Fajita Sandwich

ارسلان مرتضویCuisinier

Ingrédients

• 6 sandwich bread, large of any desired type
  6 bread
• 500 grams veal
  500 grams
• 1 cup mushrooms, chopped
  1 cup
• 1 large green bell pepper
  1 piece
• 3 onions, sliced
  3 pieces
• 1 cup lettuce, sliced
  1 cup
• 1 medium tomato
  1 piece
• A pinch of spices including mixed spices, black pepper, paprika, curry, cinnamon
  0
• 1 tablespoon soy sauce
  1 tablespoon
• 1 tablespoon steak sauce
  1 tablespoon
• 3 tablespoons mayonnaise
  3 tablespoon
• 4 tablespoons ketchup
  4 tablespoon
• 1 tablespoon hot sauce
  1 tablespoon
• 1 tablespoon mustard
  1 tablespoon

Mesures

1. 1

   To prepare the filling, cut the meat into thin longitudinal slices as in shawarma.

   Matériel requis:

   Couteau

   Planche à découper

   5 minutes
2. 2

   In a pot over heat, add oil and sauté the onions with a pinch of salt and a pinch of black pepper until they soften.

   Matériel requis:

   🍳

   Pot

   5 minutes
3. 3

   Add the meat slices and stir with the onions until the color changes, then add all the mentioned spices, and let it simmer until the meat is 3/4 cooked.

   10 minutes
4. 4

   Add salt, sweet pepper, and mushrooms together, stir and let the mixture cook completely.

   5 minutes
5. 5

   Remove from heat, add soy sauce and steak sauce, stir until ready for stuffing.

   2 minutes
6. 6

   Cut the tomato into thin halves, and slice the lettuce.

   Matériel requis:

   Couteau

   Planche à découper

   5 minutes
7. 7

   To make the sauce, mix all the sauce ingredients well and let it sit until use.

   5 minutes
8. 8

   Open the bread, spread an appropriate amount of sauce on the bread, then add an appropriate amount of filling according to the size of the bread used, and then add lettuce slices and tomato pieces.

   5 minutes
9. 9

   Repeat the process for all the bread until the quantities are used up.

   5 minutes
10. 10

    Serve the fajita sandwiches on a suitable plate, enjoy your meal.

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques