Make your own homemade Rainbow Sandwiches with Assorted filling for parties and back to school lunch pack for kids. These sandwiches are a party show stopper! Kids and adults will surely love these sandwiches.
RAINBOW SANDWICHES WITH ASSORTED FILLING
by Munira Kamal
(Tuna Spread, Russian Salad, Veggie Spread, Mayo-Mustard Filling and Egg salad)
For the Rainbow Bread:
5 cups Flour
1 sachet Yeast (2 ¼ teaspoon of yeast)
¼ cup butter (50g)
2 tsp Sugar
¼ tsp salt
Milk as required for kneading
Assorted Color of your choice, (I used gel colors)
Stir yeast with warm water and sugar.
Let it stand for 10 min and let it rise. Combine this yeast mixture into the dough.
Knead it for 5 min with warm milk. Cover and leave it to rest for at least one hour. Once double in size, punch it and divide in small portions. Mix the color of your choice in each portion and knead it well. Put this in layers in baking pan and bake for 30 to 35 min at 180°C.
For Tuna Spread:
1 can Tuna
1 cup to 1 ¼ cups Mayonnaise
½ to ¾ tsp Black pepper
½ tsp Lemon pepper seasoning
Mix all the ingredients to form a smooth mixture.
For the Mayo-Mustard:
Mayonnaise 1 cup
Mustard 1/2 tsp
Garlic powder 1/4 tsp
Honey 1 tsp
Mix all the ingredients to form a smooth paste.
For the Square Russian Salad:
¼ cup peas
1 Small potato, boiled
1 cup mayonnaise
¼ Cup all purpose cream
1 tsp Sugar
Slice the vegetables in square shape. Mix mayo, cream and sugar in to it.
For the Veggie Spread:
Use the leftover veggies from the russian salad (potatoes and carrots), chop them and mix in mayonnaise.
Cut the bread in square shapes, fill them with the tuna and veggies batter, enjoy your delicious sandwiches with mustard mayo dip and russian salad.
For Egg Salad:
2 hard-boiled eggs
2-4 tablespoons mayonnaise
½ teaspoon mustard
1 tablespoon relish
salt and pepper
slices of bread
Finely chop boiled eggs.
Mix in mayo 1 tablespoon at a time, so not to add too much
Mix in mustard, relish, salt and pepper.
Put egg salad mixture on bread (Top sandwich with lettuce.
You may also try our new recipe:
Credits: Munira Kamal
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