Vegetable toasted sandwich
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 1 tbsp sunflower oil
- ¼ tsp chilli powder
- ¼ tsp garam masala
- ¼ tsp chaat masala
- 2 medium potatoes, boiled and mashed (about 300g)
For the coriander chutney
- 30g coriander, roughly chopped
- 10g mint leaves, roughly chopped
- ¼ tsp caster sugar
- 2 green chillies (deseeded if you prefer less heat), roughly chopped
- ½ lemon, juiced
- 2 tbsp natural yogurt
For the sandwich
- 8 slices of white bread
- 80g salted butter, softened
- ½ a cucumber, thinly sliced
- 1 cooked beetroot, thinly sliced
- 1 onion, thinly sliced
- 2 tomatoes, thinly sliced
- 2 tsp chaat masala
Method
- STEP 1
Heat the oil in a pan, add the spices and ½ tsp salt and mix well. Add 2 tbsp water before adding the mashed potatoes and mix well. Remove from the heat and set aside.
- STEP 2
Tip all of the chutney ingredients into a blender or food processor with ½ tsp salt and blitz until smooth. Add a tablespoon of water if needed to loosen a little.
- STEP 3
Heat a large griddle pan over a medium heat. Butter both sides of one slice of bread and add to the pan. On top, add ¼ of the potato mixture and spread it out evenly. Top with a few slices of cucumber followed by a little beetroot, onion and tomato. Season with a pinch of salt and chaat masala. Take a second slice of bread and spread it with chutney. Lay it chutney-side down on top of the tomatoes, then spread the top surface with butter. Press down gently using a toastie press or a flat pan lid and toast on both sides for 2 mins each, or until golden brown. Repeat with the remaining ingredients, cooking two at a time if possible. Serve with any extra chutney on the side.
