuna OR smoked mackerel (Titus)
3 tablespoons salad cream/mayonnaise
1 tablespoon ketchup (optional)
Note
If you'll be making use of salad cream, you can skip the ketchup. Also, if you don't like the taste of corned beef, substitute with soft smoked fish, canned sardines or tuna.
Preparation
First boil the eggs with a little salt and leave to cool. Then peel off the shells and cut the eggs into tiny bits. If you prefer fried/scrambled eggs, break the eggs into a bowl, add seasoning and salt to taste and fry in a pan with 3 tablespoonful of oil. Mash the eggs slightly and set aside.
Place the bread slices on a flat board and cut off the crusts (brown ends of the bread) and set aside.
Prepare the vegetables by washing them thoroughly in clean water. Cut the tomato in half, take out the seeds and chop into tiny bits. Scrape the carrot and grate finely, together with the cabbage. Grate half of the cucumber and set aside.
After washing, place the lettuce in a sieve to strain out excess water.
Combine the grated carrots, cucumber, cabbage, tomatoes, eggs and lettuce. Add the salad cream or mayonnaise and mix well until well incorporated and set aside for later use.
Place the corned beef/tuna/sardine in a plate, mash well with a fork, add a little salad cream/mayonnaise and ketchup (if using), then combine together until smooth and well incorporated.
Lay one piece of bread on your work surface. Spread a thin layer of the vegetable mixture over the bread, then top it with the second slice of bread, and place one lettuce leaf on it; place the third bread slice and spread thinly with the corned beef /tuna/sardine mixture and finally top with the fourth bread slice.
Cut into 2 triangles and place it as desired on a plate. Repeat with the remaining 4 slices, serve and enjoy with any beverage or drink of choice.
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