Breakfast

Veg Sandwich

INGREDIENTS

• Bread slices – 4 (brown or white, as preferred)
• Butter – 2 tbsp (softened)
• Green chutney or mayonnaise – 2 tbsp
• Cucumber – 1 small, thinly sliced
• Tomato – 1 medium, thinly sliced
• Onion – 1 small, thinly sliced
• Boiled potato – 1 small, sliced (optional for extra filling)
• Capsicum – a few thin slices (optional)
• Salt – to taste
• Black pepper – ¼ tsp
• Chaat masala – ¼ tsp (optional, for tang)
• Cheese slice or grated cheese – 1–2 slices (optional)

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METHOD

1. Prepare the bread:
   Spread butter evenly on one side of each bread slice. This prevents the chutney or sauce from soaking into the bread.
2. Add spread:
   On the buttered side, spread green chutney or mayonnaise evenly.
3. Layer the vegetables:
   Arrange cucumber, tomato, onion, and boiled potato slices neatly over one slice. Add capsicum if using.
4. Season:
   Sprinkle a little salt, black pepper, and chaat masala over the vegetables for flavour.
5. Add cheese (optional):
   Place a cheese slice or sprinkle grated cheese on top for a creamy touch.
6. Cover & toast:
   Place the second slice on top, chutney side down. Toast the sandwich on a tawa, sandwich maker, or grill until golden brown and crisp on both sides.
7. Serve:
   Cut diagonally and serve hot with green chutney or tomato ketchup.

A crisp, fresh, and filling Veg Breakfast Sandwich — perfect for mornings when you need something quick yet satisfying!