Name: Sushi Sandwich Vegetarian recipe by Shalini Digvijay at BetterButter
Cook time: 10 min
Total time: 10 min
Yield: 2
Ingredients: A few slices fresh whole wheat or white bread - 4; Mayonnaise or soft butter or peanut butter - 1 to 2 tbsp; Cheese slices - 1 per bread; Beet leaves or lettuce or fresh baby spinach - 2; Fried onions - 2 tbsp; pistachios - 2 tbsp; cottage cheese - 2 tbsp; mango chutney - 2 tbsp; Chopped tomato - 1; Sharp knife; Aluminium Foil as required; Cling Film as required

Ingredients Serving: 2

A few slices fresh whole wheat or white bread - 4
Mayonnaise or soft butter or peanut butter - 1 to 2 tbsp
Cheese slices - 1 per bread
Beet leaves or lettuce or fresh baby spinach - 2
Fried onions - 2 tbsp
pistachios - 2 tbsp
cottage cheese - 2 tbsp
mango chutney - 2 tbsp
Chopped tomato - 1
Sharp knife
Aluminium Foil as required
Cling Film as required

Instructions

Remove the crust from the slice of bread and roll them like you would rotis or tortillas with a rolling pin. If the bread is not soft and fresh, it will break.
Slather some butter or mayonnaise on the bread, the high fat content actually makes the bread water proof and acts as a glue.
Layer the greens, remember vitamins and minerals are absorbed best in the presence of fats - thus the butter is necessary. In one line place half of the cheese slice.
Then a line of fried crisp onions, or even fries or slivers of crisp veggies, I also added a crushed pistachios in a line.
No need for seasoning as the veggies tend to bleed and make the bread soggy. Salt does that to veggies.
Any extra seasoning can be added to the dip sauce. The rolled out and layered bread must be rolled along the length.
When the sandwich roll is at room temperature, cut with the sharp knife and let it stand on a plate like a sushi roll.
Serve with ketchup or make a dipping sauce and see your kids happy faces.

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