Vegetable Sandwich Recipe: Easy & Quick Indian Breakfast/Snack

Ingredients

• 8 slices Bread (White or Brown)
• 2 tbsp Butter, softened
• 2-3 tbsp Green Chutney (Coriander-Mint Chutney)
• 1 medium Cucumber, thinly sliced
• 1 medium Tomato, thinly sliced
• 1/2 medium Onion, thinly sliced (optional)
• 1/2 medium Capsicum (Bell Pepper), thinly sliced (optional)
• 1 small Potato, boiled and thinly sliced (optional, for Mumbai style)
• 1/2 tsp Chaat Masala
• Pinch of Black Salt (Kala Namak) or regular salt
• Pinch of Black Pepper Powder

Instructions

1. 1

   Prepare the Vegetables: Thinly slice all your vegetables (cucumber, tomato, onion, capsicum, boiled potato). Ensure they are uniformly thin for easier layering and eating.

2. 2

   Spread Butter and Chutney: Take two slices of bread. Apply a generous layer of softened butter on one side of each slice. On one of the buttered slices, spread a thin, even layer of green chutney.

3. 3

   Layer the Vegetables: On the bread slice with green chutney, arrange the sliced vegetables in neat layers. Start with cucumber, then tomato, onion, capsicum, and finally, the boiled potato slices (if using). Overlap them slightly for stability.

4. 4

   Season and Top: Sprinkle chaat masala, black salt (or regular salt), and black pepper powder evenly over the layered vegetables. This adds a burst of Indian flavor.

5. 5

   Close the Sandwich: Place the other buttered bread slice on top, butter-side down. Gently press the sandwich to secure the layers.

6. 6

   Grill or Serve (Optional): You can serve the sandwich as is, or for a warm, crispy version, lightly grill it in a sandwich maker or on a tawa with a little butter until golden brown on both sides. Cut diagonally into two triangles.

7. 7

   Enjoy: Serve immediately with extra green chutney or tomato ketchup. Perfect for breakfast, brunch, or a light evening snack!