Grilled Vegetable Sandwich with Green Chutney (Home-Style)
35 minutes
1 read
About Grilled Vegetable Sandwich with Green Chutney (Home-Style)
A crisp, toasty vegetable sandwich layered with potato, cucumber, tomato and a bright green chutney. The filling is seasoned with chaat masala and black pepper for a street-style flavour.It is grilled with just a little ghee, so it stays light, and it comes together quickly once the potato is boiled.
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Recipe Time & More
Prep25 minutes
Cook10 minutes
Total35 minutes
Ingredients
For the Sandwich
- 4 slices Whole wheat bread Or multigrain bread
- 1 Potato Medium, boiled and cooled
- 1/3 cup Cucumber Thinly sliced
- 1 Tomato Medium, thinly sliced
- 1/4 cup Onion Thin rings
- 1/4 cup Capsicum Thin rings
- 1/2 tsp Chaat masala
- 1/4 tsp Black pepper Freshly crushed
- 1/4 tsp Salt
- 1 tsp Ghee Softened, for grilling
For the Green Chutney
- 1/2 cup Fresh coriander leaves Packed
- 2 tbsp Fresh mint leaves
- 1 Green chilli
- 1 tsp Lemon juice
- 1/4 tsp Cumin seeds
- 1/4 tsp Salt
- 2 tbsp Water
Instructions
Preparing the Filling
- Boil the potato in a pressure cooker for 2 whistles or in a pot for 15 minutes until tender. Let it cool, peel and cut into thin slices. Pat the cucumber, tomato, onion and capsicum slices dry with a paper towel.
- Blend all the chutney ingredients into a smooth green chutney.
Assembling and Grilling
- Spread the green chutney generously on all 4 bread slices. On 2 of the slices, layer the potato, cucumber, tomato, onion and capsicum. Sprinkle the chaat masala, black pepper and salt over the vegetables and close with the other slices.
- Spread a thin layer of ghee on the outside of each sandwich. Grill on a hot tawa or in a sandwich maker over medium heat for 3 minutes per side until crisp and golden. Cut into triangles and serve hot.
Recipe Notes
Good To Know
Layering the chutney directly on the bread keeps the sandwich flavourful without needing butter or cheese. Patting the vegetables dry stops the bread from turning soggy.How to Use in the Meal Plan
Serve 1 sandwich (2 slices of bread) with a spoonful of the extra chutney as your breakfast. This is a weekday recipe and takes about 35 minutes.Expert Tips
Salt the vegetables only just before closing the sandwich, as salt draws out water. Boil the potato the night before to save time in the morning. Grill on medium heat so the bread crisps while the filling warms through.Serving Suggestion
Serve hot and cut into triangles with the leftover green chutney on the side.Storage Instructions
Best eaten fresh. Store the chutney in the refrigerator for up to 1 day. The boiled potato can be prepared a day ahead.Related Posts You May Like
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Recipe Nutrition
Calories: 287kcalCarbohydrates: 51gProtein: 11gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 1215mgPotassium: 889mgFiber: 9gSugar: 8gVitamin A: 1601IUVitamin C: 62mgCalcium: 138mgIron: 3mg
