Preparation Time:
Cooking Time: Makes 4 plates
Ingredients
12 big slices triangular bread
4 tbsp butter
2 tbsp green chutney
4 small cucumber , peeled and sliced
4 tsp sandwich spread
4 medium sized potatoes , boiled , peeled and grated
2 medium sized onions , peeled and cut into thin slices
4 medium sized capsicum, deseeded and thinly sliced
6 medium sized tomatoes , cut into thin slices
8 tsp butterfor greasing and cooking oil
Method
Variation:
- Apply 1 tsp of butter and ½ tsp of green chutney on each slice and keep aside.
- Place a slice of bread, with the buttered side facing upwards, on a clean flat surface.
- Arrange 1/4 of the cucumber slices and sprinkle ¼ tsp of sandwich masala evenly over it.
- Spread ½ of the potatoes, evenly and sprinkle ¼ tsp of sandwich masala evenly over it.
- Arrange 1/4 of the onion slices and sprinkle ¼ tsp of sandwich masala evenly over it.
- Place another slice of bread (with the buttered side facing downwards) and arrange ½ of the capsicum slices and ½ of the tomato slices evenly over it.
- Sprinkle ¼ tsp of sandwich masala evenly over it and place one more slice of bread (with the buttered side facing downwards) and press it lightly.
- Place it in a greased grill sandwich toaster and cook using 2 tsp butter, till it turns brown and crisp on both the sides (refer handy tip, page 55).
- Remove and cut into 8 pieces, place it on a plate and apply ½ tsp of butter evenly over it.
- Serve immediately with tomato ketchup and green chutney.
- Repeat with the remaining ingredients to make 3 more plates.
Variation:
- Cheese/ paneer grill sandwich: simply put ½ cup of grated cheese/ paneer over the onion slices (after step 5 in the above recipe) and follow the remaining procedure as above. Just before serving, sprinkle some more grated cheese/ paneer over the pieces and serve immediately.
- Jain vegetable grill sandwich: to make a jain version, replace onions and potatoes with generous amounts of cucumber and tomatoes in the above recipe.
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