Rainbow Sandwich Recipes | Breakfast Sandwich|Picnic Sandwich Recipe

I have always love sandwiches and I make this sandwich often for picnic and when go for some long drives. This the perfect healthy way snack or be it a breakfast it serve both your eyes and tummy very well :). I have been a fan of rainbow foods as you might see many rainbow recipes I have shared.. This has only 3 colors but still I like to call it a rainbow sandwich for no reason. If you are wondering how to include veggies in your kids diet who are little choosy in eating veggies then this must be the best way to make them a breakfast sandwich with some juice to go with . This sandwich can also be made for kids after school , or for evening snacks. My H is a kid for me he always comes home thinking I wud prepare some snack for him and so whenever I don’t get much time I prepare this sandwich for him and he enjoy’s it well.

I love to make rainbow foods as wud have seen in my past post Rainbow panna cotta, rainbow swirl  bread , But am loving this much more because it is made with no food and the natural colors of veggies makes this sandwich more healthy and attractive. For those fuzzy eaters who don’t like vegetable this might be a surprise to  them that vegetables in this yummy way.. This the prefect sandwich to prepare for a picnic day. Now moving on to the recipe.. I used beetroot, carrot and spinach but you can use what so ever vegetable to want in your sandwich.Lets quickly take a look how to prepare this easy breezy sandwich..

   Rainbow Sandwich

Recipe Category	Preparation time	Cook time
Sandwich	15 mins	15 mins

     Ingredients

    Bread  Slices – 6 Nos
    Grated carrot- 3 tbsp
    Beetroot – 3 tbsp ( Boiled and pureed)
    Spinach – 3 tbsp ( Blanched and pureed)  
    Cream Cheese – 6 tbsp 
    Softened Butter – 1 1/2 tbsp
    Salt to taste
    Pepper to taste

     Method

• In three different bowls add grated carrots, beet root puree, spinach puree respectively.
• Add 2 tbsp if cream cheese, pepper , salt and 1/2 tbsp butter in each bowl.
• Mix them well with separate spoons.
• In one slice apply spinach spread, in the next slice spread carrot spread and keep them on top of the spinach spread bread. Next in another slice spread beetroot spread.

• Make sure you  arrange the slice spread side up.
• Cover it with a cling wrap , Refrigerate for 10-15 mins.We refrigerate so that there are clean cuts and the spread is not sloppy.
• Now take off the cling wrap and trim the brown corners.
• slice the bread into rectangle or triangle .