Green Sandwich

Mehak Joshi
Mehak Joshi|
Last updated on Jan 19th
Great breakfast, easy to make and lovely afternoon tea snack. Why make sandwiches one way when you can have the best of both worlds. Hot & cold.
  • Prep Time10Minutes
  • Cooking Time10Minutes
  • Serves6people

Recipe Ingredients

  • 1 pack White Sandwich Bread
  • 1 medium Organic Chinese Cucumber
  • 2 tbsp Mayonnaise
  • 1 tsp Butter or Margarine
  • 2 cups Green peas, boiled
  • 3 tablespoon Spring Onion
  • 2 tablespoon Breadcrumbs
  • 1 tsp dry Mango powder
  • 1 tsp coarsly ground Black Pepper
  • A handful of mint leaves
  • 2 green chillies
  • 1 small Tomato
  • 1 small Onion
  • 1 inch Ginger
  • 5 - 6 cloves of Garlic
  • A drop of green food coloring
  • Olive oil for drizzling
  • Salt to taste

Recipe Preparation

  1. For Hot green sandwiches - Grind the green peas, spring onion, dry mango powder, black pepper and bread crumbs together. Make a crumbly mixture. Add salt and keep aside.
  2. Grind mint leaves, tomato, green chillies, onion, ginger, garlic and 1 tsp salt. Keep the mint chutney aside.
  3. Spread a little butter on both pieces of bread. On one piece put a spoonful of peas mixture and spread it to the sides.
  4. On the other piece put 2 tsp of mint chutney and spread evenly. Assemble the sandwich, drizzle olive oil on top and grill press for few minutes until golden brown.
  5. For Cold green sandwiches: Grate cucumber and mix with mayonnaise and green food coloring in it. Add a pinch of salt to the mixture.
  6. Remove crust from both pieces of the bread. Spread generous spoonful of the mixture on one side and assemble accordingly.
  7. Cut the sandwich into triangles and serve.
My Tip: Keep the mint chutney stored in fridge for 8-10 days.