15 min.
1 (out of 3)
Vegetarians
Carnivores
Pescatarians
Vegan (check the alternatives)
2
ingredients
- Leftover Chipotle Potato Wedges
- A loaf of Bread
- A small bunch of fresh Cilantro
- 1 Cup of Mayonaise
- 2 Cups of Greek Yoghurt
- Salt & Peper
- Optional: 1 Lemon
alternative ingredients
☜☟☞
fresh Cilantro (Coriander) ☜☟☞ a bunch of fresh Parsley
Mayonaise ☜☟☞ 2x soft boiled Eggs (crushed & mashed)
Greek Yoghurt ☜☟☞ French Yoghurt, Skyr or other alternative Dairy
☜☟☞
TOOLS
- a Knife
- a Spoon
- a Spatula
- a Cutting Board
- a Sieve or Colander
- a clean Kitch Towel
- a Blender
- a Toaster
- a Jar (to store leftover Sauce)
steps (PREP. & ACTUAL COOKING)
- Wash & towel dry cilantro
- Pick a handful of cilantro leaves
- Add to blender
- Add mayonaise, yoghurt, salt & pepper to blender
- Optional: cut lemon into 2 halves
- Optional: squeeze a few drops of juice
- Add lemon juice to blender
- Give blender a few jolts
- Check taste
- When good, fill a Jar with this thick sauce
- Toast a few slices of bread
- Cut Chipotle Potatoes into thin slices
- Coat each side of a piece of Toast with this cilantro yoghurt sauce & slices of potatoes
- Build a stack of coated toast (like a BLT)