Loads of fibre and vitamin-rich veggies and low-fat butter go into these sandwiches with a difference. Low in calories, the whole wheat rolls are apt for weight watchers, diabetics and people with heart disease.
|Whole wheat hot dog roll||2|
|Melted low fat butter||2 Teaspoon (for brushing)|
|Tomato ketchup||4 Teaspoon|
|Olive oil||2 Teaspoon|
|Finely chopped onion||1/4 Cup (4 tbs)|
|Chopped and boiled carrots||1/4 Cup (4 tbs)|
|Blanched and chopped babycorn||1/4 Cup (4 tbs)|
|Blanched broccoli florets||1/2 Cup (8 tbs)|
|Low fat milk||1/4 Cup (4 tbs) (99.7% fat|
|Dry red chili flakes||1/2 Teaspoon|
1.Cut each hot dog roll horizontally into 2 halves and scoop the center of each to make light depression for topping. Keep the scooped bread pieces aside.
2.In a non-stick pan, heat oil, add onion and sauté over medium flame for 1-2 minutes.
3.Add carrot, baby corn and broccoli. Stir and cook for another 1-2 minutes.
4.Stir in the scooped bread pieces, milk, salt and chili flakes. Stir occasionally and cook for 2 minutes. Divide the topping into 4 equal portions and set aside.
5.Apply ¼ teaspoon of butter on both sides of each hot dog roll halve and toast them lightly on griddle until golden brown on both sides.
6.Spread topping on each scooped side of roll and top each with 1 teaspoon of tomato ketchup.