Toasted Vegetable sandwich

  • Servings : 2
  • Prep Time : 10m
  • Cook Time : 10m
  • Ready In : 20m

Sandwiches are such a brilliant invention. I have loved sandwiches ever since I was a little child in Bombay where we have this unique culture of eating sandwiches on the street. I was so reminded of this when on holiday in Italy where the Italians stand on the streets and eat their steaming hot pizzas folded up.

Whether for breakfast, a quick lunchbox meal or any  other meal for that matter, sandwiches are one of the healthiest, wholesomest meals you can have and that too – in a jiffy!



  • Boiled carrots, potatoes, peas- 1 cup
  • Bread slices- 4-6
  • Ginger paste- 1/4 tsp
  • Chilli powder- 1/4 tsp
  • Garam masala- 1/4 tsp
  • Butter- enough to spread
  • Cumin seeds- 1 tsp (optional)
  • Amchur powder- 1 pinch
  • Oil/ butter/ ghee for brushing

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Step 1

Boil all the vegetables.

Step 2

Spread butter on the bread slices.

Step 3

Heat a wok .When hot, add oil. When hot, add in the cumin seeds. Add the vegetables.

Step 4

Add salt, chilli powder, garam masala and amchur powder. Let mix well until all the vegetables are flavoured. Let cool. This mixture can always be made ahead and refrigerated for a quick meal the next day.

Step 5

Mash coarsely and spread as much as you want on one slice of bread.

Step 6

Press the other buttered side on it.

Step 7

With a pastry brush, apply oil on both the topside and underside of the sandwich and pop into a hot grill.

Step 8

Toast till brown . Cut and serve with ketchup.

Step 9

If packing for a lunchbox, remember to pack it straightway into foil. The oil/ ghee applied on the sandwiches will keep them soft.


They are so yum, I can eat them every day!

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