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Creamy No-Cook Veg Sandwich Recipe

A refreshing and delicious no-cook veg sandwich loaded with creamy hung curd filling, fresh vegetables, and flavorful coriander chutney.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 people
Course: Breakfast
Cuisine: Indian
Calories: 245
Ingredients Method Notes

Ingredients
  

For Green Chutney
  • 1 handful fresh coriander leaves
  • 2 green chilies
  • 1 inch ginger
  • 2 tbsp bhujia
  • Juice of ½ lemon
  • 2 tbsp water
  • Salt to taste
For Creamy Filling
  • 1 bowl hung curd
  • 1 tbsp mayonnaise
  • ¼ cup grated cucumber
  • ¼ cup grated carrot
  • 2 tbsp chopped coriander
  • 1 tsp black pepper
  • 1 tsp oregano or mixed herbs
  • Salt to taste
For Sandwich
  • 8 bread slices
  • Butter or ghee
  • Tomato ketchup
  • Cucumber slices
  • Onion slices
  • Tomato slices optional
  • Cheese slices or grated cheese optional

Method

Prepare the Green Chutney:
  1. Add coriander leaves, green chilies, ginger, bhujia, lemon juice, water, and salt to a mixer jar.
  2. Blend until smooth. The chutney should be thick enough to spread easily.
Prepare the Creamy Filling:
  1. In a bowl, combine hung curd, mayonnaise, grated cucumber, grated carrot, chopped coriander, black pepper, oregano, and salt.
  2. Mix everything until smooth and creamy.
Prepare the Bread:
  1. Trim the edges of the bread if preferred.
  2. Spread butter or ghee on the bread.
  3. Apply green chutney evenly on one bread slice. Spread tomato ketchup on another slice.
  4. Spread the creamy filling generously over the bread.
  5. Arrange cucumber and onion slices, tomato slices and cheese if using.
  6. Cover with the second bread slice. Press gently.
  7. Cut into triangles or rectangles. Serve immediately.

Notes

  • Use fresh bread.
  • Chill the filling before serving.
  • Add vegetables according to your preference.