Anyway, this is my kind of sandwich, you guys. It’s immensely versatile and you can have one for breakfast, a snack, at a picnic, served a party, you know? One of those wonderful evening snack recipes that turn out great each time and can show up anywhere and look like its dressed for the occasion. TH and I recently had this sandwich for breakfast. I actually made this the day after attempting the Bombay street-style vegetable sandwiches since I had a bunch of the vegetables left over. In general, I don’t like warming up raw cucumber but TH likes his sandwich with them so I added some to his portion, which is what you see in the pictures. I don’t own a grill pan (I know! A food blogger who doesn’t own a grill pan – the blasphemy) so this was grilled up on a heavy iron tawa. The grill marks are absent but the sandwiches were absolutely crispy and delicious on the outside with the filling warmed up just so. I used a quick chutney with coriander and green chillies but you can use the classic green chutney in this sandwich as well, just like in Bombay veg sandwiches. If you love to experiment with bread and fillings, I highly recommend this bread roll with paneer filling that’s one of the most popular recipes in this website. I also like adding cheese to my guacamole sandwiches and these cheese sandwiches with mint chutney, perfect for a picnic or your tiffin box. Browse all sandwich recipes on Edible Garden here. On to make some grilled sandwiches now!
INGREDIENTS: 8 slices of bread, any kind A few slices of boiled potatoes 1 cup of tomatoes, cut into thin circles 1 cup of cucumber, cut into thin circles 4 tbsp of any spicy chutney 1 tsp of pepper powder 4-6 tbsp of salted butter, at room temperature 1/2 cup of thinly sliced onions 3 tbsp of chopped coriander (cilantro) leaves Salt to taste INSTRUCTIONS: Step by step pictures for making grilled vegetable sandwich Prepare the vegetables by boiling and slicing the potatoes and slicing the remaining into thin circles Remove the crust from bread slices and butter half the slices on one side generously Add green chutney on the same buttered side. I used a mix of coriander leaves, garlic, green chillies, lemon juice, and salt to make a quick green chutney. You can also use the green chutney used in chaat, I just didn’t have any in hand Layer up the vegetables. Potatoes go first. Then onions, tomatoes, and cucumber, Add salt and pepper as required. Place the non-buttered slice on top and butter the outside of this slice generously Place on the hot tawa (or grill) with the buttered-side down and press down gently yet firmly with a spatula. Butter this side as well while you wait for the first side to grill up Flip over gently when the first side is golden brown and crispy. Now grill the second side When the sandwich is fully toasted, remove, place on a cutting board and use a sharp knife to cut diagonally Serve hot with more chutney or tomato ketchup For grilled vegetable sandwich recipe in Hindi, Marathi, Tamil, Telugu, Kannada, Urdu, Malay, etc, please use the Google Translate button in the sidebar
