Deem Ruti or Anda Pau or Egg Sandwiches

Deem Ruti 

Making breakfast for a crowd can be daunting. Over the holidays we had a full house which was a lot of fun. Even though I was well-prepared to make several breakfasts, lunches and dinners, the weather did not cooperate. Temperatures were frigid and windows were iced in place and we hate the smell of stale food in the house, so we ate out a lot - a whole lot!

The Stuffing Inside

King's Hawaiian Rolls are fluffy, portion-sized with a slight sweetness that we all love, but reserve for the holidays. These bite-sized sandwiches are sold as snacks by street vendors in all the metropolitan cities in India. We love our omelettes with minced onions and tomatoes and green chilies which makes a delightful filling for the sandwiches. I went a step further and added slices of provolone cheese and sliced chicken to the mix.

Topped and Fried

Once the bottoms of the buns are smothered with the eggs, cheese and chicken, the buns are covered with the top halves and fried in butter. The little snack-sized buns are then segmented and served with ketchup or a variety of chutneys like tamarind or mint chutney, or sweet chili sauce.

Chicken Salad Burritos

Chicken Salad Burritos

There was a package of rotisserie chicken breast slices from the deli in the fridge and it was close to lunch time, so the quickest thing to do was make chicken salad sandwiches. 

Diced Ingredients

Any kind of cooked chicken works well in a chicken salad, but the tastiest probably would be to poach a fresh boneless chicken breast and chop that up. To the chicken I added half a Fuji apple, a red shallot, half a beefsteak tomato, a red chili, mayonnaise and salt. Everything was diced and placed at the ready.

Combine in a Bowl

The ingredients were all dumped into a mixing bowl and thoroughly mixed together.

Transfer to a Serving Dish

The salad was transferred to a serving dish and two tortillas were toasted in the toaster oven.

Fill the Tortillas

Two tablespoons of the chicken salad were placed down the center of each tortilla. The larger whole wheat tortilla is Hubby's preference, while I like a white flour tortilla.

Roll & Slice

The tortillas were rolled, burrito style, sliced down the middle and served. This was a light lunch that came together in a jiffy.

Ingredients (all diced except tortillas):

2 tortillas, toasted

1 (9 oz.) package sliced deli chicken

1/2 beefsteak tomato

1/2 Fuji apple

1 Thai red chili pepper

1 red shallot, peeled

4 Tbsp. Hellman's Real Mayonnaise

salt and pepper to taste

Directions:

1. Combine all ingredients thoroughly.
2. Toast 2 tortillas and fill with 2 Tbsp. each chicken salad.
3. Roll up like a burrito, slice each tortilla in half and serve.