Ingredients:

• 4 – bread rolls
• 2 – potatoes, peeled and sliced
• 400 g – sausages, blanched
• 1 cup – grated cheese
• Butter
• Lettuce leaves
• For onion:
• 1 cup – thin Onion slices
• 2 tsp – oil
• 1/4 tsp – Garlic paste
• 1/4 tsp – salt
• 1/4 tsp – black pepper
• For Tomato sauce:
• 2 tbsp – oil
• 1.5 cup Tomato puree
• 1/2 tbsp – Corn flour
• 1/2 cup – celery, finely chopped
• 1/4 tsp – dried Oregano
• 1/4 tsp – Red Chilli powder
• 1/4 tsp – black pepper powder
• 1/8 tsp – dry Ginger powder
• 1/4 tsp – Garam Masala
• 1/4 tsp – Garlic paste
• 1/4 cup – grated cheese
• salt as per taste

Method:

1. Heat 2 tsp of oil in a pan. Add onion, 1/4 tsp garlic paste, salt and 1/4 tsp pepper powder. Fry till onion are brown.
2. Remove from fire and keep aside.
3. Method for sauce:
4. Dissolve corn flour in 2 tbsp of water. Add 2 tbsp of oil in same pan.
5. Add tomato puree, corn flour paste. Stir continuously so no lumps are formed
6. Add garlic paste and all powders.
7. Add celery and grated cheese.
8. Cook till sauce is thick.
9. Remove from fire and let is cool.
10. Method for sandwich:
11. Roast the potatoes slices in oven or deep fry.
12. In a skillet, brown the sausages.
13. Warm the rolls for 5 minutes.
14. Split the rolls into halves.
15. Apply butter on inner sides of rolls.
16. Put lettuce leaves on 4 halves of rolls.
17. Top it with sausages evenly on all 4 halves.
18. Spread sauce over the sausage layer.
19. Top it with brown onion and grated cheese (evenly).
20. Finally cover with the remaining halves.
21. Serve with wafers.

Recipe courtesy of Sify Bawarchi