Wednesday, 10 June 2015

Sandwich with Sauteed Veggies

A tasty and long lasting sandwich, suitable for travelling. Usually sandwiches become soggy but these sandwiches stay well for long time.

  • Cabbage, shredded- 1 cup
  • Green bell pepper/capsicum, julienne - ½ cup
  • Baby Corns, julienne - ½ cup
  • Carrot, julienne - ½ cup
  • Onion, sliced- ½ cup
  • Tomato, deseeded & sliced- 1
  • Olives, sliced- 4 (optional)
  • Garlic, minced- 1 tbsp
  • Chili flakes- 1 tsp or to taste
  • Mix herbs- 2 tsp
  • Salt and pepper- to taste
  • Olive oil- 2 tbsp
  • Brown bread slices- 8
  • Butter- as required
  • Cheese cubes, grated- 2 (optional)
  • Tomato ketchup- for serving


  • Heat oil in a pan. Add carrot and baby corns, sauté for 2 minutes on medium heat. 
  • Add capsicum, onion and cabbage, sauté for a minute on high flame. 
  • Add garlic, olives, tomato and salt. Mix well and sauté again.
  • Add oregano, chili flakes and black pepper. Mix well and switch off the gas. Do not overcook. Keep them crunchy. 
  • Heat pan with little butter and toast the bread slices.
  • Put some sauteed veggies and grated cheese on them. Keep other slices and make sandwiches. You can use sandwich maker for this.
  • Serve hot with tomato ketchup. 

You can add other vegetables which you like. You may add boiled and shredded chicken.

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