Openfaced Sandwich - By Chef Sandeep Supkar

Ingredients:

Sour Dough Bread Loaf - 1 Slice

Ripe Tomato - 100 gm

Garlic - 20 gm

Chopped Thyme - 15 gm

Olive Oil - 50 gm

Cottage Cheese (Paneer) - 60 gm

Paprika Powder - 5 gm

Salt As needed

Fresh Spinach - 50 gm

Fresh Basil - 15 gm

Whole Egg - 1 No.

Vinegar - 15 ml

Water - 1 litre

Purple Cabbage - ¼ No.

Procedure:

For Cottage Cheese Steak:

1) Marinate paneer with chopped garlic, paprika powder, olive oil, salt and pepper.

2) Leave it in the fridge for 30 min.

3) Grill it till golden brown.

For Wilted Spinach:

1) Take a pan and sauté the garlic.

2) Add spinach and toss till the spinach softens.

3) Add seasoning.

For Tomato Concasse:

1) Heat a pan and add 2 tsp of olive oil.

2) Sauté chopped garlic and basil.

3) Add chopped tomato and cook until it softens.

4) Add seasoning and sugar.

For Purple Cabbage Dust:

1) Blend the purple cabbage.

2) Drain away the water.

3) Dehydrate in the oven at 110 degree Fahrenheit for 45 mins.

4) Once dried completely, grind it to a powder in a grinder. 

For Poached Egg:

1) Take one litre of water and add 1 tsp vinegar.

2) Add salt as needed.

3) Once you see small bubbles start forming, break the whole egg and pour it in the center of the water.

4) Pour it carefully to avoid breakage of the yolk.

5) Cook for 3-5 minutes. Once the egg is cooked, remove it from the water using a slotted spoon and place it on a clean cloth or tissue to remove any excess water. 

For Plating :

1) As shown in the picture.