Grilled vegetable sandwich

The Mumbai street sandwich is proof that vegetables can be exciting. Layers of cucumber, tomato, onion, beetroot and potato with a sharp green chutney, grilled until crisp. The street version drowns in butter, but at home you control the hand. This one keeps all the taste with whole wheat bread and just enough butter to crisp it.

Why it helps

Most sandwiches are mostly bread. This one flips the ratio, so more than half of every bite is vegetables, which means more fibre, more crunch and a snack that actually satisfies. Choosing whole wheat or multigrain bread over white is one of those small swaps that make the same favourite noticeably steadier.

Ingredients (serves 2)

• 4 slices whole wheat or multigrain bread
• 1/2 cucumber and 1 tomato, sliced thin
• 1 small boiled potato and 1 small boiled beetroot, sliced thin
• 1/2 onion, sliced into rings
• 3 tablespoons mint-coriander chutney
• 2 teaspoons butter
• Chaat masala and salt, a light sprinkle
• A little grated paneer or cheese (optional, one spoon goes a long way)

Method

1. Spread mint chutney generously on all four bread slices.
2. On two slices, layer the potato, beetroot, cucumber, tomato and onion. Sprinkle chaat masala and a little salt over the vegetables.
3. Add the grated paneer or cheese now if using, then close with the other slices, chutney side down.
4. Butter only the outer sides of the sandwich, a thin, even layer.
5. Grill in a sandwich toaster, or press on a hot tawa with a flat lid, 2 to 3 minutes per side until golden and crisp.
6. Cut into triangles and serve with extra chutney instead of ketchup.

Make it your own

• Add grated paneer inside instead of cheese to make the sandwich more filling.
• No griller? The open besan vegetable toast scratches the same itch on a plain tawa.
• Pack the ungrilled sandwich for the tiffin with the cucumber patted dry, it holds up well until lunch.

Enjoy it as part of the CurviCare Plate, or browse more quick recipes.