Cheesy veg sandwich

CHEESY VEG SANDWICH

INGREDIENTS

• Bread as required
• Mashed potato – ½ cup
• Finely chopped onion – ½ cup
• Finely chopped capsicum – ½ cup
• Finely chopped tomato – ¼ cup [not soft ]
• Grated cheese – ½ cup
• Cheese slices – few
• Finely chopped coriander leaves – 3 tbsp
• Mixed herbs / oregano – 1 tsp
• Pepper pwdr /chilli flakes – 1 tsp
• Chaat masala – 1 tsp
• Sesame seeds as required
• Butter as required
• Salt to taste
• Sauces / chutneys / dips to serve

PREPARATION

1. Make a mixture of potato + capsicum + onion + tomato + chaat masala + herbs + salt + pepper pwdr + grated cheese + coriander leaves .
2. Tear the cheese slices into small bits or place  the whole slice .
3. Discard the seeds and pulp portion of the tomato and chop it .

METHOD

Arrange the bread slices and apply butter on one side of all the bread.

Spread a layer of the mixture

Top it with torn cheese slices .

Cover it with a bread slice and press it gently .

Now apply little butter on the top portion .

Sprinkle little sesame seeds and press it .

Heat a frying pan and brush some ghee or butter all over , on medium low flame.

Place the sandwich on it with sesame sides facing down , press it gently with a spatula and toast. While it is getting toasted now apply butter on top portion and again sprinkle the sesame seeds .Once it is toasted ,flip it and toast it on other side also till golden brown .

Once done slice it and serve with any dips / sauces /chutney .

While serving again sprinkle little grated cheese.

TO GET TOASTER EFFECT  WITHOUT A TOASTER– After placing the sandwich keep a plate or lid on it and on top of it place a heavy object [ medium low flame ] OR – as shown in the pic .flip and repeat the process on other sides .

NOTES

1. You can also add carrot / boiled green peas /colourful capsicum etc.
2. Instead of herbs you can add indian spice .
3. Applying butter before spreading the mixture is must ,else the sandwich will become soggy .
4. You can reduce the quantity of cheese by adding grated paneer .

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