This classic veg grilled sandwich is a simple, comforting meal made with fresh vegetables, buttered bread, and gentle seasoning. It is lightly crisp on the outside and soft and warm inside, making it ideal for everyday lunches.
It works especially well for home cooking because it uses basic ingredients, comes together quickly, and can be adapted easily for different tastes. This sandwich is a reliable choice for family meals, lunchboxes, or an easy evening snack.
Recipe Information
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Serves: 2
Difficulty level: Easy
Ingredients
For the vegetable filling
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1 small potato, boiled and thinly sliced
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1 small carrot, grated
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¼ small onion, very finely sliced
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¼ green capsicum, thinly sliced
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2 tablespoons sweetcorn, boiled
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Salt, to taste
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Freshly ground black pepper, to taste
For assembling
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4 slices white or wholemeal sandwich bread
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2 tablespoons butter, softened
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2 tablespoons green chutney or mild sandwich spread
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2 tablespoons grated cheese (optional)
Step-by-Step Method
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Place the sliced potato, grated carrot, onion, capsicum, and sweetcorn in a bowl.
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Add salt and black pepper, then mix gently so the vegetables are evenly seasoned.
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Spread butter evenly on one side of each bread slice.
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Turn two slices over and spread green chutney on the unbuttered side.
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Spoon the vegetable mixture evenly over the chutney layer.
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Sprinkle grated cheese on top if using.
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Cover with the remaining bread slices, buttered side facing outwards.
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Heat a sandwich toaster or heavy pan over medium heat.
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Grill the sandwiches until golden and crisp on both sides, pressing gently as they cook.
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Remove from heat, rest for one minute, then cut and serve warm.
Cooking Tips
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Slice the vegetables thinly so they cook through without releasing excess moisture.
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Keep the heat medium to avoid burning the bread before the filling warms.
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Press gently while grilling to help the layers hold together without flattening the sandwich.
Variations
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Vegan: Use dairy-free butter and skip the cheese.
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Gluten-free: Use gluten-free sandwich bread.
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Kids friendly: Skip the onion and pepper, and add extra cheese.
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Spicy: Add a pinch of chilli flakes or a thin layer of spicy spread.
Serving Suggestions
Serve hot with tomato ketchup, mild mustard, or a simple side salad. This sandwich is best enjoyed fresh but also works well as a quick lunch with soup.
Storage and Reheating
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This sandwich is best eaten immediately after cooking.
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If needed, store the assembled but uncooked sandwich in the fridge for up to 6 hours.
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Reheat only on a pan or sandwich toaster to maintain crispness. Avoid microwaving.
