Recipes

Vegetable grill sandwich (Mumbai roadside recipe)

Vegetable grill sandwich (Mumbai roadside recipe)

Vegetable grill sandwich (Mumbai roadside recipe) A Vegetable Grill Sandwich this is, but far more exciting than the subtle continental versions! Yes, Mumbai’s roadside vendors take pride in offering the most tongue-tickling treats of all, and this Vegetable Grill Sandwich is no different. Made with a large assortment of vegetables, oodles of butter, a lavish splash of chutneys and a peppy sandwich masala, this snack is a real indulgence.

Ingredients:

12 big triangular bread slices 32
boiled and peeled potato slices
12 capsicum rings
40 cucumber slices
24 tomatoes slices
12 sliced onions
6 tbsp butter
8 tbsp green chutney
sandwich masala for sprinkling
salt for sprinkling
butter for brushing

For Serving
tomato ketchup
green chutney

Method:
Apply 1½ tsp of butter and 2 tsp of green chutney on 3 bread slices and keep aside.
Place a slice of bread, with the buttered-chutney side facing upwards, on a clean and dry surface and arrange 8 potato slices over it and sprinkle some sandwich masala and salt evenly over it.
Arrange 3 capsicum rings evenly over it and place another bread slice over it, with the buttered-chutney side facing upwards.
Arrange 10 cucumber slices over it and again sprinkle some sandwich masala and salt evenly over it.
Arrange 6 tomato slices and 3 onion slices over it and again sprinkle some sandwich masala and salt evenly over it.
Cover it with another slice of bread with the buttered-chutney side facing downwards. Spread a little butter on the bread slice and press it lightly.
Place the prepared sandwich in a greased and pre-heated sandwich griller by turning the sandwich upside down so that the buttered side faces downwards.
Again spread a little butter on the bread slice and grill it for 3 to 4 minutes or till the sandwich turns golden brown in colour and crisp.
Cut the sandwich into 6 pieces using a sharp knife.
Repeat steps 1 to 9 to make 3 more grilled sandwiches.
Serve immediately with tomato ketchup and green chutney.
Credits:Tarla dalaal

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