Delicious Veg Cheese Sandwich

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.

This is a Bombay style delicious stuffed sandwich made with a filling of mix vegetables, topped with cheese and grilled or toasted. You can also enjoy these sandwiches without grilling or toasting them. The recipe is easily adaptable and customizable to made with your preferred veggies and cheese.

Ingredients

For Chutney

• 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

For Veg Cheese Sandwich

• 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

Instructions

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.
8. 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.
2. A generous coating of butter does not allow the bread to become soggy, when you apply the chutney.
3. Spread the mint-coriander chutney on all the bread slices.
4. 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.
5. Now top with grated cheese.
6. Cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.
7. 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.
8. You could also simply make the sandwiches and enjoy them without toasting or grilling.
9. Spread some butter on top of the hot sandwiches and serve Veg Cheese Sandwich hot with the remaining chutney and tomato ketchup.

Notes

• To make spicy sandwiches, increase the number of green chilies in the mint-coriander chutney.
• Add any variety of melty cheese. You can also top the veggies with cheese slices.
• You can omit adding the chutney if you prefer, but the green chutney does add a lot of flavor to these sandwiches.
• A few variations would be to add some eggless mayonnaise or greek yogurt to the sandwich.
• The recipe can be scaled up to make for small parties.