Open Chunky Vegetable Sandwich
A scrumptious open sandwich with a creamy paneer and vegetable filling that kids will love. Boost the protein-loaded delicacy with an abundant dose of love, and this makes the ideal evening snack for your children!
  • Preparation Time: 20 mins
  • Cooking Time: 10 mins
  • Baking Time:  10 Minutes
  • Baking Temperature:  200°C (400°F)
  • 1 tbsp butter
  • 1/4 cup chopped coloured capsicum
    (red , yellow and green)
  • 1/4 cup boiled sweet corn kernels (makai ke dane)
  • 1/4 cup boiled green peas
  • 1/4 cup chopped and boiled carrots
  • 2 tbsp finely chopped celery
  • 3/4 cup grated paneer (cottage cheese)
  • 1 tbsp chopped parsley
  • 3 tbsp milk
  • 2 tbsp grated mozzrella cheese
  • salt and to taste

Other Ingredients
  • 4 medium sized round bread buns
  • butter for grilling

For The Garnish
  • a few sprigs of parsley


For the chunky vegetable filling
  • Heat the butter in a broad pan, add the capsicum, corn, green peas and carrot, mix well and sauté on a medium flame for 3 to 5 minutes.
  • Add the remaining ingredients, mix well and cook on a slow flame for 3 to 5 minutes or till the cheese melts.
  • Divide the filling into 4 equal portions. Keep aside.

How to proceed
  • Cut each roll into half and scoop out the centre portion from the bottom.php half.
  • Brush each bottom.php roll with melted butter and bake in a pre-heated oven at 200°c (400°f) for 5 minutes.
  • Reheat the filling and stuff each roll with a portion of the filling.
  • Serve immediately garnished with a sprig of parsley.

Handy tip
  • We are using only the bottom.php portion of the bread roll for this recipe. You can cut the top portion into small cubes and toast them in an oven till crisp. Store in an air-tight container and use as croutons in soups.
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