Club Sandwich Recipe (Indian Style)
User Reviews
5
36 reviews
Excellent
Club Sandwich Recipe (Indian Style)
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This Indian-style Club Sandwich features gram flour (besan) pancakes layered with fresh sliced vegetables like tomato, cucumber, and optional lettuce, along with a creamy cheese slaw made from cabbage, capsicum, carrot, cheddar cheese, and eggless mayonnaise. It also includes a green chutney blended from coriander, spices, and green chilies, adding a distinct herbaceous and spicy kick. The various textures range from the soft, slightly spiced pancake base to the crunchy vegetables and creamy, cheesy slaw.
Description
The sandwich builds on besan chilla — gram flour pancakes seasoned with turmeric, carom seeds, chili powder, and garam masala, mixed with onions, tomatoes, and coriander. These pancakes provide a savory, mildly spiced foundation that differs from typical bread-based sandwiches. The first layer includes thinly sliced fresh vegetables such as tomatoes and cucumber, and optional lettuce for crispness.
The cheese slaw layer combines grated cabbage, carrot, finely chopped capsicum, and shredded cheddar cheese bound with eggless mayonnaise and optionally enriched with cream. This mixture adds creaminess, mild sweetness, and sharpness from the cheddar. A bright green chutney made from coriander leaves, green chilies, chaat masala, and salt introduces an aromatic, tangy element. The layers together create a balanced flavor profile and varied mouthfeel, with the besan chilla providing a soft, flavorful base.
You can toast the bread if preferred, or keep it untoasted. The sandwich suits those seeking a hearty vegetarian option that integrates Indian flavors into a layered and textured handheld meal.
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Ingredients
For making besan chilla (gram flour pancakes)
- ½ cup gram flour (besan)
- ¼ cup onion finely chopped
- ⅓ cup tomato finely chopped
- 1 tablespoon Coriander leaves - chopped, (cilantro)
- ⅛ teaspoon carom seeds (ajwain)
- ⅛ teaspoon turmeric powder (ground turmeric)
- ⅛ teaspoon red chili powder or cayenne pepper
- ⅛ teaspoon garam masala
- ⅓ cup water or add as required
- salt as required
- neutral cooking oil as required to pan fry, generic cooking oil
Sliced veggies for first layer
- 1 tomato - thinly sliced, medium-sized
- 1 cucumber - thinly sliced, small to medium-sized
- lettuce as required - optional, leaves
Cheese slaw for second layer
- ⅓ cup cabbage - grated
- ⅓ cup capsicum - finely chopped (green bell pepper), can use any colored bell pepper
- ⅓ cup carrot - grated
- ⅓ cup cheddar cheese - grated or swap with grated processed cheese
- ⅓ to ½ cup eggless mayonnaise
- 1 to 2 tablespoons cream - optional
- ¼ teaspoon black pepper or add according to taste, powder
- 1 to 2 pinches salt - optional
For making green chutney
- 1 cup Coriander leaves (tightly packed) or ½ cup each of mint leaves and coriander leaves
- ½ teaspoon chaat masala powder
- 1 teaspoon green chilies - chopped or 1 to 2 green chillies
- 1 to 2 teaspoons water for blending, or add as required
Other Ingredients
- 12 bread slices
- butter (softened), as required
Instructions
Preparing sandwich chutney
- Rinse coriander leaves very well with water. Drain very well.
- Then in a small blender or mixer-grinder take the coriander leaves, chaat masala powder, green chilies and salt.
- Add 1 to 2 teaspoons water. Blend to a smooth and fine but thick to medium-thick consistency. Remove the chutney in a bowl and set aside.
Preparing cheese slaw stuffing
- Grate or shred carrot, cabbage and finely chop the capsicum. You can blanch the cabbage if you want. You will need ⅓ cup each of grated carrots, cabbage and finely chopped capsicum.
- Take the veggies in a mixing bowl. Add the grated cheddar cheese and eggless mayonnaise.
- Season with black pepper. Add salt if you like. You can also add 1 to 2 tablespoons of light cream.
- Mix very well and keep aside. You can keep in the fridge too for about 30 minutes.
Making besan chilla
- Take gram flour) in a mixing bowl.
- Add all the ground spices, chopped onions, tomatoes and coriander leaves. For a spicy besan chilla, add ½ to 1 teaspoon of finely chopped green chillies.
- Add ⅓ cup water or add as required.
- Mix very well and make a smooth batter having a medium consistency without any lumps.
- Heat a skillet or shallow frying pan. Spread some oil on the tawa.
- Take some batter in a large serving spoon and spread to a small sized chilla.
- Cook the chilla on a low to medium flame.
- When the top side looks cooked, drizzle some oil on it and spread it with a spoon.
- When the base is crisp and golden, then flip over and cook the other side too.
- Cook till you see golden spots on the second side.
- Remove and keep aside.
- In the same way, prepare all the chilla and keep aside.
Making club sandwich
- In the same pan or skillet on a low to medium heat, toast bread slices. Place 2 to 3 bread slices.
- Turn over when one side is lightly toasted and toast the second side. You can toast the bread more if you want.
- Then spread some butter generously and evenly on all the 12 toasted bread slices.
- Spread the green chutney in a thin layer also on all the slices.
- Place 3 to 4 thin slices each of the cucumber and tomatoes.
- Sprinkle a few pinches of black pepper powder, chaat masala powder and salt.
- Place a toasted slice on top with the side having the butter and green chutney spread facing the cucumber and tomatoes.
- Spread butter on top of this slice.
- Spread some of the cheese slaw on this slice.
- Cover with a third bread slice and spread butter on this slice too.
- Now place the besan chilla.
- Cover with the last and fourth slice.
- With a sharp knife slice the sandwiches in four rectangle or two or four triangle pieces.
- Serve club sandwich immediately with tomato ketchup and a side accompaniment like potato chips or wafer or french fries.
- Assemble all sandwiches this way and serve them immediately.
Notes
- Adding green chilies to the besan chilla batter can increase spiciness if desired.
- Use whole wheat, brown, multigrain, or white bread slices based on preference for the sandwich base.
- For softer cabbage in the cheese slaw, blanch it briefly but ensure it is well-drained before chopping.
- Adjust cheddar cheese quantity in the slaw for more pronounced cheesy flavor.
- To toast the bread, you may use an oven or electric toaster, or leave untoasted if preferred.
- Use a well-seasoned skillet or tawa to cook the besan chilla evenly without sticking.
Nutrition Information
Show Details
Calories
659kcal
(33%)
Carbohydrates
71g
(24%)
Protein
25g
(50%)
Fat
32g
(49%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
1g
(50%)
Cholesterol
50mg
(17%)
Sodium
1510mg
(63%)
Potassium
938mg
(20%)
Fiber
14g
(56%)
Sugar
16g
(32%)
Vitamin A
4104IU
(82%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
6mg
Vitamin B6
1mg
Vitamin B12
1µg
(42%)
Vitamin C
41mg
(46%)
Vitamin D
1µg
(5%)
Vitamin E
6mg
Vitamin K
50µg
Calcium
404mg
(40%)
Vitamin B9 (Folate)
102µg
Iron
14mg
(78%)
Magnesium
127mg
(32%)
Phosphorus
432mg
Zinc
3mg
Nutrition Facts
Serving: 3Veg Club Sandwiches
Amount Per Serving
Calories 659 kcal
% Daily Value*
| Calories | 659kcal | 33% |
| Carbohydrates | 71g | 24% |
| Protein | 25g | 50% |
| Fat | 32g | 49% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 1510mg | 63% |
| Potassium | 938mg | 20% |
| Fiber | 14g | 56% |
| Sugar | 16g | 32% |
| Vitamin A | 4104IU | 82% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 6mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 41mg | 46% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 6mg | |
| Vitamin K | 50µg | |
| Calcium | 404mg | 40% |
| Vitamin B9 (Folate) | 102µg | |
| Iron | 14mg | 78% |
| Magnesium | 127mg | 32% |
| Phosphorus | 432mg | |
| Zinc | 3mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
36 reviews
Excellent
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