Amazing Double Layer Veg Grilled Sandwich

Ingredients

• 2 medium Potatoes (boiled, peeled and mashed)
• 6 cloves Garlic (divided: 4 for potato masala, 2 for chutney)
• 1.5 inch Ginger (peeled and minced; divided for masala and chutney)
• 3 Green Chilies (finely chopped; 2 for masala, 1 for chutney)
• 1 tsp Mustard Seeds (also called rai)
• 1 tsp Cumin Seeds
• 0.25 tsp Turmeric Powder
• 1 tsp Salt (adjust to taste)
• 0.25 tsp Black Pepper Powder
• 0.5 tsp Chaat Masala
• 2 tbsp Lemon Juice (freshly squeezed)
• 3 tbsp Fresh Coriander Leaves (chopped; some for masala, some for chutney)
• 2 tbsp Oil (vegetable oil for tempering)
• 0.5 cup Fresh Mint Leaves (for chutney)
• 2 tbsp Roasted Chana Dal (or sev as alternative)
• 100 g Paneer (grated)
• 50 g Cheddar Cheese (grated)
• 1 small Onion (finely chopped)
• 1 small Tomato (diced)
• 0.25 Green Bell Pepper (diced)
• 0.25 Yellow Bell Pepper (diced)
• 2 tbsp Boiled Corn Kernels
• 0.25 tsp Red Chili Flakes
• 0.25 tsp Mixed Herbs (dry mixed herb blend)
• 6 slices Bread Slices (white sandwich bread; 3 per sandwich)
• 2 tbsp Butter (softened; for grilling)

Instructions

1. Prepare Potato Masala

   In a grinding jar combine 4 garlic cloves, 1 inch ginger and 2 green chilies. Close the lid and grind to a coarse paste. Heat 2 tbsp oil in a pan, add 1 tsp mustard seeds and 1 tsp cumin seeds; let them splutter. Add the garlic‑ginger‑chili paste and sauté for 1 minute. Stir in ¼ tsp turmeric, then add the mashed potatoes, 1 tsp salt, ¼ tsp black pepper, ½ tsp chaat masala, 1 tbsp lemon juice and 2 tbsp chopped coriander. Mix well and sauté on medium flame for about 10‑12 seconds. Transfer to a bowl and let cool.

   Time: PT7M

2. Make Green Chutney

   In the same grinding jar add 1 cup coriander leaves, ½ cup mint leaves, 2 garlic cloves, 1 green chili, a small piece of ginger, 2 tbsp roasted chana dal, ½ tsp salt, a pinch of turmeric and 1 tbsp lemon juice. Add 2‑3 tbsp water and grind to a smooth, slightly thick paste. Transfer to a small bowl and set aside.

   Time: PT5M

3. Prepare Paneer‑Cheese Veg Filling

   Grate 100 g paneer and 50 g cheddar cheese. In a mixing bowl combine the grated cheeses with 1 finely chopped onion, 1 diced tomato, ¼ diced green bell pepper, ¼ diced yellow bell pepper, 2 tbsp boiled corn kernels, ¼ tsp red chili flakes, ¼ tsp mixed herbs and salt to taste. Mix thoroughly until evenly distributed.

   Time: PT5M

4. Assemble the Sandwich

   Take three slices of bread for each sandwich. On the first slice spread a generous layer of the potato masala. Place the second slice on top; spread the paneer‑cheese veg mixture evenly. On the third slice spread the green chutney and place it on top, chutney side down. Lightly butter the outer sides of the top and bottom bread slices.

   Time: PT5M

5. Grill the Sandwich

   Heat a grill pan or sandwich press over medium heat (about 350°F). Place the assembled sandwich on the pan, buttered side down, and grill for 2 minutes. Flip, butter the other outer side and grill another 2 minutes until both sides are golden brown and crisp. Remove, cut diagonally and serve hot.

   Time: PT4M

   Temperature: 350°F

Nutrition Facts

Calories

450

Protein

15 g

Carbohydrates

55 g

Fat

18 g

Fiber

5 g