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Indian Grilled Sandwich Recipe (With Veggies)
This Grilled Sandwich Recipe which also happens to be an Indian street food favorite is filled with spiced cilantro chutney and delicious vegetables, then grilled to perfection. If you’re in the market for a new veggie laden sandwich, try my authentic Indian Veg Grilled Sandwich recipe today!
Prep Time
40 mins
Cook Time
40 mins
Total Time
50 mins
Servings: 5 Grilled Sandwiches
Calories: 229 kcal
Course:
Breakfast
Cuisine:
Indian
Ingredients
For grilled sandwich
- 10 slices white bread or brown bread or whole wheat bread or sandwich bread
- 1 potato (medium-sized) - boiled, peeled and sliced into rounds
- 1 beetroot (medium sized) - boiled, peeled and sliced into rounds
- 1 cucumber (small to medium) - thinly sliced
- 1 onion (small) - thinly sliced
- 1 tomato (small to medium) - thinly sliced
- butter as required
- 1 teaspoon chaat masala powder or add as required
- 1 teaspoon roasted cumin powder or add as required
- ½ teaspoon black salt or regular salt, add as required
- ¼ teaspoon freshly crushed black pepper - optional
- tomato ketchup - to be served with the sandwich
For coriander chutney
- 1 cup chopped coriander leaves (cilantro)
- 1 to 2 garlic cloves (small to medium sized) - chopped
- 1 teaspoon chopped green chilies or serrano peppers or 1 to 2 green chillies
- ½ to ¾ teaspoon lemon juice or add as required
- ½ teaspoon cumin powder
- ¼ teaspoon black salt - optional
- salt or rock salt, add as required
- 1 to 2 tablespoons water for grinding chutney - optional
Instructions
Making coriander chutney
- In a grinder or blender grind all the above chutney ingredients to a smooth paste using very little water. Set the chutney aside. If there are leftovers, then keep in an airtight container in the refrigerator.
Cup of Yum
Preparing veggies
- Boil or steam the potatoes and beets if using them. They should not be cooked too much or fall apart. Just cooked well until softened. Peel and slice them when warm.
- Rinse, peel and slice the onion, tomatoes and cucumber in thin rounds.
Assembling sandwich
- Butter all the bread slices. The butter has to be spread evenly and generously so that the bread does not become soggy on spreading the chutney. Spread some green chutney on the slices.
- Place a few slices of potatoes and then sprinkle with roasted cumin powder and chaat masala powder.
- Then place 2 to 3 cucumber, tomato, onion and beet slices if using them. Sprinkle roasted cumin powder, chaat masala powder or sandwich masala and black salt.
- Cover the sandwiches with the remaining slices of bread.
- Spread butter on the top of slices.
Grilling sandwich
- In a preheated grill, place the sandwich carefully with the buttered side facing at the bottom. Be careful when doing this. Now spread butter on the top side facing you.
- Close the grill and grill the sandwiches for 2 to 3 minutes or until crisp and golden.
- Remove the grilled sandwiches with a wooden spatula. In batches grill the next lot.
- Serve the grilled sandwich hot with tomato ketchup and coriander chutney or any other green chutney of your choice
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 vegan 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 Information
Serving
1veg grilled sandwich
Calories
229kcal
(11%)
Carbohydrates
32g
(11%)
Protein
6g
(12%)
Fat
9g
(14%)
Saturated Fat
5g
(25%)
Trans Fat
1g
Cholesterol
18mg
(6%)
Sodium
660mg
(28%)
Potassium
307mg
(9%)
Fiber
3g
(12%)
Sugar
6g
(12%)
Vitamin A
674IU
(13%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
3mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
10mg
(11%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
17µg
Calcium
157mg
(16%)
Vitamin B9 (Folate)
92µg
Iron
10mg
(56%)
Magnesium
31mg
Phosphorus
85mg
Zinc
1mg
Nutrition Facts
Serving: 5Grilled Sandwiches
Amount Per Serving
Calories 229
% Daily Value*
| Serving | 1veg grilled sandwich | |
| Calories | 229kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 6g | 12% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 18mg | 6% |
| Sodium | 660mg | 28% |
| Potassium | 307mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 674IU | 13% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 3mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 10mg | 11% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 17µg | |
| Calcium | 157mg | 16% |
| Vitamin B9 (Folate) | 92µg | |
| Iron | 10mg | 56% |
| Magnesium | 31mg | 8% |
| Phosphorus | 85mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.