Veggie toasted sandwich
Serves 4
Easy
Prep:
Cook:
Chetna's toasted veggie sandwich is packed with fresh and crunchy cucumbers, tomatoes, potatoes and herbs. The contrast of flavours and textures makes this sandwich particularly good, especially served with the chutney
Skip to ingredients
- 1 tbsp sunflower oil
- ¼ tsp chilli powder
- ¼ tsp garam masala
- ¼ tsp chaat masala
- 2 medium potatoesboiled and mashed (about 300g)
For the coriander chutney
- 30g corianderroughly chopped
- 10g mint leavesroughly chopped
- ¼ tsp caster sugar
- 2 green chillies(deseeded if you prefer less heat), roughly chopped
- ½ lemonjuiced
- 2 tbsp natural yogurt
For the sandwich
- 8 slices of white bread
- 80g salted buttersoftened
- ½ a cucumberthinly sliced
- 1 cooked beetrootthinly sliced
- 1 onionthinly sliced
- 2 tomatoesthinly sliced
- 2 tsp chaat masala
Nutrition: per serving
- kcal449
- fat22g
- saturates11g
- carbs51g
- sugars9glow
- fibre5g
- protein11g
- salt2.85g
Method
step 1
Heat the oil in a pan, add the spices and ½ tsp salt and mix well. Add 2 tbsp water before adding the mashed potatoes and mix well. Remove from the heat and set aside.
step 2
Tip all of the chutney ingredients into a blender or food processor with ½ tsp salt and blitz until smooth. Add a tablespoon of water if needed to loosen a little.
step 3
Heat a large griddle pan over a medium heat. Butter both sides of one slice of bread and add to the pan. On top, add ¼ of the potato mixture and spread it out evenly. Top with a few slices of cucumber followed by a little beetroot, onion and tomato. Season with a pinch of salt and chaat masala. Take a second slice of bread and spread it with chutney. Lay it chutney-side down on top of the tomatoes, then spread the top surface with butter. Press down gently using a toastie press or a flat pan lid and toast on both sides for 2 mins each, or until golden brown. Repeat with the remaining ingredients, cooking two at a time if possible. Serve with any extra chutney on the side.
