Vegetable Sandwich Recipe – Easy Mayo & Oregano Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Vegetable Sandwich Recipe – Easy Mayo & Oregano Indian Street Food

Hey everyone! If you’re anything like me, sometimes you just crave something quick, easy, and totally satisfying. This vegetable sandwich recipe is exactly that. It’s a childhood favorite, a staple of Indian street food, and honestly, it’s the first thing I learned to make myself when I started experimenting in the kitchen. It’s packed with fresh veggies, a creamy mayo dressing, and a simple seasoning that just hits the spot. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any vegetable sandwich. It’s a little slice of Indian nostalgia. It’s super fast – ready in under 15 minutes – making it perfect for a quick lunch, a snack, or even a light dinner. Plus, it’s totally customizable! You can swap out veggies based on what you have on hand, and it’s a great way to get the kids involved in the kitchen. Honestly, who doesn’t love a good sandwich?

Ingredients

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

• 4 slices bread
• ½ cup mayonnaise
• ¼ cup chopped onions
• ¼ cup chopped cucumber
• ¼ cup chopped bell peppers (any color!)
• ¼ cup grated carrots
• ¼ cup shredded cabbage
• 1 tsp dried oregano
• ½ tsp black pepper
• Salt to taste
• 2 tbsp butter

Ingredient Notes

A few little tips to make this recipe shine! Don’t be afraid to use whatever veggies you have. Indian street food is all about making the most of what’s fresh and available.

I love using a mix of colorful bell peppers – it just makes the sandwich look so much more appealing. And the oregano and black pepper? That’s a classic Indian street food seasoning combo! It’s simple, but it adds so much flavor. You can find dried oregano easily in any Indian grocery store, or even most supermarkets these days. Feel free to adjust the salt and pepper to your liking – everyone has their own preference!

Step-By-Step Instructions

Alright, let’s get sandwich-making!

1. First, let’s make the veggie mixture. In a mixing bowl, combine the chopped onions, cucumber, bell peppers, grated carrots, and shredded cabbage.
2. Now, add in the mayonnaise, oregano, black pepper, and salt. Give it a good mix until everything is nicely coated.
3. Next, spread a little butter on one side of each bread slice. This is going to give us that lovely golden-brown, crispy exterior.
4. Now for the fun part! Spread a generous portion of the vegetable-mayo mixture on the unbuttered side of a bread slice.
5. Top with another slice of bread, making sure the buttered sides are facing outwards.
6. If you want a grilled sandwich (and trust me, you want a grilled sandwich!), heat a pan over medium heat. Cook the sandwich for a few minutes on each side, until it’s golden brown and crispy.
7. Finally, slice the sandwich diagonally and serve immediately! Ketchup or chutney on the side is a must, in my opinion.

Expert Tips

• Don’t skimp on the butter! It really makes a difference in the texture and flavor.
• For extra flavor, you can toast the bread lightly before adding the butter.
• If you’re making multiple sandwiches, you can assemble them ahead of time and grill them just before serving.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply swap the mayonnaise and butter for vegan alternatives. There are some fantastic vegan mayo options available now! My friend, Priya, swears by the cashew-based ones.
• Gluten-Free Adaptation: Use your favorite gluten-free bread. It’s that easy!
• Spice Level: Add a pinch of chili flakes to the vegetable mixture for a little extra kick. My family loves a bit of heat!
• Festival Adaptation: This makes a fantastic quick snack for festivals like Janmashtami or Ganesh Chaturthi. It’s light, flavorful, and perfect for when you’re busy with celebrations.

Serving Suggestions

These vegetable sandwiches are great on their own, but they also pair well with:

• A side of crispy potato chips
• A refreshing glass of lemonade or iced tea
• A small bowl of raita (yogurt dip)

Storage Instructions

This sandwich is best enjoyed immediately. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. The bread might get a little soggy, but it will still taste good!

FAQs

Let’s answer some common questions:

• Is this sandwich best served immediately? Absolutely! The bread will stay nice and crispy that way.
• Can I use different vegetables in this sandwich? Definitely! Feel free to add or substitute any veggies you like. Tomatoes, spinach, or even sprouts would be delicious.
• What type of bread works best for this recipe? White bread is traditional, but whole wheat or multigrain bread also work well.
• Can I make the vegetable mixture ahead of time? Yes, you can! Just store it in an airtight container in the refrigerator for up to a day.
• How can I prevent the sandwich from becoming soggy? Make sure to spread a generous layer of butter on the bread, and don’t add too much mayonnaise to the vegetable mixture. Serving immediately also helps!

Enjoy! I hope you love this recipe as much as I do. Let me know in the comments if you try it, and what variations you come up with!