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No one knows for sure if it was a broke college student or a tired parent who first came up with the idea of turning leftovers into sandwiches, but everyone knows it’s one of the best dishes ever! From the spicy, creamy pasta and soft paneer sabzi to the finger-licking chicken curry, almost every leftover can be turned into a sandwich filling if you have a trusty and efficient grill maker. Like the Usha sandwich grill that comes with a handle lock, auto shut-off (after a pre-set time), and is large enough to cook four sandwiches together. This means you can cook different types in one go, or cook a large batch (four sandwiches, sliced into two) for tiffin or office lunches, large-party breakfasts, or even a quick-fix evening snack to pair with chai.
Here are some simple but delicious leftover sandwich recipes that you can explore during the week.
Leftover Paneer Tikka Sandwich
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Smoky, charred, and juicy paneer tikka leftovers make for an excellent, protein-rich sandwich filling. All you need to do is chop it into small pieces and mix it with a spoonful of mayo or cheese. This makes it easier to spread. Then, spread butter on the outside of the bread slices (this will help them crisp up) and minty chutney and ketchup on the inside. You can replace minty chutney with another sauce if you prefer. Finally, add the tikka mixture on one slice–be generous–and finely chopped or sliced fresh veggies (onions, capsicum or tomatoes) on the other. Place the assembled sandwich in the pre-heated grill and toast. Once the bread browns and develops that signature crunch, it’s ready to serve. Simply cut diagonally and enjoy hot.
You can do the same with leftover paneer bhurji or paneer curry as well. In the case of bhurji, you can layer it directly between slices along with sauces or spreads. If using leftover paneer gravy, lightly mash the pieces with a fork so they spread evenly and aren't too watery.
If you don’t have Usha’s Sandwich Grill,
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Leftover Chicken Curry Sandwich
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Leftover chicken curry makes for a crispy, comforting, and cheesy sandwich recipe. It does require a little work to get the chicken ready for sandwich stuffing, but the result is well worth the effort. Firstly, remove the chicken pieces from the curry and discard any bones. Chop the meat into small bite-sized pieces. If the gravy is very watery, toss the chicken in a hot pan for 2 to 3 minutes to evaporate excess moisture so your bread doesn't get soggy. This bit is particularly important for any curry-based item that you may want to use as a sandwich stuffing. Now, it’s all about assembly.
Spread sauces on the inside of bread slices and place the shredded chicken mixture onto one slice. For a crunchier result, you can add sliced tomatoes or onions on the other side. Top generously with grated cheese or a cheese slice, then cover with the second slice of bread and press gently. Butter the outside of the bread slices and place on the preheated grill for 5 to 6 minutes until the bottom is golden and the cheese begins to melt. Flip and toast the other side for another 2 to 3 minutes until crisp. Cut in half and serve hot.
Leftover Pasta Sandwich
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Got some leftover pasta that stares at you accusingly every time you open the fridge door? Then it’s ready for the sandwich transformation. Use sturdy bread for this and spread a thin layer of butter on the outside and your favourite sauce on the inside. Mayonnaise works well for a creamier serve, while hot sauce adds the spice. You can even mix the two by spreading one on each side. And if you want a simpler, drier sandwich, just spread garlic butter on both sides.
Now, you need to prepare your pasta. Warm up your leftover pasta slightly so it is easy to scoop, or use it cold if you prefer. Place a generous, even layer of the leftover pasta onto the bread. If the pasta is too dry or sticky, stir in a tiny splash of broth or extra sauce. Top with shredded mozzarella or parmesan cheese for a great melt and binder. Sprinkle with chilli flakes or oregano for a little extra flavour. Add the filling to the bread slices and grill for 3 to 5 minutes per side until the bread is golden brown and the cheese is completely melted.
While the sandwich grills, use the Usha kettle to prepare a cup of comforting hot cocoa or masala chai. The automatic shut-off ensures you’re not tracking both items simultaneously. Once the sandwich and drink are ready, serve it for a comforting evening snack.
If you don’t have Usha’s Kettle, .
Leftover Sabzi (Any Dry) Sandwich
Any dry sabzi in your fridge is an ingredient for a sandwich; all you need to do is mash the vegetables, add finely chopped onions for crunch (optional) and lightly season with salt and chilli powder if you want a spicier filling. The rest remains fairly simple – applying butter to bread slices for crispier results, spreading sauces inside before adding the filling. You can even opt for a drier version without any sauces spread on the inside. Just make sure the sabzi is well mashed and does not spill from between the bread slices when you add them to a sandwich grill. Some popular options for this one are aloo gobhi, mixed vegetables, aloo shimlamirch, etc.
Leftover Boiled Potatoes/Roasted Vegetable Sandwich
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Got some leftover sides, like boiled or mashed potatoes or roasted vegetables. Well, don’t let them wilt away in the fridge. Bring out your sandwich grill, sauces, and get cooking. In the case of boiled potatoes, you can mash them with spices, onions, and chillies to create a spiced potato sandwich filling. For roasted vegetables, like leftover roasted carrots, zucchini, or bell peppers, layer them with pesto, hummus, or goat cheese on crusty bread. If you have boiled potatoes and don’t want to create a mashed mixture, you can also slice them and add them to bread with sauce and chutney. Just add sliced onions, tomatoes, and cucumbers on the other side. This will enable you to make a Bombay-style street sandwich at home.
Tips for Better Leftover Sandwiches
Pretty much any and every leftover can be repurposed as a sandwich filling, especially if you follow a few simple tips. Firstly, if you’re using reheated meats, then add moisture (unless it’s a curry). Reheated meats can be dry, so add sauces like gravy, mayo, mustard, chutney, or barbecue sauce.
You can also add cheese; it’s not just for that enviable melted cheese impact and gooey flavour. It also has a functional benefit. Melted cheese acts as glue to hold loose ingredients (like shredded meat or chopped veggies) together. Lastly, while cold sandwiches can work with certain ingredients, toasting in a sandwich grill gives that crisp, crunchy texture that elevates most meals.
