Vegetable sandwich

This Indian street food favorite is filled with spiced coriander chutney and delicious vegetables, then grilled to perfection. This is another easy and healthy veg grilled sandwich recipe that can be made for a quick breakfast and brunch. Grilling makes a huge difference. It gives the sandwich a crunch.  Grilling can be omitted to make a vegetable sandwich.  Grilling the sandwich makes the bread slices golden crisp.

First prepare and keep all ingredients required to make the sandwich ready. 

ingredients: 
Bread 8 (to make 4 sandwich)
Tomato 2 medium sized-thinely sliced 
Boiled potatoes 2 medium sized-peeled and thinely sliced 
Cucumber 1 medium peeled and sliced
Boiled beetroot 1 medium sized-peeled and thinely sliced
Onion 1 medium sied-thinely sliced.
Green chutney 1/2 cup
Butter  as needed
Sandwich masala

Optional: 
lettuce
cheese
mayonnaise
tomato ketchup
paneer/tofu slice
 hummus

Prepare Vegetables

Steam 1 medium beetroot and 2 medium potatoes in steamer or pressure cooker. Once cooled Peel and slice the beet and potatoes thinly.

Chop the cucumber, tomatoes and onions in thin round slices. 

Lettuce is optional 

Make Green Chutney

Take 1 cup tightly packed coriander leaves, ½ teaspoon cumin powder, 1 teaspoon chopped green chillies and 1 to 2 chopped garlic cloves (small to medium-sized, optional), in a chutney grinder jar or food processor. Add ½ teaspoon lemon juice, ¼ teaspoon black salt and white salt as required.Grind the chutney ingredients till smooth. If you cannot grind, then add 1 or 2 tablespoons of water. Add minimum water. Chutney should be thick in consistency. Otherwise sandwich will become soggy.

Assemble Sandwich

Using the bread slice of your choice (whole wheat, white, multigrain or brown), spread a relatively liberal and even layer of butter on the inside slices of your bread.

Butter helps to create a barrier for the chutney so your bread doesn’t get soggy. Spread a thin layer of green chutney over the butter.Sprinkle with a pinch or two of sandwich masala 

Now put  2-3 slices of potato on 1 bread. Layer with tomato, onion, cucumber slices and beet slices (if using them). Add another pinch or two of sandwich masala. Put other slice of bread with butter and green chutney on inner side. Now Spread a thin layer of butter on the outside layer of the top bread slice before grilling.

How to make Grill Sandwich

Preheat your grill. When warm, flip the sandwich so the butter side goes down. Butter the outside of the now top piece of bread. Close the lid. It will take 5 minutes to grill.

Variations:

Bread: Any sort of bread White, wheat, brown, multigrain or sourdough bread slices should work. 

Vegetables: The beauty of this sandwich is that you can add any veggie. 

Feel free to add lettuce, bell peppers, even cheese to the mix to make this sandwich really work for you. One can also add hummus, paneer, tofu or cheese for an added boost. Tomato ketchup, mayonnaise can also be added. Even if you don't like onion or cucumber, it can be omitted.

  • Preperations ahead: You can prepare the coriander chutney, boil the potatoes the night before and then refrigerate them. So in the morning quick hours. However, vegetables must be sliced before assembling to keep its freshness. 

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