breakfast · 20 min · serves 4
Veg Grilled Sandwich
Bombay-style grilled sandwich layered with chutney, veggies and cheese.
IndianizedKid-friendly
Ingredients
- Bread slices12 slicesGrains & Bread
- Potato (boiled)2 pcsProduce
- Tomato2 pcsProduce
- Cucumber1 pcProduce
- Onion1 pcProduce
- Capsicum1 pcProduce
- Beetroot (thin slices)1 pcProduce
- Cheese slices6 slicesDairy & Eggs
- Green chutney (mint-coriander)0.5 cupPantry
- Butter4 tbspDairy & Eggs
- Chaat masala1 tspSpices & Herbs
Method
- 1
Boil 2 potatoes till fork-tender. Peel, slice ¼ inch thick. Slice tomato, cucumber, onion, capsicum and beetroot thinly.
- 2
Butter one side of each bread slice. On 6 slices, spread green chutney on the un-buttered side.
- 3
Layer potato, tomato, cucumber, onion, capsicum and beetroot. Sprinkle chaat masala and salt. Top with cheese slice and close with another chutney-spread slice.
- 4
Grill in a sandwich maker (or weighted tawa) 4–5 mins till golden and cheese melts.
- 5
Slice into quarters, brush tops with butter, dust extra chaat masala. Serve hot with chutney and ketchup.
Adapted from Dassana's Veg Recipes – Bombay Veg Sandwich