Veg Club Sandwich, Recipe Link : http://www.tarladalal.com/Veg-Club-Sandwich-41297r ------------------------------------------------------------------------------------------------ Tarla Dalal's Social Media Links Tarla Dalal’s Recipes, Health and Food Articles Website | https://www.tarladalal.com Subscribe to Tarla Dalal's YouTube Channel | https://goo.gl/h7JMA1 Follow Tarla Dalal on Instagram | https://www.instagram.com/tarladalal/ Like Facebook | https://goo.gl/mdcqLb Get fab food images on Pinterest | http://www.pinterest.com/tarladalal/ Get Tarla Dalal IOS App | https://goo.gl/8jwErB Get Tarla Dalal Android App | https://goo.gl/zxr56A Join Tarla Dalal’s Google Plus | https://goo.gl/VbtwXZ Twitter | https://twitter.com/Tarla_Dalal ---------------------------------------------------------------------------------------------------- Veg Club Sandwich 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 recipe is an interesting and slightly Indianised version in which one of the layers comprises a flavourful tomato omelet, perked up with green chillies and spice powders. Creamy and tangy coleslaw forms another layer, while the rest of the sandwich is comprised of crunchy and juicy veggies and greens. A dash of peppy chutneys like green chutney and garlic chutney heightens the desi feel of this Vegetable Club Sandwich. Feel free to experiment a bit with this sandwich, adding or removing ingredients as per your taste – although we strongly recommend giving this full-fledged version a try, because you are sure to be bowled over by it! Preparation Time: 35 minutes. Cooking Time: 25 minutes. Makes 4 sandwiches. 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 For the tomato omlette ½ cup finely chopped tomatoes 1 cup besan (Bengal gram flour) ¼ cup finely chopped coriander (dhania) ½ tsp finely chopped green chillies 1 tsp cumin seeds (jeera) powder ¼ tsp turmeric powder (haldi) A pinch of asafoetida (hing) ½ tsp chili powder Salt to taste Oil for greasing and cooking For the paneer 12 paneer (cottage cheese) slices (2½" x 1") Salt and freshly ground black pepper (kalimirch) to taste To be mixed into a coleslaw 1 cup shredded cabbage ¾ cup grated carrot ¾ cup mayonnaise 2 tbsp tomato ketchup Salt and freshly ground black pepper (kalimirch) to taste For serving Tomato ketchup Potato wafers For the tomato omlette 1. Combine all the ingredients with approx. ¾ cup of water in a deep bowl and mix well to make a batter of pouring consistency. 2. Divide the batter into 4 equal portions and keep aside. 3. Heat a non-stick tava (griddle) and grease it lightly with oil. 4. Pour a ladleful of the batter on the tava (griddle) and spread in a circular motion to make a 125 mm. (5”) diameter circle. 5. Cook on a medium flame, using a little oil, till golden brown spots appear on both the sides. 6. Cut the tomato omlette into the size of a bread slice and keep aside. 7. Repeat steps 3 and 6 to make remaining.

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