Vegetable Grilled Sandwich Recipe – Easy Indian Street Food

Last Updated on 4 months by Neha Deshmukh

Vegetable Grilled Sandwich Recipe – Easy Indian Street Food

Hey everyone! If you’re anything like me, you’re always on the lookout for quick, tasty snacks. And honestly, nothing beats a good grilled sandwich, right? This Vegetable Grilled Sandwich is a total winner – it’s super easy to make, packed with veggies, and tastes just like the ones you get from your favorite Indian street food vendor. I first made this when I was craving something light but satisfying, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This isn’t just any grilled sandwich. It’s a little slice of Indian street food happiness! It’s perfect for a quick lunch, an after-school snack, or even a light dinner. Plus, it’s a fantastic way to sneak in some extra veggies. It’s also incredibly versatile – you can easily customize it with your favorite vegetables and spices. Seriously, what’s not to love?

Ingredients

Here’s what you’ll need to whip up these delicious sandwiches:

• 1 cup finely chopped cabbage
• 1 cup grated carrots
• 1 cup boiled corn kernels
• 2 tablespoons finely chopped capsicum (bell pepper)
• 2 tablespoons finely chopped spring onions or onions
• ¾ – 1 cup Greek yogurt or hung curd
• 1 teaspoon black pepper powder
• As required mixed herbs (oregano, thyme, basil)
• As required red chili flakes or green chilies
• As required salt
• As required butter
• 8-10 bread slices

Ingredient Notes

Let’s talk ingredients! Using Greek yogurt or hung curd instead of mayonnaise makes this sandwich a little healthier, but still incredibly creamy and delicious. Hung curd is simply yogurt strained to remove the whey, making it thicker. You can easily make it at home!

Feel free to get creative with the veggies. Traditionally, you’ll find variations using beetroot, cucumber, or even potatoes. It really depends on what’s fresh and available.

And about the bread… while white bread is classic, whole wheat, multigrain, or even sourdough work beautifully. Don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, finely chop or grate your cabbage, carrots, and capsicum. Boil or steam your corn kernels until tender.
2. In a bowl, combine all those lovely chopped vegetables. Now, add in the Greek yogurt (or hung curd). This is what brings everything together!
3. Season it up! Add black pepper powder, mixed herbs, chili flakes (or finely chopped green chilies if you prefer), and salt. Give it a good mix – you want everything nicely coated.
4. Butter one side of each bread slice. This is important for that golden-brown, crispy finish.
5. Spread the vegetable-yogurt mixture generously on the unbuttered side of half of the bread slices. Don’t be shy!
6. Top with the remaining bread slices, buttered side facing out.
7. Now, for the magic! Grill the sandwiches in a preheated sandwich maker or in a pan until they’re golden brown and beautifully crisp.

Expert Tips

• Don’t overcrowd the pan if you’re grilling in a pan. Work in batches for even cooking.
• For extra flavor, you can add a sprinkle of chaat masala to the vegetable mixture.
• Press down gently on the sandwiches while grilling to ensure they cook evenly.

Variations

• Vegan Adaptation: Swap the Greek yogurt for a plant-based yogurt alternative. There are some amazing options available now!
• Gluten-Free Adaptation: Simply use your favorite gluten-free bread.
• Spice Level Adjustment: If you like things spicy, add more chili flakes or a finely chopped green chili. If you prefer milder flavors, reduce the amount or omit them altogether. My kids prefer it without any chili!
• Festival Adaptation: These sandwiches are a lifesaver during festivals when you need a quick and easy snack for guests.

Serving Suggestions

Serve these Vegetable Grilled Sandwiches immediately while they’re warm and crispy. They’re fantastic with a side of:

• Potato chips
• Your favorite dip (mint chutney or tomato ketchup are great choices!)
• A simple salad

Storage Instructions

These sandwiches are best enjoyed fresh. However, if you have any leftovers, you can store them in an airtight container in the refrigerator for up to a day. Reheat them in a pan or toaster oven to restore some of the crispness.

FAQs

Is this sandwich healthy?

Yes! Using Greek yogurt and loading up on veggies makes this a much healthier alternative to traditional grilled cheese.

Can I make this sandwich ahead of time?

You can prepare the vegetable mixture ahead of time and store it in the refrigerator. However, it’s best to assemble and grill the sandwiches just before serving to prevent the bread from getting soggy.

What kind of bread works best for this recipe?

While white bread is classic, whole wheat, multigrain, or sourdough all work wonderfully. Choose your favorite!

Can I add cheese to this sandwich?

Absolutely! A slice of cheese (cheddar, mozzarella, or even paneer) would be a delicious addition.

What dips or sauces pair well with this vegetable grilled sandwich?

Mint chutney, tomato ketchup, sweet chili sauce, or even a simple yogurt dip are all great options.