Grilled Mayo Sandwich makes for a quick snack or appetizer or even a yummy accompaniment during tea time. Although they aren’t the healthiest of sandwiches, it’s nice to indulge in some once in a blue moon or serve them during potlucks, parties or even perfect to be made for an occasional brunch. Delicious, creamy and tangy mayo sandwiches, who can resist these?
INGREDIENTS
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the veggie mayo mixture
- 1/2 cup shredded cabbage
- 1/2 cup shredded red cabbage
- 1/2 cup grated carrots
- 1/2 cup finely chopped green bell peppers
- 1/2 cup finely chopped onions
- 1/3 to 1/2 cup mayonnaise, I’ve used vegan mayo
- 1/2 teaspoon red chilli flakes
- 1 tsp Italian seasoning
- Pinch of sugar
- Salt and pepper, to season
Other ingredients
- 8 bread slices
- Butter, as required
- Coriander/cilantro chutney, as required
To grill the sandwiches
- Butter or Mayonnaise, as required
INSTRUCTIONS
- Mix all the ingredients listed under- For the veggie mayo mixture in a mixing bowl. Mix well.
- Apply butter on 8 slices, and coriander chutney on 4 slices to which butter has been applied.
- Spread a generous amount of the mayo veggie mixture on the butter+ chutney slice.
- Heat a skillet/tava on medium heat. Close the slices, apply butter on the outer slice facing upwards. Place the sandwich, butter-side-down on the griddle,/tawa, press it lightly with a spatula, toast on medium-low heat for 1-2 minutes or until golden brown, meanwhile, apply butter on the other side flip and let that side toast until golden brown. If you are grilling in a panini press, apply butter on both sides and grill. Cut into diagonals and serve with green chutney or tomato ketchup. Enjoy!!
