This scrumptious Indian style Veg Club Sandwich recipe with a unique twist makes it different from the traditional club sandwiches. It has 3 layers of bread stuffed with fillings of cucumber, tomato, green chutney, veggie cheese slaw and gram flour pancakes. These sandwiches can be made in about 40 minutes.

Recipe Snapshot

  • Prep time: 15 minutes
  • Cook time: 25 minutes
  • Total time: 40 minutes
  • Yield: 3 · 3 Veg Club Sandwiches
  • Category: Snacks
  • Cuisine: Indian

Ingredients

  • ½ cup gram flour ((besan))
  • ¼ cup onions (- finely chopped)
  • ⅓ cup tomatoes (- finely chopped)
  • 1 tablespoon coriander leaves (- chopped, (cilantro))
  • ⅛ teaspoon carom seeds ((ajwain))
  • ⅛ teaspoon turmeric powder ((ground turmeric))
  • ⅛ teaspoon red chili powder (or cayenne pepper)
  • ⅛ teaspoon garam masala
  • ⅓ cup water (or add as required)
  • salt (as required)
  • oil (as required to pan fry)
  • 1 tomato (- thinly sliced, medium-sized)
  • 1 cucumber (- thinly sliced, small to medium-sized)
  • lettuce leaves (as required - optional)
  • ⅓ cup cabbage (- grated)
  • ⅓ cup capsicum (- finely chopped (green bell pepper), can use any colored bell pepper)
  • ⅓ cup carrot (- grated)
  • ⅓ cup cheddar cheese (- grated or swap with grated processed cheese)
  • ⅓ to ½ cup mayonnaise
  • 1 to 2 tablespoons cream (- optional)
  • ¼ teaspoon black pepper powder (or add according to taste)
  • 1 to 2 pinches salt (- optional)
  • 1 cup coriander leaves ((tightly packed) or ½ cup each of mint leaves and coriander leaves)
  • ½ teaspoon chaat masala powder
  • 1 teaspoon green chilies (- chopped or 1 to 2 green chillies)
  • 1 to 2 teaspoons water (for blending, or add as required)
  • 12 bread slices
  • butter ((softened), as required)

Method

Preparing sandwich chutney

  1. Rinse coriander leaves very well with water. Drain very well.
  2. Then in a small blender or mixer-grinder take the coriander leaves, chaat masala powder, green chilies and salt.
  3. Add 1 to 2 teaspoons water. Blend to a smooth and fine but thick to medium-thick consistency. Remove the chutney in a bowl and set aside.

Preparing cheese slaw stuffing

  1. Grate or shred carrot, cabbage and finely chop the capsicum. You can blanch the cabbage if you want. You will need ⅓ cup each of grated carrots, cabbage and finely chopped capsicum.
  2. Take the veggies in a mixing bowl. Add the grated cheddar cheese and eggless mayonnaise.
  3. Season with black pepper. Add salt if you like. You can also add 1 to 2 tablespoons of light cream.
  4. Mix very well and keep aside. You can keep in the fridge too for about 30 minutes.

Making besan chilla

  1. Take gram flour) in a mixing bowl.
  2. Add all the ground spices, chopped onions, tomatoes and coriander leaves. For a spicy besan chilla, add ½ to 1 teaspoon of finely chopped green chillies.
  3. Add ⅓ cup water or add as required.
  4. Mix very well and make a smooth batter having a medium consistency without any lumps.
  5. Heat a skillet or shallow frying pan. Spread some oil on the tawa.
  6. Take some batter in a large serving spoon and spread to a small sized chilla.
  7. Cook the chilla on a low to medium flame.
  8. When the top side looks cooked, drizzle some oil on it and spread it with a spoon.
  9. When the base is crisp and golden, then flip over and cook the other side too.
  10. Cook till you see golden spots on the second side.
  11. Remove and keep aside.
  12. In the same way, prepare all the chilla and keep aside.

Making club sandwich

  1. In the same pan or skillet on a low to medium heat, toast bread slices. Place 2 to 3 bread slices.
  2. Turn over when one side is lightly toasted and toast the second side. You can toast the bread more if you want.
  3. Then spread some butter generously and evenly on all the 12 toasted bread slices.
  4. Spread the green chutney in a thin layer also on all the slices.
  5. Place 3 to 4 thin slices each of the cucumber and tomatoes.
  6. Sprinkle a few pinches of black pepper powder, chaat masala powder and salt.
  7. Place a toasted slice on top with the side having the butter and green chutney spread facing the cucumber and tomatoes.
  8. Spread butter on top of this slice.
  9. Spread some of the cheese slaw on this slice.
  10. Cover with a third bread slice and spread butter on this slice too.
  11. Now place the besan chilla.
  12. Cover with the last and fourth slice.
  13. With a sharp knife slice the sandwiches in four rectangle or two or four triangle pieces.
  14. Serve club sandwich immediately with tomato ketchup and a side accompaniment like potato chips or wafer or french fries.
  15. Assemble all sandwiches this way and serve them immediately.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.