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!



Two-Tiered Sandwiches:)

This recipe is for making 2 triangular portions of these sandwiches.

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

Salt.

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!!!