About Grilled Sandwich Recipe
This is another easy and healthy veg grilled sandwich recipe that can be made for a quick breakfast and brunch. Though the grilled sandwich recipe is similar to Bombay Veg Sandwich, it is the grilling that makes a huge difference. While you can omit the grilling to make this more like a basic veggie sandwich, I’m here to tell you that this simple step makes all the difference. Crunchy, buttery bread crisps up against the vegetable like a giant crouton wrapped around a salad. Trust me, make this today! You can choose to make this truly street style veg 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.
How to make Grilled Sandwich
For ease of preparation, you’ll want to prep everything before you start assembling the sandwiches.
Prepare Veggies
- 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.
- Chop the cucumber, tomatoes and onions in thin round slices. Peel and slice the beet and potatoes thinly.
Make Green Chutney
- 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.
- 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.
- 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
- 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.
- On one slice, layer rounds of potato. Sprinkle with a pinch or two of chaat masala and roasted cumin powder.
- 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.
- 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
- Preheat your grill. When warm, flip the sandwich so the butter side goes down. Butter the outside of the now top piece of bread.
- Close the grill lid and grill for 2 to 3 minutes, until golden and crispy.
- Serve grilled sandwich hot or warm with a side of green chutney or tomato ketchup.
Expert 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 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 veg grilled sandwich.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Cheese Sandwich Recipe (2 Ways) Club Sandwich Mayonnaise Sandwich | Veg Mayo Sandwich Corn Sandwich | Easy Cheese Corn Sandwich (Grilled) This Grilled Sandwich recipe from the archives was first published in Jan 2014. It has been updated and republished in August 2023.
