Delicious and filling Vegetable Cheese Sandwich made with assorted mix veggies like tomato, cucumber, onion, bell peppers, boiled potatoes topped with grated cheddar and later grilled to perfection.

Recipe Snapshot

  • Prep time: 30 minutes
  • Cook time: 10 minutes
  • Total time: 40 minutes
  • Yield: 3
  • Category: Breakfast, Snacks
  • Cuisine: Indian, Mumbai Street Food

Ingredients

  • 1 cup coriander leaves
  • 1 cup mint leaves
  • 1 inch ginger (- chopped)
  • 1 or 2 green chili (- chopped)
  • ½ teaspoon chaat masala ((optional))
  • black salt (or regular salt or rock salt as required)
  • 1 to 2 tablespoons water (or as needed, to grind the chutney)
  • 3 to 4 drops lemon juice (- optional)
  • 8 to 10 slices whole wheat bread (or white bread or brown bread)
  • 1 tomato (- medium-sized, thinly sliced)
  • 1 onion (- small to medium-sized, thinly sliced)
  • 1 cucumber (- small to medium-sized, peeled and thinly sliced)
  • 1 capsicum ((green bell pepper) - small, thinly sliced)
  • 1 beetroot (- thinly sliced, optional)
  • 1 potato (- boiled, thinly sliced)
  • ½ to ⅔ cup cheddar cheese (- grated or shredded, can add cheese as required)
  • butter (- softened, at room temperature, as needed)
  • 1 to 2 teaspoons chaat masala (or sandwich masala to sprinkle on the veggies, add as required)
  • black salt (as required, to sprinkle on the veggies)

Method

Preparation

  1. Prepare the chutney first. Blend all the ingredients mentioned under the list 'for chutney' in a grinder or small blender.
  2. Add very little water. The chutney has to be of thick or slightly thick consistency.
  3. Keep the chutney aside.
  4. Steam or boil the potatoes and beetroot. You can cook these veggies in a pressure cooker or instant pot adding water as needed.
  5. Once cooled, peel them and slice them thinly. Set aside.
  6. Rinse and peel the onions and cucumber. Slice them thinly into round slices.
  7. Rinse and remove the seeds from the capsicum. Slice it thinly. Also slice the tomatoes thinly. Keep the sliced veggies aside. Grate the cheese and set aside.

Making veg cheese sandwich

  1. Slice the edges of the bread if you prefer. Spread butter evenly on all the slices. Make sure the butter covers the entire of bread. A generous coating of butter does not allow the bread to become soggy, when you apply the chutney.
  2. Spread the mint-coriander chutney on all the bread slices.
  3. Place the onion, tomato, potato and capsicum slices. Sprinkle a pinch of chaat masala or sandwich masala evenly on them. Also sprinkle a pinch of black salt evenly.
  4. Now top with grated cheese.
  5. Cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.
  6. Toast for 2 to 3 minutes or till the bread gets toasted well and is cripsy and golden. Toast the remaining sandwiches in the same way.You could also simply make the sandwiches and enjoy them without toasting or grilling.
  7. Spread some butter on top of the hot sandwiches and serve Veg Cheese Sandwich hot with the remaining chutney and tomato ketchup.

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.