Veg Grilled Sandwich Recipe

The sandwich is grilled until crisp and golden. It has a mix of spicy and savory flavors. It is usually served hot with green chutney or ketchup.

About Grilled Sandwich Recipe

This is another easy and healthy grilled sandwich recipe that can be made for a quick breakfast and brunch.

Though the grilled sandwich recipe is similar to Bombay Sandwich, it is the grilling that makes a huge difference.

While you can omit the grilling to make this more like a basic sandwich, I’m here to tell you that this simple step makes all the difference.

Crunchy, buttery bread crisps up against the vegetables like a giant crouton wrapped around a salad. Trust me, make this today!

You can choose to make this truly Indian street style grilled sandwich in an electric grill sandwich maker as I have done – or use an open grill or hand-held stovetop toaster. Grilling the sandwich makes the bread slices golden crisp and many people like it that way.

I am personally fond of both the ways – toasting as well as grilling. If you like spicy, robust and flavorful Sandwich Recipes, try these unique sandwiches too – Club Sandwich | Paneer Sandwich | Chutney Sandwich | Samosa Sandwich

How to make Grilled Sandwich (Stepwise)

For ease of preparation, you’ll want to prep everything before you start assembling the and making the Grilled Sandwich.

Prepare Vegetables

• 1. Steam or boil 1 medium beetroot and 2 small to medium potatoes in steamer or pressure cooker. If pressure cooking, then cook them with 1.5 to 2 cups water for 2 whistles.
• 2. Chop the cucumber, tomatoes and onions in thin round slices. Peel and slice the beet and potatoes thinly.

Make Green Chutney

• 3. Take 1 cup tightly packed coriander leaves, ½ teaspoon cumin powder, 1 teaspoon chopped green chillies or serrano pepper (1 to 2 green chilies)and 1 to 2 chopped garlic cloves (small to medium-sized) in a chutney grinder jar or food processor.

Add and ½ to ¾ teaspoon lemon juice, ¼ teaspoon black salt and white salt or rock salt as required.

Tip: Love spicy foods? Me too! I usually add 2 to 3 green chilies as we prefer a spicier chutney in these grilled sandwiches.

• 4. Grind the chutney ingredients till smooth. If you cannot grind, then add 1 or 2 tablespoons of water.

I did not add water as there was enough moisture after rinsing the coriander leaves to help them grind to a smooth chutney. Tip: If you want to switch things up, you can do half coriander and half mint leaves.

• 5. Collect the coriander chutney in a bowl. Check the taste and add more salt if required.

Cover and keep the chutney aside if you are making sandwiches immediately, otherwise cover and refrigerate. Tip: Not much of a morning person?

Feel free to prepare the vegetables and chutney the night before so that you can slap together the sandwiches with ease in the wee hours. This sandwich will help you start your day off on the right foot, no matter how much of a night owl you are.

Assemble Sandwich

• 6. Using the bread slice of your choice (whole wheat, white or brown), spread a relatively liberal and even layer of butter on the inside slices of your bread.

Tip: This spreading of butter helps to create a barrier for the chutney so your bread doesn’t get soggy.

Think of it like putting peanut butter on your bread before jelly. Spread a thin layer of chutney over the butter.

• 7. On one slice, layer rounds of potato. Sprinkle with a pinch or two of chaat masala and roasted cumin powder.
• 8. Layer with tomato, onion, cucumber slices and beet slices (if using them). Add another pinch or two of chaat masala and roasted cumin powder, and finish with some black salt.
• 9. Top with your other slice of bread, chutney side in. Spread a thin layer of butter on the outside layer of the top bread slice.

Tip: Did you run out of butter? Not to worry.

Spreading a thin layer of mayonnaise on the outside layer will result in just as beautiful grilled bread.

How to make Grill Sandwich

• 10. Preheat your grill. When warm, flip the sandwich so the butter side goes down. Butter the outside of the now top piece of bread.
• 11. Close the grill lid and grill for 2 to 3 minutes, until golden and crispy.
• 12. Serve grilled sandwich hot or warm with a side of Mint Chutney or Cilantro Chutney or tomato ketchup.

Dassana’s Recipe Tips

• Bread: Almost any sort of bread will work for this, as long as it is sliced. White, wheat, brown or sourdough bread slices should all work marvelously. I do not recommend using buns for this Grilled Sandwich recipe, as the bun will not achieve the same beautiful golden grill as sliced bread. You can use fresh bread or even a day old bread. I have used brown bread here.
• Vegetables: The beauty of this sandwich is that you can add any veggie. Feel free to add lettuce, bell peppers, even cheese to the mix to make this sandwich really work for you. Want more protein? Add a swipe of hummus or some paneer, tofu or cheese for an added boost. Don’t like onions? Don’t feel obligated to add them. Tomatoes aren’t in season? Use red bell pepper instead.
• Chutney: I have used coriander chutney to make these grilled sandwiches. You can use any green chutney of your choices like mint coriander chutney or even just plain mint chutney.
• Prepping ahead: You can prepare the coriander chutney and boil the potatoes a night before and then refrigerate them. So in the morning quick hours, you just need to slice the cucumber, tomatoes and assemble the grilled sandwich.

Your Questions Answered

What if I don’t have a sandwich press? Not to worry!

You can still get your bread golden and crispy in a pan. If possible, use a weight to press down the sandwich to replicate the panini press. A good, cheap option I always keep on hand is a brick wrapped in foil.

Sometimes I also use my marble rolling board and stone mortar-pestle. If you’re looking for a lower fat version, you can simply toast your bread in a countertop toaster and omit the butter.

While it is still good, though, the butter does make a big difference! Can I make this in the microwave? It is not advisable to make this sandwich in the microwave for a few reasons.

First, the water content of the vegetables will weep, making the sandwich soggy. Secondly, bread doesn’t usually like the microwave very much.

It can cause the bread to get very dry and chewy. Finally, the best part of this sandwich is that it is grilled, which you cannot achieve in the microwave.

What if I don’t like coriander? No problem at all.

Simply substitute a mint chutney or another green chutney of your liking. If you don’t like green chutney at all, simply omit it or use a different chutney of your choosing.

Another great alternative is to spread an eggless or plant based mayonnaise on your sandwich. A cheese spread also tastes good.

Can I make this vegan? Sure! Just swap plant based butter for the regular butter when toasting your bread.

How should I serve this sandwich? In Mumbai, this is often eaten as a snack item, but it makes an equally suitable breakfast or lunch. Green chutney and tomato ketchup are wonderful to serve on the side.

We also like to have ours with a tall glass of chai and a side of chips. Can I make this to pack in a tiffin?

I must say, most hot sandwiches are best consumed while hot. As the bread cools off, it can become chewy. The addition of chutney and the water content of the vegetables in this sandwich also risk a soggy bottom.

If you are looking for a better lunchbox sandwich, I would recommend something with a drier filling. Roasted vegetables, chana masala, and besan chilla all make good packed sandwiches when made with hummus or mayonnaise. What should I use the leftover chutney for?

Dassana’s Notes

• Bread: You can use fresh bread or even a day old bread. I have used brown bread here. You can use whole wheat bread, multi grain bread or just a good healthy sandwich loaf.
• Vegetables: The amount of vegetable toppings can be adjusted according to the size of the bread. You can add vegetables of your choice in this sandwich to make it more healthy. You can easily add capsicum (bell pepper) in it.
• Topping Ideas: Hummus, mayonnaise, tofu, paneer, cheese are some ideas.
• Chutney: I have used coriander chutney in the sandwiches. You can use any green chutney of your choices like mint coriander chutney or even just plain mint chutney. Homemade eggless or plant based mayonnaise can also be spread on the bread.
• Prepping: You can prepare the coriander chutney and boil the potatoes a night before and then refrigerate them. So in the morning quick hours, you just need to slice the cucumber, tomatoes etc and assemble the sandwiches.

Nutrition

Grilled Sandwich recipe from the archives was first published on Jan 2014.