Sandwich

Kitchen Gear:

Cutting board

Cutting food items with sharp knife (Parental supervision is necessary)

Measuring spoons

Medium bowl

Can opener

Colander or strainer

Potato masher or fork

Ingredients:

2 tbsp vegetable or olive oil

2 tbsp plain yogurt

It’s also heavily spiced and densely filled with hearty ingredients like a slice of 1 celery stalk, thinly sliced.
When I say ‘mustard’ I’m not talking about prepared yellow mustard you would use for sandwiches, but mustard seeds – usually about 1 tsp of them of your choosing.
2 leaves of scallions, washed and thinly chopped or 2 tablespoons red onion finely chopped
2 tablespoo relish or fine diced pickles preferably dill.
1/4 tsp salt
Instructions:

Preheat oven at 375F and fold all the above ingredients in medium mixing bowl and make sure it is fully blended.
Add one of the following options:Add one of the following options:
1 (15-ounce) can chickpeas, drained, rinsed and ˜coarsely˜ mashed using a potato masher or a fork.
4 boiled and cooled eggs, shelled and chopped or for granules with a potato masher or a folk.
2 : Tues cans of tuna of your choice) But for this recipe, we will be using five-ounce cans.
Mix thoroughly. Though it’s best to use it right away, you can also cover it and refrigerate for a max of 2 days.