Vegetable Cheese Grilled Sandwiches: Indian Street Style

It was 3 in the afternoon and sun was shining. I had just done the dishes and my phone rang. Are you busy, she asked? No, what is it? I replied. Well, I am near your house for some work and I have one spare hour, can I drop in at your home, she responded. Sure, I said in excitement. It was my friend and we hardly meet; she is busy with the kids and home all the time.

When two girls meet, they talk about everything- mother in law, movies, makeup, shopping, how you lost weight and ofcourse recipes. She is a big time foodie and like me she loves Indian street food. After a lot of discussion over food and cooking, we were hungry. Just a quick look in the fridge and I decided to make Vegetable Cheese Grilled Sandwiches.  I used my new favourite Warburtons Sandwich Thins and since the day was sunny we ditched tea and paired it red wine.

Sandwiches- a quick meal idea. Indian spiced massala omelette sandwich for breakfast, spicy and tangy Bombay sandwich for evening, roasted veggie sandwich for brunch or English cheese onion sandwiches for teatime or picnic. Everyone loves sandwiches; the choice only varies for stuffing. These sandwiches are for the ones who love cheese and spicy food.

Dollops of cheese with crunchy vegetables and spicy green chillies; layered neatly between the soft, cotton like white bread; Finally, grilled on a pan till crisp and golden on outside and oozing melting cheese from inside. These are real good Indian style vegetable grilled sandwiches- peppery, cheesy and honest.

Ingredients:

4 slices white bread

2 slices cheeses (I used cheddar)

1 green chilli chopped

1 tomato

1 onion

1/2 capsicum

2 tablespoon tomato ketchup

2 pinch chaat massala (recipe here)

1 tablespoon butter

1 tablespoon green chutney (recipe here)

Method:

Chop onion, tomato and capsicum into rings.

Spread tomato ketchup on two bread slices.

And spread green chutney on other two bread slices.

On two slices, put cheese slices on each. And equally spread green chillies on it.

On the remaining bread slice arrange vegetables.

Sprinkle chaat massala on all the bread slices.

Heat tava/pan on medium heat. Put 1 teaspoon of butter on the pan and roast sandwiches. When cheese starts melting, apply the remaining butter on uncooked side and turn the sandwiches. Roast till sandwiches are crisp and golden.

Notes:

You can grill these sandwiches in griller or sandwich maker too.

If you can’t find cheese slices, just use grated cheese instead.

Feel free to use cucumber and boiled potato as well.

Never make these sandwiches in advance, they will turn soggy.

Serving suggestions:

Serve ketchup, mayonnaise or Indian green chutney.

To complete the meal serve along baked potato wedges.

Pair with alcoholic drinks such as bloody mary or indian vodka mojito.

Or virgin drinks like roasted orange lemonade, mint cucumber cooler or rose ice tea.