Vegetable Sandwich Recipe

Bread slices stuffed with fresh cut vegetables flavoured with fresh coriander chutney makes a smart healthy breakfast choice.

Nutrition Information per serve

  • 181.6 kcal
  • 25.3 gm
  • 1.1 gm
  • 6.6 gm
    Total Fat
  • 2.1 gm
    Total Fiber
2.0 4"(53.0 gm) White Bread
3.0 Boiled Slice(28.0 gm) Beet Root
3.0 Slice(16.0 gm) Cucumber
3.0 Boiled Slice(38.0 gm) Potato
2.0 Slice(18.0 gm) Onion
2.0 Slice(12.0 gm) Tomato
0.13 Tsp(0.24 gm) Chaat Masala
0.13 Tsp(0.56 gm) Salt
3.0 Tsp(12.0 gm) Butter
2.0 Chopped Tbsp(7.0 gm) Coriander Leaves
2.0 Chopped Tbsp(4.0 gm) Pudina
0.22 Chopped Tsp(0.47 gm) Green Chilli
0.22 Chopped Tsp(0.48 gm) Ginger
0.22 Chopped Tsp(0.54 gm) Garlic
0.11 Tsp(0.45 ml) Lemon Juice
0.06 Tsp(0.27 gm) Salt
10.0 Ml(10.0 ml) Water
  • To prepare a vegetable sandwich, first, take 2 bread slices and apply 2 tsp butter on each bread.

  • Next, apply green coriander chutney on one slice.

  • Add 6 cucumber slices, and 4 slices each of tomato, boiled potato, and beetroot.

  • Add 1/8th tsp chat masala

  • Close with the other slice of bread and serve with sauce.

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