veg club sandwich with chilla Video by Tarla Dalal

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Veg Club Sandwich Video. It would be quite fair to call this a global favourite, because the Vegetable Club Sandwich is one snack you can rely on to satiate your hunger anywhere in the world. Found on most restaurant menus, this satiating multi-decker sandwich may be found in many variants depending on the region and the chef’s imagination! This indianised version has a delicious tomato omelete stacked up with bread, coleslaw and crunchy vegetables

Recipe Description for Veg Club Sandwich with Chilla

Preparation Time: 35 mins
Cooking Time: 25 mins
Makes 4 sandwiches
Show me for sandwiches

Ingredients

For Veg Club Sandwich With Chilla
16 toasted bread slices
8 tsp butter for spreading
6 tbsp shredded lettuce
4 tsp red garlic chutney
16 onion slices
salt to taste
2 tbsp green chutney
16 cucumber slices
12 tomato slices
freshly ground black pepper (kalimirch) to taste
8 satay sticks (wooden skewers)

For The Tomato Omlette
1/2 cup finely chopped tomatoes
1 cup besan (bengal gram flour)
1/4 cup finely chopped coriander (dhania)
1/2 tsp finely chopped green chillies
1 tsp cumin seeds (jeera) powder
1/4 tsp turmeric powder (haldi)
a pinch of asafoetida (hing)
1/2 tsp chilli powder
salt to taste
oil for greasing and cooking

For The Paneer
12 paneer (cottage cheese) slices
salt and to taste

To Be Mixed Into A Coleslaw
1 cup shredded cabbage
3/4 cup grated carrot
3/4 cup mayonnaise
2 tbsp tomato ketchup
salt and to taste

For Serving With Veg Club Sandwich
tomato ketchup
potato wafers

Method

For the tomato omlette

Combine all the ingredients with approx. ¾ cup of water in a deep bowl and mix well to make a batter of pouring consistency.
Divide the batter into 4 equal portions and keep aside.
Heat a non-stick tava (griddle) and grease it lightly with oil.
Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter circle.
Cook on a medium flame, using a little oil, till golden brown spots appear on both the sides.
Cut the tomato omlette into the size of a bread slice and keep aside.
Repeat steps 3 and 6 to make remaining.

For the paneer

Heat a non-stick tava (griddle) and grease it with oil. Once hot place 4 paneer slices on it and cook it till it gets evenly charred and crisp.
Turn over the paneer slices, sprinkle little salt and pepper evenly over the paneer slices and cook it on the other side till it gets evenly charred or crisp.
Repeat step 1 and 2 to make 2 more batches of paneer.

How to proceed

To make {span class="bold1"}veg club sandwich with chilla{/span}, divide the coleslaw into 4 equal portions and keep aside.
Apply 1 tsp of butter evenly over the 1st toasted bread slice and spread a portion of the coleslaw evenly over it.
Spread 1½ tbsp of the lettuce evenly over it. Keep aside
On the 2nd toasted bread slice spread 1 tsp of red garlic chutney evenly over it.
Trim the edges of the tomato omlette and cut it of the same size of the toasted bread slice. Place this square tomato omlette on the 2nd toasted bread slice over the garlic chutney.
Place 4 onion slices evenly over it and sprinkle a little salt and pepper evenly over it.
Place this 2nd toasted bread slice and the 1st slice containing coleslaw.
On the 3rd bread slice spread ½ tbsp of green chutney evenly over it.
Arrange 3 paneer slices, 4 cucumber slices and 3 tomato slices evenly over it and sprinkle a little salt and pepper evenly over it.
Place this 3rd toasted bread slice over the 2nd slice containing the omlette and onions.
Apply 1 tsp of butter evenly over the 4th toasted bread slice and place it over the 3rd bread slice containing paneer with the buttered side facing downwards and press it lightly.
Insert big satay toothpicks on 2 opposite corners of the sandwich to hold the sandwich properly and cut into half from the other side diagonally.
Serve the {span class="bold1"}veg club sandwich with chilla{/span} immediately with tomato ketchup and potato wafers.