1 cup fresh shredded coconut
1 cup finely chopped white or red onions
2-3 Thai green chiles, chopped fine
3/4 tsp salt or to taste
1-2 tbsp fresh lemon juice or to taste
10 slices of white bread
Butter, enough for 10 slices of bread
Pull out that neglected sandwich maker and pre-heat it.
Mix all ingredients together, except bread and butter. Set aside.
Butter one side of 10 slices of your favorite sliced bread. Whole wheat bread is more nutritious but white bread tastes best for these sandwiches.
Place about 1/3 cup of coconut-onion mixture onto the unbuttered side of a slice of bread. Place carefully in sandwich toaster, buttered side down.
Spread the mixture evenly over the slice, leaving some margin on the edge. (If my butter looks unusually yellow, it’s because — gasp! — I ran out of butter and used ghee instead, albeit a little more sparingly than I would butter.
Cover with another slice of bread, buttered side on the outside. Cover and toast for about 5 minutes or as long as it takes in your sandwich maker to make crispy golden sandwiches.
The mixture will be very hot so allow some steam to escape before you chomp down into it. Serve hot!
These are my favorite toasted sandwiches. My mother would make these for breakfast on Sunday mornings. I can eat them for any meal.