Toasted Vegetable sandwich2014-01-03
- 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
Boil all the vegetables.
Spread butter on the bread slices.
Heat a wok .When hot, add oil. When hot, add in the cumin seeds. Add the vegetables.
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.
Mash coarsely and spread as much as you want on one slice of bread.
Press the other buttered side on it.
With a pastry brush, apply oil on both the topside and underside of the sandwich and pop into a hot grill.
Toast till brown . Cut and serve with ketchup.
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!