Two-Tier Vegetable Sandwiches:)
These sandwiches can be eaten as a snack or as a light meal. They have a lovely Indian touch to it, because of the green chutney in it. I usually make the normal green chutney sandwiches which are a regular in my house but these two-tiered ones are for a slightly bigger meal, when you feel you need to give rice/rotis a miss!
White/Brown Bread Slices - 3
Butter (Optional) - 1 tsp
FOR THE CHEESE-VEGETABLE SPREAD:
Cheese Spread - 4 tbsps (I have used the Low Fat Philadelphia Cream Cheese)
Carrots - 1 small, cut into fine cubes or grated (I like the crunchiness of carrots, so I have kept them in cubes)
Green Peppers(Green Capsicum) - 1/2 of 1 medium one, cut into fine cubes
Dry Roasted Cumin seeds, powdered - 1/2 tsp
Ground Black Pepper - 1/2 tsp
Chilli-Tomato Sauce - 2 tsps
Take the cream cheese in a bowl and whisk them using a fork, to make it smooth-textured. Add the rest of the ingredients to it. Adjust salt. Keep aside.
FOR THE GREEN CHUTNEY:
Coriander Leaves - 1 medium bunch
Green Chillies - 1
Onion - 1 small, roughly chopped
Lemon Juice - 3 tbsps
Chaat Masala - 1/2 tsp
Rinse the coriander leaves well and roughly chop them. Put them along with the other ingredients into a blender, and run it till you get a smooth paste. Adjust salt to taste. Keep aside.
Cut away the sides of the bread slices. Put them in the grill for about 2 to 3 minutes, just to make them a bit crispy. Take one slice form the grill, and apply green chutney to it. Take another slice from the grill and apply butter on it and put it, the buttered side facing down on the green chutney. Butter can be avoided if you are looking for a fat-free healthier option. On the other side of the buttered slice, apply the cheese-vegetable mix. Cover finally with the last slice. Cut diagonally into half portions to get 2 triangular halves. Done! And Enjoy!!!