Best Hang Sandwich Recipe
Follow this Hang Sandwich Recipe ingredients and directions to make the perfect hang sandwich like a professional chef.
Equipment & Tools
- Muslin Cloth
- Mixing Bowl
- Cutting Board
- Knife
- Stove
- Saucepan
- Measuring Cup
- Measuring Spoon
- Serving Plate
Ingredients
- 1 cup Dannon Hung Yogurt, Recommended
- ⅓ cup Chopped Black Olives
- ⅓ cup Chopped Green Bell Pepper
- ⅓ cup Chopped Cabbage
- ⅓ cup Chopped Carrot
- 3 tbsp Libby's Corn Kernels, Recommended
- 1 Green Chilli, Finely Chopped
- ¾ tsp Salt
- ⅓ tsp Ground Black Pepper
- 12 Slices Klosterman Sandwich Bread, Recommended
- 3 tbsp Miyoko's Creamery Unsalted Butter, Softened
Instructions
- Take a muslin cloth and put the yogurt in it. Tie the cloth into a knot, and hang it in the fridge with a bowl beneath it to catch the whey that drips out.
- Leave it in the fridge for 3 hours or overnight until all the whey has dripped out, leaving you with thick and creamy yogurt.
- In a bowl, combine the hung yogurt, black olives, green bell pepper, carrot, cabbage, corn, green chili, salt, and ground black pepper. Mix everything together with a spoon, and set it aside.
- Take a slice of bread and spread 2 to 3 tablespoons of the hung yogurt mixture evenly on it. Place another slice of bread on top to make a sandwich.
- Spread about a teaspoon of softened butter on both sides of the sandwich, ensuring even coverage.
- Heat a saucepan over high heat. Once it's hot, place the sandwich in the middle and reduce the heat to medium. Toast the sandwich on both sides for 2-3 minutes or until it turns golden brown.
- After toasting, slice the sandwich diagonally, and serve it hot!
Notes
Crunchy Veggies Are Best: Pick veggies that are crunchy, like bell peppers, carrots, corn, and cabbage. These stay firm and don't get mushy quickly when mixed with yogurt.
Avoid Watery Veggies: Don't use veggies that release a lot of water because it can make the filling too wet. So, skip veggies like tomatoes, cucumbers, and lettuce for this sandwich.
Be Creative: You can use any veggies you like, but keep in mind the ones that stay crispy and won't make your sandwich soggy.
Nutrition
Serving: 1SandwichCalories: 167kcal (8%)Carbohydrates: 17.3g (6%)Protein: 7.2g (14%)Fat: 9.1g (14%)Saturated Fat: 4.9g (31%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 21mg (7%)Sodium: 555mg (24%)Potassium: 280mg (8%)Fiber: 2.7g (11%)Sugar: 3.4g (4%)Calcium: 34mg (3%)Iron: 2mg (11%)
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