Veg Sandwich Recipe

Prepare bread

Spread about 1/2 tbs butter evenly on one side of each bread slice (8 slices). This will be the outside for toasting. On the inside (opposite side), spread about 3 tbs mayonnaise total mixed with 1 tsp mustard.

Add cheese (optional)

If using cheese slices, place one slice on the mayo-coated side of four bread slices. Cheese helps hold the filling and melts slightly when toasting.

Wash all vegetables. Thinly slice the tomato, cucumber, red onion, and bell pepper. Pat tomato and cucumber slices dry with a paper towel to avoid soggy sandwiches.

In a bowl combine the sliced tomato, cucumber, onion, bell pepper, grated carrot, and chopped cilantro or parsley. Add 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp chaat masala (if using), and 1 tsp lemon juice. Toss gently to coat.

Taste one piece and adjust salt or lemon if needed. Keep lettuce leaves whole and dry; they will be layered on the bread to add crunch and prevent sogginess.

Divide the dressed vegetable mixture evenly among the four cheese-topped bread slices (or mayo-only slices if not using cheese). Place a lettuce leaf on top of the vegetables to form a barrier, then top with the remaining bread slice, buttered side out.

Heat a non-stick skillet or griddle over medium heat. Brush the top of each sandwich lightly with the remaining olive oil (about 1 tsp spread across sandwiches) or a little extra butter. Place sandwiches seam-side down on the skillet.

Cook for 2–3 minutes per side until bread is golden brown and cheese (if using) melts. Press gently with a spatula to help the sandwich hold together. If you prefer, grill in a sandwich press for 3–4 minutes.

Remove sandwiches and let rest 1 minute. Cut each sandwich diagonally in half. Serve immediately with extra lemon wedges or chutney on the side.