Toasted Vegetable sandwich
2014-01-03
- 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!
Ingredients
- 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
Method
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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