Veg Sandwich

Ingredients

• 8 bread slices
• 1 cucumber, sliced
• 1 tomato, sliced
• 1 onion, sliced
• 1 boiled potato, sliced
• Green chutney
• Butter, salt, pepper, chaat masala

Method

1. Lay out the bread slices and spread a generous, even layer of softened butter followed by green chutney on one side of each — going all the way to the edges keeps every bite flavourful.
2. Layer thin, even slices of cucumber, tomato, onion and boiled potato on half the slices. Season the vegetables directly with a pinch of salt, pepper and chaat masala as you layer them, rather than seasoning after — this way the flavour is distributed throughout instead of sitting only on top.
3. Close each sandwich with a second slice, buttered side facing in, and press down gently so the layers hold together when sliced.
4. Heat a tawa or sandwich press on medium heat, add a little butter, and toast the sandwiches until the outside is golden-brown and crisp on both sides — flip carefully if using a tawa, pressing lightly so the filling doesn't spill out.
5. Cut diagonally into triangles and serve immediately with ketchup while the bread is still warm and crisp.