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.

Ingredients:

• 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

Method:

• 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. 

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