3. Sandwich Recipes

Mozzarella in Carrozza (Fried Mozzarella Sandwich)


  • 4 white sandwich bread slices
  • 120 g fresh mozzarella or buffalo mozzarella, sliced
  • 2 eggs
  • 1 tablespoon milk
  • 80 g flour
  • 80 g panko breadcrumbs
  • 250 ml vegetable frying oil
  • salt & pepper to taste

Fillings (optional):

  • 2 tablespoon bechamel sauce
  • 2 ham slices


  1. Cut the crust off from the white sandwich bread slices.
  2. Brush the bread with béchamel sauce for the Sicilian version, add a slice of ham for the roman way or leave it plain for the Neapolitan. Add 2 thick mozzarella slices (about 1-inch wide) and close the sandwich.
  3. Arrange the flour in a bowl or plate, and dredge the mozzarella sandwich in until fully coated.
  4. Beat the eggs and milk in another bowl, season to taste with salt and pepper. Coat the sandwich on all sides with the egg-wash until fully covered.
  5. Arrange the breadcrumbs on a plate and coat the sandwich to fully seal the mozzarella inside and avoid leaks during frying process. Repeat the breading process if necessary.
  6. Heat the oil a in a deep heavy sauce-pan. Add more oil if needed until is enough to deep-fry the sandwich.
  7. Heat over medium-high heat until a deep-fry thermometer reads 350°F/ 170°C.
  8. Gently fold the sandwich in and deep-fry 2 mins on each side, or until crispy and golden on both sides.
  9. Transfer the sandwich on a plate covered with kitchen paper, allow to cool slightly and serve.


Calories: 1065kcal | Carbohydrates: 116g | Protein: 47g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 241mg | Sodium: 1554mg | Potassium: 437mg | Fiber: 6g | Sugar: 8g | Vitamin A: 745IU | Calcium: 661mg | Iron: 9mg

3. Sandwich Recipes

Paneer Cheese Toast


For Paneer Filling

  • 2 teaspoons Butter or oil
  • 1 teaspoon Ginger-Garlic Paste
  • 1/3 cup finely chopped onions
  • 1/3 cup finely chopped capsicum (red, green or yellow bell pepper)
  • ¼ teaspoon red chilli powder
  • ¼ teaspoon Garam Masala Powder
  • ¼ teaspoon Coriander Powder (ground coriander)
  • 1 cup grated paneer (cottage cheese)
  • salt as required

Other Ingredients For Paneer Cheese Toast

  • 4 to 5 sandwich bread slices or 8 small bread slices (whole wheat, white, multi-grain or brown bread)
  • 1 cup grated mozzarella cheese or add as required
  • red chilli flakes as required
  • dried oregano or mixed herbs as required
  • some butter for toasting bread


1. Grate 1 cup paneer and keep aside. You can also crumble paneer.

paneer to make paneer cheese toast sandwich recipe

2. Heat 2 teaspoons butter or oil in a frying pan or a small kadai.

making paneer cheese toast sandwich recipe

3. Once the butter melts, add 1 teaspoon ginger-garlic paste.

making paneer cheese toast sandwich recipe

4. Saute for some seconds till the raw aroma of ginger and garlic goes away.

making paneer cheese toast sandwich recipe

5. Next add 1/3 cup finely chopped onions.

making paneer cheese toast sandwich recipe

6. Then add 1/3 cup finely chopped capsicum. You can use red, green or yellow capsicum (bell pepper). Here I have used red capsicum.

making paneer cheese toast sandwich recipe

7. Mix well.

making paneer cheese toast sandwich recipe

8. On a low to medium-low flame, saute till the onions turn translucent. If you have boiled sweet corn you can add them at this step.

making paneer cheese toast sandwich recipe

9. Now add ¼ teaspoon red chilli powder, ¼ teaspoon coriander powder and ¼ teaspoon garam masala powder. A bit of black pepper can also be added.

making paneer cheese toast sandwich recipe

10. Mix very well.

making paneer cheese toast sandwich recipe

11. Add paneer.

paneer for making paneer cheese toast sandwich recipe

12. Mix well. Then switch off the flame.

making paneer cheese toast sandwich recipe

13. Lastly season with salt as per taste.

making paneer cheese toast sandwich recipe

14. Mix again very well and keep the pan aside.

making paneer cheese toast sandwich recipe

Making paneer cheese toast sandwich

15. Now grate 1 cup mozzarella cheese and keep aside.

cheese for making paneer cheese toast sandwich recipe

16. Take the bread slices. You can slice off the side crusts if you want.

making paneer cheese toast sandwich recipe

17. Spread a bit of butter or oil on a heavy tawa. Keep the flame to its lowest. Do use a heavy tawa or pan or else the bread can get too much browned or burnt from the bottom. Also keep the flame to its lowest when making the entire recipe. then place the bread slices on it. You can keep 2 to 3 bread slices at a time depending on the size of the tawa or pan. You can use any variety of bread like brown bread or white bread or whole wheat bread.

making paneer cheese toast sandwich recipe

18. Lightly toast the bread slices and then flip them.

making paneer cheese toast sandwich recipe

19. Now quickly top the bread slices with the paneer stuffing.

making paneer cheese toast sandwich recipe

20. Top with grated mozzarella cheese. You can also use cheddar cheese, processed cheese or pizza cheese.

making paneer cheese toast sandwich recipe

21. Keep the flame to its lowest. Place a lid on paneer cheese toast slices. If baking then preheat oven for 10 minutes at 200 degrees celsius. Then bake at 200 degrees celsius. first lightly toast bread in oven and then place toppings and bake till cheese melts.

making paneer cheese toast sandwich recipe

22. Cook till cheese melts and the bread slices are toasted well.

making paneer cheese toast sandwich recipe

23. Remove with a spatula and place the paneer cheese toast slices on a serving plate or tray. Sprinkle some red chili flakes or dried oregano or mixed herbs if you want. Red chili flakes can be skipped also.

making paneer cheese toast sandwich recipe

24. serve paneer cheese toast hot or warm Accompanied with mint chutney or tomato ketchup or sandwich chutney or sriracha sauce.

3. Sandwich Recipes

Chocolate Sandwich


  • 6 slices whole wheat bread or multi grain bread or brown bread or white bread
  • 2 to 3 tablespoons choco chips or chopped chocolate – can add as required
  • ½ tablespoon chopped cashews
  • ½ tablespoon chopped pistachios
  • ½ tablespoon chopped raisins
  • 3 pinches cinnamon powder – or as required, optional
  • butter as required


1. First chop some dry fruits. I have used cashews, pistachios and raisins. If you prefer, you can add nuts like almonds, walnuts, pecans, pinenuts etc. Instead of raisins you can dried apricot.

These nuts give a nice crunch in the gooey melted chocolate inside the sandwiches.

chopped dry fruits in a bowl

2. Take the bread slices. Slice the edges if you want. Spread some softened butter on each slice. You can use salted or unsalted butter.

Wheat bread, multigrain bread or Brown bread or White bread or Sandwich bread are all great options to make these sandwiches. But just ensure that your bread has a soft and light crumb. You can also use 1 to 2 day old bread that has been refrigerated.

applying butter on bread slices

3. Now place the choco chips evenly on the bread slices. Keep in mind not to add too much as then the chocolate melts and oozes out of the bread while grilling and toasting.

Instead of choco chips, you can use any type of baking or cooking chocolate like sweet or semi-sweet chocolate or milk chocolate.

Depending upon the size of the bread add the required amount of chocolate chips. Here I have used smaller-sized bread.

chocolate chips placed on buttered bread slices

4. Sprinkle the chopped dry fruits on top. You can also add slices of fruits like apples, pears or bananas as a topping on the sandwiches.

dry fruits added

5. Sprinkle a light pinch of ground cinnamon powder. This step can be skipped. You can even use cardamom powder.

ground cinnamon powder added

6. Now cover with the remaining buttered slices.

covered with remaining bread slice

7. Place the sandwich in a preheated sandwich toaster or grill or a panini press.

chocolate sandwich placed in a sandwich toaster

8. Grill or toast till the bread becomes crispy and browned. Serve chocolate sandwich hot or warm as it is or with a side of chocolate sauce to dip your sandwiches in it – for an overload of chocolate deliciousness.

You can sprinkle some confectioners sugar or powdered sugar from the top if you want.

Enjoy them hot or warm while the chocolate is still gooey and melted. On cooling, the chocolate will condense and solidify. The toasted bread texture will also soften and will become less crispy with time.

3. Sandwich Recipes

Grilled Cream Cheese Sandwich With Mix Veggies


  • 8 to 10 bread slices – multi grain bread or whole wheat bread or white bread or brown bread
  • 1 medium tomato – thinly sliced
  • 1 medium cucumber – thinly sliced
  • 1 onion – thinly sliced
  • 1 small to medium capsicum (green bell pepper) – thinly sliced
  • 1/3 to ½ cup steamed sweet corn kernels – optional
  • cream cheese – as required
  • crushed black pepper – add as required
  • mixed herbs – add as required
  • salt – optional or add as required


1. Take the bread slices. you can use any type of bread like White bread or Brown bread or Whole wheat bread or Whole wheat sandwich bread or multi grain bread.

making cream cheese sandwich recipe

2. spread cream cheese on them.

making cream cheese sandwich recipe

3. Sprinkle some crushed black pepper and mixed herbs. You can add your choice of dried herbs.

making cream cheese sandwich recipe

4. Then place a few slices of onions and tomatoes.

making cream cheese sandwich recipe

5. Place a few slices of cucumber and capsicum (green bell pepper or shimla mirch). if you want to add steamed sweet corn kernels then add at this step.

making cream cheese sandwich recipe

6. Sprinkle some crushed black pepper and mixed herbs again. You can also add a pinch of salt if you want.

making cream cheese sandwich recipe

7. Cover with the slice of bread in which cream cheese is spread.

making cream cheese sandwich recipe

8. Place sandwiches in a preheated toaster or grill.

making cream cheese sandwich recipe

9. Grill or toast till crisp and golden.

cream cheese sandwich recipe

10. Remove on a plate. You can spread some butter on the veg cream cheese sandwich if you want.

cream cheese sandwich recipe

11. Slice in two or fours parts and then Serve veg cream cheese sandwich with any dip or sauce of your choice. You can serve it with mint chutney or mint cilantro chutney.

3. Sandwich Recipes

Mayonnaise Sandwich


Main Ingredients

  • 1/3 cup grated carrots
  • ¼ cup finely chopped bell pepper (capsicum)
  • 1 medium potato – boiled and chopped
  • 1/3 cup Veg Mayonnaise – eggless or vegan, add as required
  • ¼ teaspoon black pepper powder or add as required
  • ¼ teaspoon ground mustard (mustard powder)
  • ¼ teaspoon sugar – optional
  • 8 to 10 bread slices – whole wheat, brown, white or multigrain bread
  • Butter as required

For Garnish

  • 1 to 2 tablespoon grated carrots – optional
  • 1 tablespoon grated cheddar cheese – optional

Instructions :


  1. In a mixing bowl take the grated carrots, finely chopped bell pepper. You can also add some steamed corn kernels, steamed green peas and shredded cabbage.
  2. Add one medium sized potato, which has been boiled, peeled and chopped.
  3. Add mayonnaise, black pepper powder and ground mustard (mustard powder).
  4. If you do not have mustard powder, then just crush ⅛ teaspoon mustard seeds in a mortar-pestle or you can add ¼ teaspoon dijon mustard.
  5. Mix very well. You can also add ¼ to ½ teaspoon sugar for a slight sweet taste. If your mayo has a more sweet taste then don’t add sugar. You can also add some red chili flakes or some dried herbs like oregano, thyme, basil.

Making Mayo Sandwich

  1. Spread butter on the bread slices. 
  2. Now spread veg mayonnaise stuffing on the bread slices.
  3. Place on top the remaining buttered slices and slice the mayo sandwiches in rectangles or triangles or small squares. You can even toast or grill these sandwiches.
  4. While serving mayonnaise sandwich, you can garnish with some grated carrots and grated cheddar cheese.
  5. They can be served for breakfast, brunch or as an after school snack.


  1. The recipe can be scaled to make a big batch for parties.
  2. Use homemade mayonnaise or your preferred brand of vegetarian or vegan mayo.
  3. Don’t use watery veggies like cucumber, lettuce, beets if you plan to serve the sandwich after some minutes or an hour. 
  4. You can add your choice of herbs and spices. Both dried herbs as well as fresh herbs work in the recipe.
  5. For a healthier option use whole meal bread, multi grain bread or rye bread.
  6. For a vegan mayo sandwich omit the butter or use plant based butter. Also use vegan mayonnaise.
  7. Note that the approximate nutrition info is for one sandwich made with whole wheat bread and non-fat mayo.
3. Sandwich Recipes

Smashed Chickpea Salad Sandwich


For the Salad:

  • 1 (425g) Can Chickpeas drained and rinsed (aka Garbanzo)
  • 1/4 C (55g) + 1 Tbs Dill Pickles finely chopped
  • 1/4 C (35g) Purple Onion finely chopped, about 1/2 an onion
  • 2 Tbsp (30g) Just Mayo or Vegenaise or mayo of choice
  • 2 1/2 tsp Stone Ground Mustard
  • 1 1/2 tsp Apple Cider Vinegar
  • 1/4 tsp + 1/8 Sea Salt
  • 2 tsp Fresh Dill fresh-chopped
  • 1/8 tsp Ground Turmeric optional for color and health!
  • 8-10 grinds of fresh Black Pepper

For the Sandwich (options):

  • Multigrain Bread or Optional Gluten Free Bread
  • Sprouts
  • Kale
  • Shredded Carrots
  • Lettuce
  • Tomatoes


  1. Using a potato masher, rough-mash the chickpeas until most is smashed but there are still some whole chickpeas left. Add the pickles, onion, mayo, mustard, vinegar, salt, dill, optional turmeric and black pepper. Mix well. Taste for seasoning adjustment.
  2. Store in a covered container for up to two days. Delicious alone or piled high on multigrain with accompanying veggies.

Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.

Calories: 385kcal | Carbohydrates: 51g | Protein: 16g | Fat: 14g | Saturated Fat: 2g | Sodium: 611mg | Potassium: 560mg | Fiber: 14g | Sugar: 9g | Vitamin A: 77IU | Vitamin C: 4mg | Calcium: 106mg | Iron: 5mg

3. Sandwich Recipes

Meatball Sub


  • 16 frozen meatballs or homemade below
  • 2 cups pasta sauce or marinara sauce
  • 4 hoagie rolls
  • 4 tablespoons garlic butter
  • 1 cup shredded provolone or mozzarella cheese

Meatballs (or use frozen meatballs if preferred)

  • 1 pound lean ground beef
  • 1 egg
  • ½ cup seasoned bread crumbs
  • ½ teaspoon Italian seasoning
  • ½ teaspoon onion powder
  • salt and pepper to taste


  1. Prepare meatballs as directed on package or for homemade meatballs, combine all meatball ingredients. 
  2. Roll into 1″ balls and place on a parchment lined pan. Bake at 350°F for 20 minutes or until cooked through.
  3. Place cooked meatballs in a saucepan with pasta sauce and simmer covered 10 minutes.
  4. Meanwhile, spread garlic butter inside each roll. Heat broiler and broil rolls until golden, about 3 minutes.
  5. Arrange rolls in a 9×13 baking dish. Place 4 meatballs in each roll and top with a little bit of sauce and cheese.
  6. Broil 2-3 minutes or until cheese is melted. Serve with additional sauce for dipping if desired.


Calories: 681, Carbohydrates: 40g, Protein: 33g, Fat: 43g, Saturated Fat: 22g, Cholesterol: 121mg, Sodium: 1609mg, Potassium: 645mg, Fiber: 2g, Sugar: 10g, Vitamin A: 1440IU, Vitamin C: 9mg, Calcium: 492mg, Iron: 12.7mg

3. Sandwich Recipes

Veg Cheese Toast Sandwich


For Chutney

  • 3/4 cup coriander leaves
  • 3/4 cup mint leaves
  • ½ inch ginger – chopped
  • 1 or 2 green chili – chopped
  • ½ teaspoon chaat masala (optional)
  • black salt or regular salt or rock salt as required
  • little water to grind the chutney
  • few drops of lemon juice

For Veg Cheese Sandwich

  • 8 to 10 slices of brown bread or white bread or whole wheat bread
  • 1 medium size tomato, thinly sliced
  • 1 medium size onion, thinly sliced
  • 1 small cucumber, peeled thinly sliced
  • 1 small capsicum (green bell pepper) – thinly sliced
  • 1 boiled beetroot, thinly sliced (optional)
  • 1 boiled potato, thinly sliced
  • ½ to 2/3 cup grated cheddar cheese or regular cheese add cheese as required
  • butter at room temperature to apply on the breads
  • chaat masala or sandwich masala to sprinkle on the veggies
  • black salt to sprinkle on the veggies


1. First prep everything before you start preparing the sandwiches. Prepare the chutney. Here I made Coriander-mint chutney. also, slice the veggies and grate the cheese. The cheese added is cheddar cheese.

ingredients for veg cheese toast sandwich recipe

2. Slice the edges of the bread if you prefer. Spread butter evenly on all the slices. Make sure the butter covers the entire of bread. A generous coating of butter does not allow the bread to become soggy, when you apply the chutney.

spreading butter evenly on all the slices

3. Spread the mint-coriander chutney on all the bread slices.

mint-coriander chutney on bread slices

4. Place the onion, tomato, potato and capsicum slices. Sprinkle some chaat masala or sandwich masala on them. Also, sprinkle a pinch of black salt evenly.

onion, tomato, potato and capsicum slices on bread slices

5. Now top with grated cheese.

grated cheese on bread slices

6. Cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.

cover veg cheese sandwich

7. Toast for 2 to 3 minutes till the bread gets toasted well and golden. Toast the remaining sandwiches in the same way.

toast the veg cheese sandwich

8. Spread some butter on top of the hot sandwiches and Serve veg cheese toast sandwich hot with the remaining chutney and tomato sauce.

veg cheese sandwich, veg cheese toast sandwich
3. Sandwich Recipes

Sandwich Recipe (Bombay Veg Sandwich)


For Veg Sandwich

  • 10 slices white bread or whole wheat, brown bread or any soft bread
  • 2 potatoes – small to medium-sized, boiled and sliced into rounds
  • 1 beetroot – medium sized, boiled and thinly sliced
  • 1 cucumber – thinly sliced
  • 1 small to medium onion – thinly sliced
  • 1 medium tomato – thinly sliced
  • Butter softened and at room temperature, salted or unsalted, as required
  • chaat masala as required
  • black salt as required
  • roasted cumin powder as required – optional
  • freshly ground black pepper – optional
  • tomato ketchup or sauce to be served with the sandwiches

For Making Coriander Chutney

  • 1 cup tightly packed coriander leaves (cilantro) Or ½ cup coriander leaves and ½ cup mint leaves
  • ½ to 1 teaspoon chaat masala powder or add as required
  • 1 to 2 green chilies you can also add 2 to 3 green chilies
  • salt or black salt as per taste
  • 1 to 2 teaspoons water for blending or grinding, optional


Prepare Coriander Chutney

1. Rinse 1 cup of tightly packed coriander leaves (cilantro) and 1 to 2 green chillies in fresh water for a few times. Drain all the water.

Then in a small blender or a chutney grinder jar, add the coriander leaves, ½ teaspoon chaat masala powder and the green chilies (chopped).

You can roughly chop the coriander leaves and green chillies if you prefer. Finally, season everything with a few pinches of salt as chaat masala already has salt in it.

TIP 1: I usually add 2 to 3 green chilies as we prefer a spicy chutney.

TIP 2: You can also add half a portion each of coriander leaves and mint leaves instead of 1 cup of coriander. The mint leaves add a nice minty aroma to the chutney.

making coriander chutney for veggie sandwich in a grinder jar

2. Blend or grind the chutney ingredients until smooth. Add 1 or 2 teaspoon of water if it is not blending. I did not add water as there was enough moisture from the rinsed coriander leaves which helped the chutney to blend smoothly.

Don’t make this chutney runny or water by adding too much of water.

grinded coriander chutney

3. Add the coriander chutney to a bowl, taste it and add more salt if necessary. Cover and keep the chutney aside if you are making sandwiches immediately or refrigerate.

coriander chutney for Bombay sandwich in a bowl

Preparing Vegetables

1. Steam or boil 1 medium-sized beetroot and 2 small to medium potatoes in a steamer or pressure cooker or Instant pot. If you are using a pressure cooker then cook them for 2 to 3 whistles.

beetroot and potatoes in a steamer for Bombay sandwich recipe

2. Thinly slice 1 medium sized tomato, 1 small or medium sized onion and 1 medium size cucumber.

TIP: Some times you may get bitter cucumbers. To remove the bitterness from the cucumber I follow this method.

First slice the top part. Then add a few slits to the cucumber on top with a knife. Rub the top sliced part with the rest of the cucumber. You will see a froth-like substance on the cucumber.

Doing this gets rid of the bitterness in the cucumber. Slice the frothy part of the cucumber. Rinse and peel it and then thinly slice.

cucumber with bitter froth

4. Here’s all the thinly sliced veggies on a plate. In clockwise order, there are sliced tomatoes, cucumber, onions, boiled potatoes and beetroot.

sliced tomatoes, cucumber, onions, boiled potatoes and beetroot

5. Use good quality fresh and soft bread. If you have a loaf then slice it equally. I used homemade White Bread. Slice the edges off if you want. I did not because my homemade bread was soft.

You can also use whole wheat bread, brown bread or multigrain bread or ragi bread (finger millet bread) or rye bread.

homemade bread for veg sandwich recipe

6. Spread a generous amount of salted butter on 8 to 10 slices. If you don’t add enough butter then the chutney will cause the bread slices to become soggy.

Note: You can use both salted or unsalted butter. The butter should be softened and at room temperature.

room temperature butter spread on bread slices

7. Spread the coriander chutney now.

coriander chutney spread on bread slices

8. Place 2 to 3 boiled beetroot slices on 4 to 5 slices of the bread.

beetroot slices on bread slices

9. Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala on the slices.

black or regular salt, roasted cumin powder and chaat masala on veggie sandwich slices

10. Place 2 to 3 tomato slices on the bread.

tomato slices in veg sandwich

11. Then place 3 to 4 cucumber slices on top of the tomato slices. Then, sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala on the cucumber slices again.

cucumber slices and seasoning in veg sandwiches

12. Place 2 to 3 thinly sliced onion slices.

onion slices placed on veg sandwiches

13. Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala again.

onion slices with seasoning in veg sandwich

14. Now add a layer of 2 to 3 boiled potato slices.

2 to 3 boiled potatoes placed in veg sandwich

15. Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala again.

Bombay sandwich with chutney, beetroot, tomatoes, cucumber, onions, potatoes and seasoning.

16. Cover with the bread slices with the butter and chutney.

Bombay veg sandwich on a board

17. Slice sandwich into four pieces of rectangles or triangles. If you have larger slices of bread then slice the sandwich into 6 pieces.

veg sandwich sliced into four

18. Serve veg sandwich immediately with extra chutney and Tomato Ketchup. You can also sprinkle fine sev (thin fried gram flour vermicelli) on top when serving.

In Bombay these veg sandwiches are served with tomato ketchup or pumpkin ketchup and the green chutney. You can also enjoy them as it is without any side condiments.

bombay sandwich dotted with green sauce and ketchup on a white plate


  1. You can cook the potato in the microwave. Wash the potato well. Prick the potatoes with a fork and microwave in the oven for 4 to 5 minutes.
  2. When the beetroot and potatoes are getting cooked, you can slice the other vegetables and make the chutney.
  3. You can use whole wheat bread or brown bread or multigrain bread or white bread. But the best taste in veg sandwich comes with white bread and this is how it is made by the street food vendors in Mumbai.
  4. Dairy butter is used in these veg sandwiches. But you could easily use vegan butter.
  5. You can also toast these veg sandwiches if you prefer.
3. Sandwich Recipes

Potato Sandwich


  • 8 bread slices – whole wheat bread, brown bread or white bread
  • 2 to 3 medium potatoes – boiled and mashed
  • 1 or 2 green chilies – chopped finely
  • ¼ teaspoon kashmiri chilli powder or paprika (optional)
  • ¼ teaspoon Garam Masala Powder
  • 1 teaspoon dry mango powder (amchur powder) or as required or swap with ¼ teaspoon lemon juice
  • ½ teaspoon cumin powder (ground cumin)
  • ½ to 1 tablespoon chopped coriander leaves (cilantro) or swap with mint leaves
  • softened butter – salted or unsalted, as required
  • salt as required
  • grated cheddar cheese as required (optional)

Instructions :

Boiling Potatoes

  1. Rinse the potatoes very well in water.
  2. Boil or steam the potatoes in a pan or pressure cooker or Instant pot until they are fork tender and can be easily mashed.
  3. Drain all the water from the cooked potatoes and peel them when they become warm. Mash them in a mixing bowl. You can mash them with a fork or a potato masher.

Making Potato Sandwich

  1. Add all the herbs and ground spices powders – chopped green chilies, coriander leaves, red chili powder, garam masala powder, dry mango powder, cumin powder and salt as required. Mix very well.
  2. Check the seasoning and add more of salt, red chili powder, dry mango powder if required.
  3. Spread butter generously on half of the bread slices.
  4. Take some portion of the potato stuffing and spread it on the buttered bread slices.
  5. Optional step – sprinkle some grated cheese.
  6. Cover the bread slices with the remaining buttered slices.
  7. Spread some butter lightly on the top of the bread sandwiches.
  8. Place the sandwiches buttered side down carefully.
  9. Note: Be careful when doing this. If you cannot do this then just skip the above step. Instead spread butter once the sandwiches are grilled.
  10. Now spread butter on the top of the bread slices facing you.
  11. Cover the grill and grill for 2 to 3 minutes or till the sandwiches are golden and crisp.
  12. Serve potato sandwich hot with tomato sauce or cilantro chutney or both.


  1. To make spicy sandwiches add more green chilies and red chili powder. You can also add finely chopped ginger to the potato stuffing.
  2. Feel free to add herbs and spices that you like. This aloo sandwich recipe can be completely customizable to suit your taste buds.
  3. The cheese is optional but it does make the sandwich more filling. If using cheese then make sure the cheese is fresh and not rancid. Obviously, the cheese will melt in the sandwich when grilled so eat them hot or warm.
  4. You can use any variety of soft bread.
  5. For the potatoes use the one with a high to medium starch content like yukon gold, russet or idaho potatoes. Don’t use new potatoes or baby potatoes.
  6. Note that the approximate nutrition info is for one potato sandwich.