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Veggie toasted sandwich

A toasted sandwich with griddle marks is filled with vegetables

Veggie toasted sandwich

Name: Veggie toasted sandwich
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 1 tbsp sunflower oil; ¼ tsp chilli powder; ¼ tsp garam masala; ¼ tsp chaat masala; 2 medium potatoes boiled and mashed (about 300g); 30g coriander roughly chopped; 10g mint leaves roughly chopped; ¼ tsp caster sugar; 2 green chillies (deseeded if you prefer less heat), roughly chopped; ½ lemon juiced; 2 tbsp natural yogurt; 8 slices of white bread; 80g salted butter softened; ½ a cucumber thinly sliced; 1 cooked beetroot thinly sliced; 1 onion thinly sliced; 2 tomatoes thinly sliced; 2 tsp chaat masala

Chetna Makan

Published: October 9, 2024 at 4:42 PM

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Serves 4

Easy

Prep: 10 mins

Cook: 25 mins

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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

Egg-free

Low sugar

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp sunflower oil
¼ tsp chilli powder
¼ tsp garam masala
¼ tsp chaat masala
2 medium potatoes

boiled and mashed (about 300g)

For the coriander chutney

30g coriander

roughly chopped
10g mint leaves

roughly chopped
¼ tsp caster sugar
2 green chillies

(deseeded if you prefer less heat), roughly chopped
½ lemon

juiced
2 tbsp natural yogurt

For the sandwich

8 slices of white bread
80g salted butter

softened
½ a cucumber

thinly sliced
1 cooked beetroot

thinly sliced
1 onion

thinly sliced
2 tomatoes

thinly sliced
2 tsp chaat masala

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Nutrition: per serving

kcal449
fat22g
saturates11g
carbs51g
sugars9g

low
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.

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