120 g fresh mozzarella or buffalo mozzarella, sliced
1 tablespoon milk
80 g flour
80 g panko breadcrumbs
250 ml vegetable frying oil
salt & pepper to taste
2 tablespoon bechamel sauce
2 ham slices
Cut the crust off from the white sandwich bread slices.
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.
Arrange the flour in a bowl or plate, and dredge the mozzarella sandwich in until fully coated.
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.
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.
Heat the oil a in a deep heavy sauce-pan. Add more oil if needed until is enough to deep-fry the sandwich.
Heat over medium-high heat until a deep-fry thermometer reads 350°F/ 170°C.
Gently fold the sandwich in and deep-fry 2 mins on each side, or until crispy and golden on both sides.
Transfer the sandwich on a plate covered with kitchen paper, allow to cool slightly and serve.
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.
2. Heat 2 teaspoons butter or oil in a frying pan or a small kadai.
3. Once the butter melts, add 1 teaspoon ginger-garlic paste.
4. Saute for some seconds till the raw aroma of ginger and garlic goes away.
5. Next add 1/3 cup finely chopped onions.
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.
7. Mix well.
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.
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.
10. Mix very well.
11. Add paneer.
12. Mix well. Then switch off the flame.
13. Lastly season with salt as per taste.
14. Mix again very well and keep the pan aside.
Making paneer cheese toast sandwich
15. Now grate 1 cup mozzarella cheese and keep aside.
16. Take the bread slices. You can slice off the side crusts if you want.
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.
18. Lightly toast the bread slices and then flip them.
19. Now quickly top the bread slices with the paneer stuffing.
20. Top with grated mozzarella cheese. You can also use cheddar cheese, processed cheese or pizza cheese.
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.
22. Cook till cheese melts and the bread slices are toasted well.
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.
24. serve paneer cheese toast hot or warm Accompanied with mint chutney or tomato ketchup or sandwich chutney or sriracha sauce.
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.
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.
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.
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.
5. Sprinkle a light pinch of ground cinnamon powder. This step can be skipped. You can even use cardamom powder.
6. Now cover with the remaining buttered slices.
7. Place the sandwich in a preheated sandwich toaster or grill or a panini press.
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.
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
1 to 2 tablespoon grated carrots – optional
1 tablespoon grated cheddar cheese – optional
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.
Add one medium sized potato, which has been boiled, peeled and chopped.
Add mayonnaise, black pepper powder and ground mustard (mustard powder).
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.
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
Spread butter on the bread slices.
Now spread veg mayonnaise stuffing on the bread slices.
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.
While serving mayonnaise sandwich, you can garnish with some grated carrots and grated cheddar cheese.
They can be served for breakfast, brunch or as an after school snack.
The recipe can be scaled to make a big batch for parties.
Use homemade mayonnaise or your preferred brand of vegetarian or vegan mayo.
Don’t use watery veggies like cucumber, lettuce, beets if you plan to serve the sandwich after some minutes or an hour.
You can add your choice of herbs and spices. Both dried herbs as well as fresh herbs work in the recipe.
For a healthier option use whole meal bread, multi grain bread or rye bread.
For a vegan mayo sandwich omit the butter or use plant based butter. Also use vegan mayonnaise.
Note that the approximate nutrition info is for one sandwich made with whole wheat bread and non-fat mayo.
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
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.
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.
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.
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.
3. Spread the mint-coriander chutney on all the 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.
5. Now top with grated cheese.
6. Cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.
7. Toast for 2 to 3 minutes till the bread gets toasted well and golden. Toast the remaining sandwiches in the same way.
8. Spread some butter on top of the hot sandwiches and Serve veg cheese toast sandwich hot with the remaining chutney and tomato sauce.
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.
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.
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.
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.
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.
4. Here’s all the thinly sliced veggies on a plate. In clockwise order, there are 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.
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.
7. Spread the coriander chutney now.
8. Place 2 to 3 boiled beetroot slices on 4 to 5 slices of the bread.
9. Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala on the slices.
10. Place 2 to 3 tomato slices on the bread.
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.
12. Place 2 to 3 thinly sliced onion slices.
13. Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala again.
14. Now add a layer of 2 to 3 boiled potato slices.
15. Sprinkle a pinch or two of black salt or regular salt, roasted cumin powder and chaat masala again.
16. Cover with the bread slices with the butter and chutney.
17. Slice sandwich into four pieces of rectangles or triangles. If you have larger slices of bread then slice the sandwich into 6 pieces.
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.
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.
When the beetroot and potatoes are getting cooked, you can slice the other vegetables and make the chutney.
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.
Dairy butter is used in these veg sandwiches. But you could easily use vegan butter.
You can also toast these veg sandwiches if you prefer.
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)
Rinse the potatoes very well in water.
Boil or steam the potatoes in a pan or pressure cooker or Instant pot until they are fork tender and can be easily mashed.
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
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.
Check the seasoning and add more of salt, red chili powder, dry mango powder if required.
Spread butter generously on half of the bread slices.
Take some portion of the potato stuffing and spread it on the buttered bread slices.
Optional step – sprinkle some grated cheese.
Cover the bread slices with the remaining buttered slices.
Spread some butter lightly on the top of the bread sandwiches.
Place the sandwiches buttered side down carefully.
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.
Now spread butter on the top of the bread slices facing you.
Cover the grill and grill for 2 to 3 minutes or till the sandwiches are golden and crisp.
Serve potato sandwich hot with tomato sauce or cilantro chutney or both.
To make spicy sandwiches add more green chilies and red chili powder. You can also add finely chopped ginger to the potato stuffing.
Feel free to add herbs and spices that you like. This aloo sandwich recipe can be completely customizable to suit your taste buds.
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.
You can use any variety of soft bread.
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.
Note that the approximate nutrition info is for one potato sandwich.