Sandwiches are one of the perfect lunch box recipes. Jam and bread or Peanut Butter Jelly sandwiches are my to go options on super busy days or super lazy days too. ;-) But here is a savory sandwich prepared with potatoes and carrots. The filling or the stuffing can be prepared well ahead which makes your morning super easy.
In my previous recipe, I shared how I plan the lunch box recipes and what are all the main criteria. With that in mind here comes the second recipe and this is not mine, but this is my hubby’s recipe. When I travel or when I have early morning release M opts for this sandwich and vaandu loves his sandwich. It has become an unwritten rule in our house that If its Upma or Sandwich then appa has to prepare it. I have posted couple of M’s signature recipes in this blog – Peanut Chutney, Semiya Upma and here is comes the other.
Before getting into the recipe, let me share the prep work,
- Mostly we prepare the stuffing the day before.
- If not at least have the grated carrot ready.
- At times I do prepare this in the morning, but microwave does help a lot. I always cook the potatoes in the microwave under the “Potato” setting. I just place them directly in the microwave and within 5 minutes the potatoes are done. Another 5 more minutes (chop the onions meanwhile), peel them and mash them.
- Once the veggies are chopped and prepared, it is easy to prepare this recipe.
Ingredients:
- Medium Sized Potatoes – 5
- Grated Carrot – 2
- Oil – 1 tsp
- Ghee – 2 tsps + as required for toasting the bread
- Chopped Onion – 1/2 cup
- Fennel Seeds – 1 tbsp
- Chopped Cilantro – 2 tbsps
- Cloves – 2 (If you have clove powder, 1/4 tsp can be used too)
- Garam Masala – 1/2 tsp
- Red Chilly Powder – 1/4 tsp
- Salt – 1 tsp
- Turmeric Powder – 1/8 tsp ( a pinch would do)
- Bread – 8 slices (This filling will make unto 12 sandwiches)
- Sweet Tamarind Chutney – as required (optional)
Prep – Work:
- Chop the onions, cilantro.
- Grate the carrot.
- Boil the potatoes in your preferred way and peel the skin and mash them. (As I mentioned above, I boil them in the microwave in the potato mode)
Steps:
- Heat the kadai or pan and add oil.
- Once the oil is hot, add the fennel seeds and cloves and fry for 45 seconds to a minute.
- Now add the onion and cook until translucent.
- Then add the carrots, salt, garam masala, red chilly powder and mix well.
- Let the carrot cook for 3 to 4 minutes.
- Finally add the mashed potato and mix well. Make sure the masalas are nicely coated and incorporated well.
- Finally add the chopped cilantro and let it cool before storing.
Assembling:
- I usually leave the crusts on. You can remove them too.
- Apply butter or ghee on the bread and on one side spread the sweet chutney and the other side the prepared filling.
- Bring them together and toast on tava or on sandwich maker. I went with my sandwich maker like below.
That’s it. Yummy sandwich is ready.
How I pack:
I make sure the filling is not soggy. Cooking the potatoes without water helps a lot. Also I add less ghee so it tastes good even when it cooled down.
As soon as I take it from the sandwich maker, I let it sit for couple of minutes. When you pack them hot, because of the heat (evaporation and precipitation) it sweats and it makes the sandwich soggy. So by letting it sit for few minutes it stays fresh even though it’s not as crispy as served right from the sandwich maker.
Notes:
- Cloves add additional flavor but its optional.
- Adjust the salt and spice level as per preference.
- Also adjust the veggies and add them according to your choice. Cabbage, beans, peas, mushrooms can be added too.
- The sweet chutney spread is completely optional. When I pack for us, I do spread mint chutney also.
Vegetable Sandwich
Ingredients
- Medium Sized Potatoes - 5
- Grated Carrot - 2
- Oil - 1 tsp
- Ghee - 2 tsps + as required for toasting the bread
- Chopped Onion - 1/2 cup
- Fennel Seeds - 1 tbsp
- Chopped Cilantro - 2 tbsps
- Cloves - 2 If you have clove powder, 1/4 tsp can be used too
- Garam Masala - 1/2 tsp
- Red Chilly Powder - 1/4 tsp
- Salt - 1 tsp
- Turmeric Powder - 1/8 tsp a pinch would do
- Bread - 8 slices This filling will make unto 12 sandwiches
- Sweet Tamarind Chutney - as required optional
Instructions
Prep - Work
- Chop the onions, cilantro.
- Grate the carrot.
- Boil the potatoes in your preferred way and peel the skin and mash them. (As I mentioned above, I boil them in the microwave in the potato mode)
Steps
- Heat the kadai or pan and add oil.
- Once the oil is hot, add the fennel seeds and cloves and fry for 45 seconds to a minute.
- Now add the onion and cook until translucent.
- Then add the carrots, salt, garam masala, red chilly powder and mix well.
- Let the carrot cook for 3 to 4 minutes.
- Finally add the mashed potato and mix well. Make sure the masalas are nicely coated and incorporated well.
- Finally add the chopped cilantro and let it cool before storing.
Assembling
- I usually leave the crusts on. You can remove them too.
- Apply butter or ghee on the bread and on one side spread the sweet chutney and the other side the prepared filling.
- Bring them together and toast on tava or on sandwich maker. I went with my sandwich maker like below.
- That’s it. Yummy sandwich is ready.
Notes
Adjust the salt and spice level as per preference.
Also adjust the veggies and add them according to your choice. Cabbage, beans, peas, mushrooms can be added too.
The sweet chutney spread is completely optional. When I pack for us, I do spread mint chutney also.
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
- Submitting this recipe for the Blogging Marathon 66. Check out the other bloggers doing this BM.
- Also submitting this recipe for the Kid’s Delight Event – Lunch Box Special, hosted by Pavani.
