how to make veg cheese toast sandwich recipe

how to make veg cheese toast sandwich recipe

veg cheese toast sandwich recipe with step by step photos – toast and sandwiches recipes are easy and quick to make. specially good for morning hours when you are running short of time. you can also pack sandwiches for tiffin box or for a short picnic.

i always prefer to use whole wheat bread or brown bread or multi grain bread for making toast, sandwiches or bread pakoras. but honestly speaking the best taste comes with white bread. so there is always tempation to use white bread knowing well that it is not healthy and made with all purpose flour/maida. but i choose health over taste, much to the chagrin of the other family members. and so this sandwich is also made with whole wheat bread.

this recipe is a bombay style veg cheese toast sandwich. i have been having these sandwiches from the street side sandwich wallahs in mumbai, in my school & college days, as breakfast or brunch. even later when working, i would have these sandwiches for a quick brunch or lunch.

i have added most veggies in these sandwiches, except boiled beetroots. i have added onions, tomatoes, boiled potatoes and capsicum. i have toasted the sandwich. but you can also grill them as some folks prefer that way. an electric toaster or a hand held stove top toaster works well to make these sandwiches.

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

for the green mint coriander chutney:

• ¾ cup coriander leaves/dhania patta
• ¾ cup mint leaves/pudina patta
• ½ inch ginger/adrak, chopped
• 1 or 2 green chili/hari mirch, chopped
• ½ tsp chaat masala (optional)
• black salt or regular salt or rock salt as required
• little water to grind the chutney
• few drops of lemon juice

for the toast sandwiches:

• 8 to 10 slices of brown or white bread
• 1 medium size tomato, thinly sliced
• 1 medium size onion, thinly sliced
• 1 small cucumber, peeled thinly sliced
• 1 small capsicum/green bell pepper, thinly sliced
• 1 boiled beetroot, thinly sliced (optional)
• 1 boiled potato, thinly sliced
• ½ to ⅔ cup grated cheddar cheese or regular cheese, add cheese as required
• butter at room temperature to apply on the breads
• chaat masala or sandwich masala to sprinkle on the veggies
• black salt to sprinkle on the veggies
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•  http://foodrecipess.com/

INSTRUCTIONS

1. prepare the chutney first. blend all the ingredients mentioned under the list 'for green mint coriander chutney' in a grinder or small blender. add very little water. the chutney has to be of thick or slightly thick consistency.
2. keep the chutney aside.
3. steam or boil the potatoes and beetroot.
4. peel and slice them thinly,
5. rinse and peel the onions and cucumber. slice them thinly into round slices.
6. rinse and remove the seeds from the capsicum. slice it thinly. also slice the tomatoes thinly. keep the sliced veggies aside. grate the cheese and keep aside.

preparing the toast sandwiches:

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. a generous coating of butter does not allow the bread to become soggy, when you apply the chutney.
2. spread the mint-coriander chutney on all the bread slices.
3. 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.
4. now top with grated cheese.
5. cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.
6. toast for 2 to 3 minutes till the bread gets toasted well and golden. toast the remaining sandwiches in the same way.
7. spread some butter on top of the hot sandwiches and serve cheese toast sandwich hot with the remaining chutney and tomato sauce.