Vegetable and Cheese Grilled Sandwich

Triangular grilled sandwich on a paper plate with cilantro chutney and hot sauce on the side.

5 from 2 votes

Vegetable and Cheese Grilled Sandwich

An iconic recipe from Mumbai; this Vegetable and Cheese Grilled Sandwich is full of vegetables, cheese and chutney all grilled in fresh homemade triangular bread from scratch.

Just like the one on the streets, this one is fulfilling in every bite!

Prep Time30

Cook Time30

Resting Time2

Total Time1

Course: Main Course, Snack

Cuisine: Indian

Diet: Vegetarian

Servings:

Calories: 227kcal

Author: Smruti

Ingredients

For the Bread

3 cups all purpose flour
1¼ cup warm water
2¼ teaspoon active dry yeast
1½ teaspoon salt
1 teaspoon sugar
3 tablespoon unsalted butter

For the Sandwich

½ cup Cilantro Chutney
1 cup shredded cheese
2 tablespoon salted butter
2 teaspoon sandwich masala
2 persian cucumber (peeled and sliced)
2 tomatoes (sliced)
1 potato (boiled and sliced)
2 beets (steamed and sliced)
1 onion (diced)
1 pepper (diced)

Instructions

For the Bread

In a bowl add warm water, sugar, salt and active dry yeast. Mix everything well
1¼ cup warm water, 2¼ teaspoon active dry yeast, 1½ teaspoon salt, 1 teaspoon sugar
Rest covered for 10-12 minutes. The yeast should bloom by then. Open the cover and keep ready.
In the base of the stand mixer, add all purpose flour, unsalted butter, salt and the bloomed yeast mixture.
3 cups all purpose flour, 3 tablespoon unsalted butter
Run the mixer on medium speed till everything comes together.
Keep mixing on high speed till the dough is soft and without cracks.
Roll the dough ball tight and transfer it to a greased bowl.
Rest covered for an hour. The dough should double by then.
Punch down the dough and smoothen it well. Also, line a triangle bread mold for the grilled sandwich with oil or butter and rest on a greased tray.
Transfer the entire dough into the mold and press it down using light hands, spreading it throughout the mold.
Cover with another baking tray or plate and let it double. In about an hour, the bread dough will rise to the brim of the mold.
Place in a preheated oven at 400 F and bake for 20-22 minutes, till the top is crisp and the mold sounds hollow when tapped. Then remove the bread.
Let the bread cool down a little and remove from the mold.
Then let it cool down completely. Place on a chopping board.
Make equal size thin slices and keep ready. Also, keep all the vegetables and other add-ins ready.

For the Sandwich

Apply butter on all the bread slices. We need three slices for every sandwich. Also apply cilantro chutney on the slice.
2 tablespoon salted butter, ½ cup Cilantro Chutney
Then add a layer of sliced cucumbers on the slice of bread.
2 persian cucumber
Next is a layer of sliced tomatoes and sprinkle some sandwich masala.
2 tomatoes, 2 teaspoon sandwich masala
Then add slices of boiled potatoes.
1 potato
This is followed by boiled beetroot slices.
2 beets
Then place another slice of bread with butter and cilantro chutney on both sides.
Now add diced peppers and onions on this bread.
1 onion, 1 pepper
Add a thick layer of shredded cheese on this.
1 cup shredded cheese
Then place another bread slice with butter and chutney on it.
Add some butter on both sides of the sandwich and place in a grill.
Grill well till the breads are crisp and the fillings cook.
Then cut into pieces and serve the grilled sandwich with some cilantro chutney, tomato ketchup, spicy garlic chutney or schezwan sauce.

Video

Notes

Make sure the yeast is fresh and not very dated. Dated yeast tends to act funny while blooming. Also, use lukewarm water for the process. It should be between 105-110 F. Cold water will not bloom the yeast and hot water will kill them.

I have the mold custom made for these sandwiches. However, the same recipe works to make bread in any kind of bread pan. Plus, we can simply roll the dough into a tight roll and bake a bread loaf with it.

If you would like to make the same mold, it is made at a local tin works store in India. It is a 8*8*9 inches triangle and 6 inches deep. Plus, it does not have a base so removing the bread loaf is easy. These measurements make a perfect loaf that gives us 12-13 sandwich bread slices.

Do not slice the bread when it is still warm. This will give a lot of crumb and uneven slices. As it is a thick loaf, it does take a few hours to completely cool down.

The vegetables I use includes the one in the traditional one. And so are the shapes in which the vegetables are chopped. However, adding more vegetables like corn, zucchini, boiled sweet potato etc. works too.

Again, I like to use Amul butter and cheese for the recipe. Almost every sandwich store in Mumbai uses it to make a perfect sandwich. That being said, it is okay to use any shredded cheese or butter of your choice.

Use thinly sliced vegetables. That way they cook well in the grill.

Grill the sandwich till it is crisp on both sides. Enjoy immediately. The molten cheese and perfectly crisp bread is great when warm.

Note: Nutrition values are my best estimates using an automated calculator. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition