Vegetable Sandwich Recipe – Eggless, Cheesy Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Vegetable Sandwich Recipe – Eggless, Cheesy Indian Street Food

Hey everyone! If you’re anything like me, sometimes you just need a quick, satisfying snack. And honestly, nothing beats a good, old-fashioned vegetable sandwich, especially when it’s packed with flavor and a little bit of Indian flair. This recipe is a total comfort food for me – I first made it when I was craving something simple but delicious, and it’s been a family favorite ever since! It’s super easy to whip up, totally eggless, and oh-so-cheesy. Let’s get started, shall we?

Why You’ll Love This Recipe

This vegetable sandwich isn’t just any sandwich. It’s a little slice of Indian street food happiness! It’s perfect for a quick lunch, an afternoon snack, or even a light dinner. Plus, it’s incredibly versatile – you can easily customize it with your favorite veggies and sauces. It’s also a fantastic way to get the kids to eat their vegetables (shhh, don’t tell them!).

Ingredients

Here’s what you’ll need to make this amazing sandwich:

• 1 cup grated carrot (about 1 medium carrot)
• 2 tbsp shredded cabbage (about ¼ cup packed)
• 2 tbsp chopped capsicum (bell pepper – any color works!)
• 1 medium tomato, finely chopped
• 1 medium onion, finely chopped
• ½ tsp pepper powder (adjust to your spice preference)
• ½ tsp salt (or to taste)
• 1 cup eggless mayonnaise
• 3 bread slices (white, brown, or multigrain – your choice!)
• 1 tsp butter (for grilling)
• 3 tsp green chutney
• 2 tsp tomato sauce
• ½ cup grated cheddar cheese (or more, because cheese is life!)

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can really make this sandwich sing.

• Green Chutney: This is where the Indian magic happens! I love using a homemade mint-coriander chutney, but you can use a store-bought one if you’re short on time. It adds such a fresh, vibrant flavor.
• Mayonnaise: I prefer using a good quality eggless mayonnaise. You can also experiment with different flavors – a little sriracha mayo adds a nice kick!
• Cheddar Cheese: Cheddar is classic, but feel free to get creative! Monterey Jack, mozzarella, or even a sprinkle of paneer (Indian cheese) would be delicious. My friend, Priya, swears by adding a little bit of processed cheese for extra meltiness.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a bowl, combine the grated carrot, shredded cabbage, chopped capsicum, tomato, onion, pepper powder, salt, and mayonnaise. Mix everything well – you want all those veggies nicely coated.
2. Now, butter two bread slices on one side each. Spread a generous layer of green chutney on the unbuttered side of both slices.
3. On one slice, layer the vegetable-mayo mixture. Don’t be shy! Drizzle with tomato sauce and sprinkle with grated cheese.
4. Carefully stack the other bread slice (buttered and chutney-coated) on top to create a double-decker sandwich.
5. Heat a pan or sandwich maker over medium heat. Add a little butter to the outside of the sandwich. Grill until golden brown and the cheese is melted and bubbly – about 2-3 minutes per side.
6. Cut the sandwich diagonally, garnish with a little extra cheese (because why not?), and serve hot with a cup of chai!

Expert Tips

• Don’t overcrowd the pan when grilling. It’s better to make the sandwiches in batches.
• For extra crispy bread, use a little more butter.
• If you’re using a sandwich maker, follow the manufacturer’s instructions.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Swap the mayonnaise for a vegan mayo and use a vegan cheese alternative.
• Gluten-Free Adaptation: Use your favorite gluten-free bread. There are some really good options available now!
• Spice Level Adjustment: Add more or less pepper powder to adjust the spice level. A pinch of red chili powder also works wonders.
• Festival Adaptation: This sandwich is a perfect snack for festivals like Janmashtami or Ganesh Chaturthi. It’s easy to make in large quantities and everyone loves it!

Serving Suggestions

This sandwich is fantastic on its own, but here are a few ideas to complete the meal:

• Serve with a side of masala chai or your favorite juice.
• Pair it with a simple salad for a light and healthy lunch.
• Cut into smaller pieces and serve as a party snack.

Storage Instructions

Leftovers? Unlikely! But if you do have any, you can store them in an airtight container in the refrigerator for up to 24 hours. Reheat in a pan or toaster oven for best results.

FAQs

Let’s answer some common questions:

What type of bread works best for this sandwich?

Honestly, any bread you like! White, brown, multigrain, even sourdough – they all work well. I personally prefer a slightly thicker bread so it can hold all the filling.

Can I make this sandwich ahead of time?

You can prepare the vegetable mixture ahead of time and store it in the refrigerator. But I recommend assembling and grilling the sandwich just before serving for the best texture.

Is it possible to bake this sandwich instead of grilling it?

Yes, absolutely! Preheat your oven to 180°C (350°F). Place the assembled sandwich on a baking sheet and bake for 10-12 minutes, or until golden brown and the cheese is melted.

What can I substitute for mayonnaise in this recipe?

You can use yogurt, cream cheese, or even avocado as a substitute for mayonnaise.

How can I adjust the spice level of this vegetable sandwich?

Simply add more or less pepper powder, or a pinch of red chili powder, to suit your taste.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you try it and how it turns out!