Open Chunky Vegetable Sandwich


Open Chunky Vegetable Sandwich Recipe

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.