Those yummy sandwiches in cafes or a lovely bruschetta with a creamy spread on top… they often remind us of our favourite food joint and make us crave a bite, right? While you can’t always visit a cafe, you can always whip up healthy and tasty sandwich spreads right at home. Here are three easy-to-make and nutritious recipes using chicken, sweet potatoes and white sesame seeds that will take your sandwiches to the next level.
Healthy chicken puree
This delicious chicken spread recipe resembles a pate but isn’t quite the same
Make your sourdoughs or ragi loafs tastier with this simple and delicious chicken spread recipe that resembles a pate but isn’t quite the same. Seeds and nuts make the spread a healthier option, and almost no-oil quotient keeps the wellness factor intact.
Ingredients:
- Boneless chicken (thigh or breast piece): 100gm
- Onion powder: 1 and ½ tablespoon
- Ginger powder: 1 and ½ teaspoon
- Garlic powder: 1 and ½ teaspoon
- Blackpepper powder: 1 and ½ teaspoon
- Soaked almonds without skin: 6-7 pieces
- Sunflower seeds: 1 teaspoon
- Roasted flax seeds: 1 teaspoon
- Salt: To taste
- Lemon juice: 1 teaspoon
- Butter: 50gm (Optional)
- Olive oil: 1 teaspoon
Recipe:
- Cut the boneless chicken pieces into small cubes
- Marinate with salt, black pepper powder and lemon juice, and set aside for 10-15 minutes
- Heat olive oil in a frying pan. Add the chicken cubes, onion, ginger and garlic powders. Saute on low flame until fully cooked.
- Let the chicken cool to room temperature and then put the cooked chicken and the remaining ingredients in a blender. Blend until smooth and the spread is ready
- Apply on a crispy toast or use in a roti wrap and enjoy!
Tips:
- Do not store this chicken spread for more than two days in the refrigerator. Use an air-tight container
- You can also add hung curd to this spread while blending for a creamier finish
Sweet potatoes as sando spreads
Delicious mashed sweet potatoes turned into a spread
Sweet potatoes are a huge rage these days. As a healthier alternative to regular potatoes, they’ve gained quite the reputation. But using them on sandwiches or bruschettas? Why not if there’s a quick recipe.
Ingredients:
- Sweet potatoes: 2 medium
- Hung curd: 1 small bowl
- Jaggery powder: 2 tablespoons
- Rock salt: To taste
Recipe:
- Boil the sweet potatoes and peel off the skin. Drain any excess water. Mash well with the help of a fork
- In a bowl, add the mashed sweet potatoes, hung curd, jaggery powder and rock salt and mix well, and your quick bruschetta or sando spread is ready
Tips:
- Do not store this spread for more than two or three days in the refrigerator. Use an air-tight container
- The spread should ideally have a sweet flavour from the sweet potatoes and jaggery, with a slight tang from the curd. Add salt to balance the taste
White sesame seeds to the rescue
Tahini or sesame seed spread, served in wooden bowls
Sesame seeds have multiple health benefits, and they taste good too, whether you cook them with pork or made into a fine paste to spread on a crunchy slice of bread. Throw in some peanuts to tweak the taste and you have got a fancy sandwich spread at home.
Ingredients:
- White sesame seeds: 100gm
- Salt: To taste
- Black pepper powder: 2 teaspoons
- Lemon juice: 1 and ½ teaspoons
- Peanuts: 100gm
- Jaggery powder: 3-4 tablespoons
- Olive oil or butter: 2 tablespoons
Recipe:
- Roast the white sesame seeds until light golden
- Roast the peanuts until toasted and then remove the skin
- In a blender, add the roasted sesame seeds, peanuts, salt, black pepper powder, lemon juice and jaggery powder. Blend until smooth and your sandwich spread is ready
Tips:
- Do not keep this spread for more than three-four days in the refrigerator. Use an air-tight container
- The taste of the spread should ideally be salty with a hint of sweetness
