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Prep time
30 minutes
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Cook time
15 minutes
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Makes
1 sandwich
Author Notes
An immensely popular street food from Mumbai, erstwhile Bombay, this sandwich is a mountain of vegetables with an electric undercurrent of cilantro chutney. Bread just happens to be the vehicle for the goodies inside. Feel free to substitute any of the vegetables with greens, radishes, carrots, or roasted eggplant slices. Add slices of fresh mozzarella or Cheddar cheese to the vegetables, griddle the sandwich, and turn it into a panini. —Annada Rathi
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Ingredients
- For Cilantro Chutney
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1 bunch
cilantro (including stems)
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1
clove garlic
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1
bird's-eye chili (up to 3)
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5 teaspoons
lime juice
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1 handful
raw, unsalted peanuts
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1 pinch
salt, to taste
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2 tablespoons
water, to facilitate blending
- For Vegetable Sandwich
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2 pieces
whole-wheat sandwich bread
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1 teaspoon
butter, for spreading
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3 to 5 pieces
cucumber, peeled and sliced thinly
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3 to 5 pieces
tomato, sliced
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3 to 5 pieces
Idaho potato, boiled and sliced
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3 to 5 pieces
beet, boiled and sliced
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3 to 5 pieces
red onion, thinly sliced into rounds
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1 tablespoon
prepared cilantro chutney
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1 pinch
salt and pepper, to taste
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1 to 2 pieces
sliced Cheddar or mozzarella cheese (optional)
Directions
- For Cilantro Chutney
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Put all ingredients in blender and blend until smooth.
- For Vegetable Sandwich
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Spread butter (or, drizzle olive oil), followed by a generous layer of cilantro chutney on two pieces of sandwich bread. Lay them, chutney side up, next to each other on a cutting board.
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Now, start piling loads of vegetables on one slice—thinly sliced cucumbers or tomatoes, boiled and sliced potatoes or beets.
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Add a slice or two of Cheddar or mozzarella cheese, if desired.
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Close the sandwich with the other slice of bread, and cut it down the middle lengthwise and breadthwise to form 4 pieces. Eat with ketchup.
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For a hot sandwich, layer only sliced potatoes and cheese in between two slices of bread with butter and cilantro chutney. And put it in the panini maker till the cheese melts and the sandwich gets a cripsy, brown exterior. Eat with ketchup or cilantro chutney.
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