Open Face Chaiwalla Sandwich

      The idea for this sandwich came from a visit to the Chaiwalla Tea Room on rtes 41 & 44 in Salisbury, Connecticut. We were trying to find a tea factory in the town and stopped for lunch in the tea room. This sandwich can be made using many different types of greens, roasted meat, tomatoes and red onion slices for the onion lovers. Try pork, lamb, ham, or beef and lettuce, mesclun, arugula, fresh flat type parsley, roasted or raw red or green peppers and your favorite condiment.  My favorite would be thinly sliced roast pork, thinly sliced red onion, arugula and aioli on rye toast or homemade 5 seed wheat  bread.

Yield: 2 servings

Tuesday July 15, 1997

• 4 slices crusty country style bread, toasted
• aioli or herbed mayonnaise
• watercress
• chicken, roasted and sliced
• tomatoes, sliced

1.  Place 2-3 slices of toast, depending on the size of the toast on each of 2 plates.

2.  Spread the toast with aioli or herbed mayonnaise.

3.  Place watercress, arugula or choice of greens on toast.

4.  Cover with chicken and layer on the tomatoes.