Description
Grilled veggie sandwich with a spicy kick! Perfect for a quick lunch or light dinner.
Ingredients
Units
Scale
- 8-10 slices white or brown bread or whole wheat bread or sandwich bread
- 1 medium (1 medium) potato, boiled and sliced into rounds
- 1 small to medium (1 small to medium) cucumber thinly sliced
- 1 small (1 small) onion thinly sliced
- 1 small to medium (1 small to medium) tomato, thinly sliced
- butter as required
- chaat masala powder as required
- roasted cumin powder as required
- black salt or regular salt as required
- freshly milled black pepper - optional
- tomato ketchup or sauce to be served with the sandwiches
- 1 cups (237 ml) chopped fresh coriander leaves/cilantro
- 1-2 (1-2) garlic cloves, chopped
- 1 (1) green chili, chopped
- 1/2 to 3/4 tsp lemon juice or as required
- 1/2 tsp cumin powder
- black salt or rock salt or sea salt as required
Instructions
- Boil the potatoes until soft but not falling apart. Peel and slice them.
- Rinse, peel, and slice the onion, tomatoes, and cucumber into thin rounds.
- Butter all bread slices evenly and generously to prevent sogginess. Spread green chutney on the slices.
- Place a few potato slices on the chutney, then sprinkle with roasted cumin powder and chaat masala powder.
- Add 2-3 cucumber, tomato, and onion slices. Sprinkle with roasted cumin powder, chaat masala powder, and black salt.
- Cover the sandwiches with the remaining bread slices.
- Spread butter on top of the bread slices.
- In a preheated grill (temperature not specified), place the sandwich butter-side down. Spread butter on the top.
- Close the grill and grill for 2-3 minutes, or until crisp and golden.
- Remove the grilled sandwiches with a wooden spatula and grill remaining sandwiches in batches.
- Serve hot with tomato ketchup and coriander/cilantro chutney or another green chutney.
- For the Chutney:
- Grind all chutney ingredients in a blender to a smooth paste using very little water. Refrigerate leftovers in an airtight container.
Notes
- For a spicier sandwich, add a pinch of red pepper flakes to the chutney.
- To prevent soggy bread, grill the sandwiches over medium heat for even cooking.
- Leftover chutney can be stored in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 6 minutes
- Category: Sandwich
- Method: Grilling
- Cuisine: Indian
Nutrition
- Serving Size: 1 sandwich
- Calories: 300
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 5
- Carbohydrates: 40
- Fiber: 4
- Protein: 5
- Cholesterol: 10