About This Recipe
Make a quick and healthy veg sandwich at home—order fresh bread, butter, vegetables and chutney from Sewapoint’s online grocery store.
Ingredients
- 14 slicesBread slices (white or brown)
Soft base of the sandwich; toast or use fresh
- 22 TbspButter
Spreads on bread for flavor and moisture barrier
- 32 TbspGreen chutney
Coriander-mint chutney for zing
- 4½ mediumCucumber, thinly sliced
Adds cool crunch
- 51 mediumTomato, thinly sliced
Juicy and tangy layer
- 6½ mediumOnion, thinly sliced
Sharp flavor and bite
- 7½ mediumBoiled potato, sliced (optional)
Adds softness and substance
- 8¼ mediumBell pepper (capsicum), sliced
Sweet and crunchy flavor
- 9½ tspChaat masala or black pepper
Seasoning for taste boost
- 10PinchSalt
Balances flavors
Ingredients
- 14 slicesBread slices (white or brown)
Soft base of the sandwich; toast or use fresh
- 22 TbspButter
Spreads on bread for flavor and moisture barrier
- 32 TbspGreen chutney
Coriander-mint chutney for zing
- 4½ mediumCucumber, thinly sliced
Adds cool crunch
- 51 mediumTomato, thinly sliced
Juicy and tangy layer
- 6½ mediumOnion, thinly sliced
Sharp flavor and bite
- 7½ mediumBoiled potato, sliced (optional)
Adds softness and substance
- 8¼ mediumBell pepper (capsicum), sliced
Sweet and crunchy flavor
- 9½ tspChaat masala or black pepper
Seasoning for taste boost
- 10PinchSalt
Balances flavors
Instructions
- 1Trim the edges of bread slices if preferred. Apply butter on one side of each slice.
- 2Spread green chutney evenly over the buttered side of two slices.
- 3Layer cucumber, tomato, onion, bell pepper and optional potato slices evenly over one chutney-spread slice.
- 4Sprinkle a pinch of salt and chaat masala or black pepper over the veggies.
- 5Cover with the other chutney-side-down bread slice to form a sandwich.
- 6Serve as is for a cold sandwich or toast/grill in a sandwich maker until golden brown and crisp.
- 7Slice diagonally and serve with ketchup or extra chutney.
Shop for Ingredients
No shopping data available for this recipe.