Veg Club Sandwich


  • Triangular Brown bread – 12 slices
  • Cabbage shredded 2 cups
  • Carrot strips 1 cup
  • Medium green capsicums cut into thin strips 2
  • Mayonnaise 2 tablespoons
  • Black peppercorns crushed to taste
  • Salt to taste
  • Mixed herbs 2 teaspoons
  • Oil 4 tablespoons
  • Cottage cheese (paneer) cut into thick slices 8
  • Butter as required
  • Iceberg lettuce leaves as required
  • Mustard sauce as required
  • Tomato slices as required
  • Tomato ketchup to serve
  • Potato chips to serve



Toast all the bread slices in a toaster till light golden and crisp. Remove and set aside on a plate


Take cabbage in a bowl, add carrots, capsicums and mayonnaise and mix well


Take crushed black peppercorns in another bowl, add salt, mixed herbs and 2 tbsps oil and mix well. Add the cottage cheese slices and mix well so that the mixture coats the slices well on all sides


Heat remaining oil in a non-stick grill, place the cottage cheese pieces in it and grill, turning sides till evenly done on both side


Apply butter on one side of all the bread slices. For each sandwich take 3 slices, place a few lettuce leaves on one slice, place some vegetable mixture on it and sprinkle some crushed black peppercorns and salt


Place another slice of bread on the 1st slice, apply some mustard sauce, arrange 2 cottage slices on it, top with 2 tomato slices, sprinkle crushed black peppercorns, salt and top it with a few lettuce leaves. Place the third slice of bread on it and secure the sandwich with 2 toothpicks on two ends. Cut into half


Arrange them on a serving platter and serve immediately with tomato ketchup and potato chips