Spicy Vegetable Cheese Sandwich Recipe – Indian Street Food Style

Last Updated on 4 months by Neha Deshmukh

Spicy Vegetable Cheese Sandwich Recipe – Indian Street Food Style

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying snack that’s bursting with flavor. This Spicy Vegetable Cheese Sandwich is exactly that! It’s a total comfort food, inspired by the incredible street food scene in India, and it’s so easy to whip up. I first made this when I was craving something savory and a little bit spicy, and it’s been a family favorite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t your average cheese sandwich. We’re talking a vibrant mix of veggies, a kick of spice, and that glorious melted cheese pull. It’s perfect for a quick lunch, an after-school snack, or even a light dinner. Plus, it’s super customizable – you can adjust the spice level to your liking and swap in your favorite veggies. Honestly, who doesn’t love a good, cheesy, spicy sandwich?

Ingredients

Here’s what you’ll need to make this deliciousness:

• 1 capsicum (bell pepper)
• 1 onion
• 2 green chillies
• 1 inch ginger
• ?? tsp cumin powder (about 1/2 tsp)
• ?? tsp pepper powder (about 1/4 tsp)
• ?? tsp chaat masala (about 1 tsp – trust me on this one!)
• ?? tsp chilli flakes (adjust to your spice preference)
• ?? tsp salt (to taste)
• 3 tbsp coriander (cilantro), chopped
• Cheese (for grating – see ingredient notes below!)
• Green chutney (store-bought or homemade)
• Butter (for spreading)
• Bread slices (4)

Ingredient Notes

Let’s talk ingredients! A few things can really elevate this sandwich:

• Chaat Masala: This is key. It’s a tangy, savory spice blend that adds a uniquely Indian flavor. You can find it at most Indian grocery stores or online. It really makes this sandwich sing!
• Green Chutney Variations: Feel free to use your favorite green chutney! Mint-coriander chutney is classic, but you can also use a spicier version with more green chillies.
• Cheese Types Used in India: While you can use cheddar, mozzarella, or any cheese that melts well, paneer (Indian cottage cheese) is a fantastic option if you can find it. It adds a lovely texture and mild flavor.
• Bread Choices: I usually use white bread for a classic feel, but whole wheat or multigrain bread work beautifully too. A slightly thicker slice holds up better to the filling.

Step-By-Step Instructions

Alright, let’s make this sandwich!

1. First, let’s get the veggie filling ready. In a bowl, chop your capsicum, onion, green chillies, and ginger. Don’t worry about making them perfectly uniform – a little rustic is fine!
2. Now, add the cumin powder, pepper powder, chaat masala, chilli flakes, salt, and chopped coriander to the bowl. Give everything a good mix. This is where the magic happens!
3. Time to assemble! Butter two bread slices on one side each. Then, spread a generous layer of green chutney on both slices.
4. Spoon about 2 tablespoons of the vegetable stuffing onto each slice. Don’t be shy!
5. Top the stuffing with a generous amount of grated cheese. Seriously, the more cheese, the better.
6. Carefully stack the slices together, butter-side out, and cover with another buttered, chutney-spread bread slice.
7. If you have a sandwich maker, place the sandwich in it, trim the edges if needed, and grill until golden brown and the cheese is melted and bubbly. If you don’t have a sandwich maker, don’t worry (see FAQs!).
8. Serve immediately while it’s crispy and cheesy. Enjoy!

Expert Tips

• Don’t overcrowd the sandwich maker. It’s better to make them in batches.
• For extra flavor, you can add a sprinkle of garam masala to the vegetable filling.
• If your bread is a little dry, brush the buttered side with a little milk before grilling.

Variations

• My friend Priya loves adding a layer of sliced tomatoes to her sandwich. It adds a lovely freshness.
• For a heartier sandwich, add some boiled potatoes or chickpeas to the filling.
• My family loves a little bit of sweet mango chutney mixed in with the green chutney. It’s a surprisingly delicious combination!

Vegan Adaptation

Want to make this sandwich vegan? No problem!

• Use vegan butter.
• Swap the cheese for a vegan cheese alternative. There are some great options available now!
• Make sure your green chutney is vegan (some recipes include yogurt).

Gluten-Free Adaptation (Bread options)

If you’re gluten-free, simply use your favorite gluten-free bread. There are lots of good options available these days. Look for a sturdy gluten-free bread that will hold up to the filling.

Spice Level Adjustment

Don’t like things too spicy? No worries!

• Reduce the amount of green chillies.
• Use less chilli flakes.
• Omit the chilli flakes altogether.

Want more heat? Add a pinch of cayenne pepper to the filling!

Festival Adaptations (e.g., serving as a snack during Diwali)

This sandwich is a fantastic snack to serve during festivals like Diwali! It’s quick to make and always a crowd-pleaser. You can even cut them into smaller triangles for easy snacking.

Serving Suggestions

This sandwich is great on its own, but it also pairs well with:

• A side of raita (yogurt dip)
• A simple salad
• A cup of chai (Indian tea)

Storage Instructions

This sandwich is best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. Reheat in a pan or toaster oven to restore some of the crispiness.

FAQs

What type of cheese is best for this sandwich?

Cheddar, mozzarella, or paneer all work well. Choose a cheese that melts easily and has a flavor you enjoy!

Can I make the vegetable stuffing ahead of time?

Absolutely! You can make the stuffing a day or two in advance and store it in an airtight container in the refrigerator.

How can I adjust the spice level of this sandwich?

Reduce or increase the amount of green chillies and chilli flakes.

What is the best way to prevent the sandwich from becoming soggy?

Don’t add too much chutney, and make sure the vegetable filling isn’t too wet. Grilling the sandwich helps to crisp it up.

Can I use a regular pan instead of a sandwich maker?

Yes! Butter the outside of the sandwich and cook it in a pan over medium heat, pressing down with a spatula, until golden brown and the cheese is melted. Flip halfway through.