Veg mayonnaise sandwich made with mixed veggies and mayo. Simple, quick and easy to make sandwich that makes for a great breakfast or snack. Feel free to use any veggies of your choice to make the mayonnaise sandwich.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 2
- Category: Breakfast
- Cuisine: world
Ingredients
- 4 slices bread
- 1 to 2 tablespoons butter
- 3 tablespoons Mayonnaise ((Substitute with Greek yogurt, sour cream or cream cheese))
- ¼ teaspoon black pepper ((crushed))
- 1 teaspoon red chili flakes ((adjust to taste))
- ¼ teaspoon garlic powder ((or 1 small garlic clove minced))
- ¼ teaspoon dry ground mustard (or 1 teaspoon Dijon mustard (optional))
- 1 pinch salt ((mayo is salted, so use only if needed))
- 1 teaspoon Lemon juice (optional)
- 2 tablespoons Onions (or shallots or green onions chopped finely)
- ¼ cup bell pepper ((capsicum, or firm tomatoes, chopped))
- 2 to 4 tablespoons Cabbage (or lettuce fine chopped (optional))
- 2 tablespoons carrots ((shredded/grated))
- 2 tablespoons sweet corn ((Boiled))
- 1 Green chili ((deseeded and chopped optional))
Method
Preparation
- Butter the bread slices on both the sides.
- Optional - Begin by toasting the buttered bread on a griddle or toaster. You can also skip toasting if you like to save sometime. If you are not serving right away toasting them is a good idea, since it prevents the sandwich from turning too soggy.
- To a mixing bowl add all the prepared veggies, garlic, black pepper, chili flakes, mustard and mayonnaise.
- Mix well and taste test. If required add more mayo, salt or seasoning to taste. If you want you may add a dash of lemon juice.
How to make Veg Mayo Sandwich
- Gently spread the prepared mayo mixture on 2 toasted bread slices.
- Place another slice and slice to triangles or squares. Serve mayonnaise sandwich 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.