Chicken Salami Toast
Chicken Salami Toast in Indian Style is a delicious and easy-to-make appetizer that is perfect for any party or get-together. The toasts are topped with chicken salami, vegetables, and Indian spices, making them a crowd-pleaser. However, people with a pork allergy should avoid this dish. It is also a good source of protein and carbohydrates, making it a filling and satisfying snack or meal.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
288 kcal
Protein
18 g
Carbs
34 g
Fat
9 g
Fiber
8 g
Ingredients
Onion Finely Chopped
0.25 small cup (25g)
Turmeric powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Whole Wheat Bread
4 slices (120g)
Chicken, poultry, breast, skinless
100 gms (100g)
Green Bell pepper
0.25 cup, chopped (25g)
Smoked Paprika
1 tsp (2g)
Clove Garlic, Chopped
2 tsp (10g)
Dried thyme
1 tsp (2g)
Dried Rosemary
1 tsp (2g)
Cumin Powder
1 tsp (2g)
Olive Oil
1 tsp (5g)
Chopped Tomato
0.25 small cup (25g)
Instructions
Preparation
For Salami:
Grind the chicken meat in a meat grinder or food processor.
Combine minced chicken, spices, & oil in a bowl & mix thoroughly.
Form the mixture into a log, wrap tightly in plastic wrap, & twist ends to secure.
Refrigerate for 2 hours to firm up.
Heat oven to 180°C (350°F).
Remove plastic wrap, place the log on a baking sheet & bake for 25–30 mins.
Let cool completely, then slice into thin rounds.
Cooking Steps
Preheat the oven to 350°F (180°C).
Brush each slice of bread with olive oil and toast until lightly browned.
Arrange the chicken salami slices on top of the toasted bread.
In a mixing bowl, combine chopped onion, tomato, and green bell pepper.
Add cumin powder, turmeric powder, salt, and pepper. Mix well.
Spoon the vegetable mixture on top of the chicken salami.
Place the toasts on a baking sheet and bake for 5-7 minutes, or until the vegetables are cooked and the chicken salami is crispy.
Remove from the oven and serve hot.