Ingredients

• 1 cup boiled corn
• 1 cup capsicum
• 1 cup cheese
• 1 tsp. red chilli flakes
• 2 tsp. Italian seasoning or oregano
• ¼ tsp. black pepper powder
• salt to taste
• 2 tbsp. green chutney
• 2 tbsp. butter
• bread

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. To prepare the vegetable sandwich filling, in a bowl add boiled corn, capsicum, red chilli flakes, Italian seasoning, black pepper powder, salt and green chutney. Mix till everything is well combined.
2. To assemble the sandwich, take a slice of bread and evenly apply butter on it.
3. Take a large spoonful of the vegetable filling and evenly spread it on the bread slice.
4. Take another bread slice and evenly spread the green chutney on it.
5. Cover the sandwich with the green chutney slice, make sure the chutney side faces inwards.
6. Carefully place the sandwich on a griller or a tawa and toast until crisp and golden brown from each sides. Apply more butter if needed.
7. Serve immediately with ketchup, chutney or garam-garam chai.

Recipe Notes

• You can add any vegetables of your choice, capsicum will taste great.
• Make sure you take room temperature butter, this will help to spread it easily.
• Skip the chillies if you are making it for the kids.

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