SriLaYa Recipes
Photo of Vegetable Sandwich cut into triangles showing the vegetable layers

Vegetable Sandwich

Veg

Cucumber, carrot, tomato, and onion rounds layered between mint-chutney-spread bread with fresh herbs and lemon -- a no-cook, ready-to-eat sandwich.

Prep time
25 min
Total time
25 min
Servings
6
Difficulty
Easy
CategoriesSandwich

Ingredients

  • 1 Bread (a whole loaf, sliced)
  • 100 Grams Butter
  • 3 Tablespoons Mint chutney (see the recipe at the end of this book; grind with very little water into a thick paste)
  • 1 Cucumber
  • 2 Carrot
  • 2 Tomato
  • 6 Green chili
  • 2 Onion
  • 2 Tablespoons Chopped coriander leaves
  • Salt, pepper powder (as needed)
  • 1 Lemon

Instructions

  1. Peel the vegetables and cut into thin rounds.
  2. Deseed the green chilies and cut into thin pieces. Finely chop the coriander leaves too.
  3. Trim the crusts off the bread pieces and butter just one side of each piece.
  4. Take one slice and spread chutney on the buttered side.
  5. Arrange the cucumber and carrot slices on top.
  6. Place another slice on top.
  7. Spread chutney on it, scatter onion and tomato over the top, and place the chili and coriander leaves in the center.
  8. Sprinkle a little salt and pepper powder on top, and add a few drops of lemon juice.
  9. Cover with a third bread slice, buttered-side down onto the vegetables.
  10. Press down firmly and slice through to the bottom layer with a sharp knife into four squares. Drizzle tomato sauce on top and serve immediately.