Veg Toast Sandwich is an easy-to-make sandwich recipe prepared with spicy green chutney, cheese, and a flavorful vegetable masala, all sandwiched between two bread slices and toasted on a low flame. This sandwich is crispy, cheesy, and bursting with flavors, making it a popular choice in school and college canteens. It is quick to prepare using simple, readily available ingredients at home. Not only is it delicious, but it’s also a great way to use up leftover bread slices. This recipe is perfect for breakfast or an evening snack—do give it a try!
✔ Homemade Sandwich Masala: I prepare a special sandwich masala by combining dry spices and powdered masalas. This masala gives the sandwich an authentic market-style taste. You can store it in an airtight container at room temperature for up to 3 months. It can also be used in raita or chaat recipes.
✔ Thick and Flavorful Chutney: The sandwich chutney should have a thick consistency. I add some bread slices to achieve the right texture, but you can also use roasted chana dal as an alternative. Avoid adding too much water while grinding. This chutney can be stored in the freezer for up to a month.
✔ Perfect Sandwich Stuffing: The stuffing is made using sandwich-special green chutney, finely chopped vegetables, and cheese. Chopping the vegetables finely helps them blend into the masala while adding a slight crunch. Feel free to use vegetables of your choice.
✔ Best Bread Choice: I recommend using regular white sandwich bread for this recipe. Whole wheat or multigrain bread can also be used, but white bread gives the best results.
✔ Proper Toasting: Always toast the sandwich on a low-medium flame until it turns crispy on both sides for the best texture and taste.
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Recipe video
Veg sandwich recipe | veg cheese toast sandwich | veg sandwich
Ingredients
For sandwich masala
- 2 tbsp cumin seeds
- 1 tbsp black peppercorn
- 1 tbsp cloves
- 1 tbsp fennel seeds
- ½ star anise
- ½ tsp hing
- ½ tsp dry ginger powder
- 1 tbsp black salt
- 2 tbsp amchur powder
- 2 tbsp salt
For sandwich green chutney
- 2 cup fresh coriander leaves
- 5-6 spicy green chilli
- 1 inch ginger
- 7-8 garlic cloves
- Some curry leaves
- 1 tsp sandwich masala
- 1 tbsp lemon juice
- Pinch of sugar
- 2 bread slices
- ½ cup water or as required
For sandwich stuffing
- 1 cup finely chopped capsicum
- 1 cup finely chopped onion
- 1 cup finely chopped carrot
- 1 tbsp sandwich masala
- ½ cup green chutney
- 1 cup or 150 grm cheese
For assembling sandwich
- Bread slices
- Butter
- Sandwich stuffing
Instructions
Making Sandwich Masala
- In a pan, add 2 tbsp jeera, 1 tbsp black peppercorns, 1 tbsp cloves, 1 tbsp fennel seeds, and ½ star anise. Roast on a low flame until aromatic. Transfer to a plate and let it cool.
- Then, add the roasted spices to a mixer jar. Add ½ tsp hing, ½ tsp dry ginger powder, 1 tbsp black salt, 2 tbsp amchur powder, and 2 tbsp salt. Grind into a fine powder.
- Sandwich masala is ready. Store it in an airtight container.
Making Sandwich Green Chutney
- In a mixer jar, add 2 cups coriander leaves, 5-6 spicy green chilies, 1-inch ginger, 7-8 garlic cloves, some curry leaves, 1 tsp sandwich masala, 1 tbsp lemon juice, a pinch of sugar, 2 bread slices, and ½ cup water. Grind into a smooth paste.
- Sandwich chutney is ready.
Sandwich stuffing
- In a mixing bowl, add 1 cup finely chopped capsicum, 1 cup finely chopped onion, 1 cup finely chopped carrot, and 1 tbsp sandwich masala. Mix well.
- Then, add ½ cup prepared green chutney and 1 cup grated cheese. Mix well.
- Sandwich stuffing is ready.
Assembling Sandwich
- Take one bread slice and spread butter on it. Then, spread the sandwich stuffing over it.
- Now, take another bread slice, spread butter and sandwich masala on it, and place it over the first slice.
- Then, take a third bread slice, apply butter on it, and place it on top to close the sandwich.
- A double-layered sandwich is now ready to toast. Trim the edges slightly.
Roasting sandwich
- Heat a hand toaster slightly and spread butter on it.
- Place the sandwich on it and roast for 7-8 minutes on a medium-low flame until crispy on both sides.
- You can also roast the sandwich in a pan. (Refer to the video.)
- Serve the veg toast sandwich with green chutney and tomato ketchup.
Notes
- Roast the masala on a low flame until it becomes aromatic.
- Amchur powder gives a tangy taste to the masala; you can use anardana powder instead.
- You can use sandwich masala in masala chaas, raita, and chaat recipes.
- Sandwich chutney should be thick; do not make it watery, or the sandwich will not become crisp.
- Add bread slices to thicken the chutney; you can use roasted chana dal instead.
- Add finely chopped vegetables to the sandwich masala.
- The addition of cheese enhances the taste and makes the sandwich creamy while eating.