Veg Cheese Sandwich recipe with step by step photos. This is a Bombay style delicious stuffed sandwich made with a filling of mix vegetables, topped with cheese and grilled or toasted. You can also enjoy these sandwiches without grilling or toasting them. The recipe is easily adaptable and customizable to made with your preferred veggies and cheese.
About Veg Cheese Sandwich
I have been having these scrumptious sandwiches from the street side sandwich stalls or carts in Mumbai, during my school and college years, as breakfast or brunch or takeaways. Even later when working, I would have these sandwiches for a quick brunch or lunch.
These sandwiches usually have vegetables like tomato, cucumber, onion, boiled potatoes and beets. Sometimes you may find capsicum too.
I have added most veggies in these sandwiches, except boiled beetroots. I have added onions, tomatoes, boiled potatoes and capsicum. If you love cheesy sandwiches, you can also check the classic Cheese Sandwich that is made without any vegetables.
These sandwiches can be simply be assembled and eaten as is. Or you could opt to toast or grill them. The toasting or grilling can be done in a sandwich toaster or panini press or in a frying pan or skillet on the stovetop.
I have toasted the sandwich. But you can also grill them as some folks prefer that way. An electric toaster or a handheld stovetop toaster works well to make these Veg Cheese Sandwich.
Sandwiches are easy and quick to make. And especially good for morning hours when you are running short of time. You can also pack sandwiches for tiffin box or for a short picnic.
For making toast, sandwiches or Bread Pakora or for that matter, any Bread Snacks, I always prefer to use homemade Whole Wheat Bread or Brown Bread or multi-grain bread.
However honestly speaking the best taste comes with White Bread. So there is always a temptation to use white bread knowing well that it is not healthy and made with all-purpose flour.
But I choose health over taste, much to the chagrin of the other family members. And so this sandwich is also made with whole wheat bread.
Serve Veg Cheese Sandwich with green chutney or tomato sauce. Potato wafers and a cup of hot Ginger Chai or Masala Chai will also go well along with the sandwiches.
How to make Veg Cheese Sandwich
1. First prep everything before you start preparing the sandwiches. Prepare the chutney.
Here I made Mint Coriander Chutney which does not take much time. Also, slice the veggies and grate the cheese.
The vegetables that you will need are:
- 1 medium tomato
- 1 small to medium onion
- 1 boiled and peeled potato
- 1 small capsicum (green bell pepper)
- 1 small to medium peeled cucumber
Slice these veggies into thin rounds and set aside. For a homemade loaf, cut it with a serrated knife to get even slices.
For the cheese, use mozzarella cheese or processed cheese or your preferred cheese that melts. The cheese that I have added is cheddar cheese.
Note: If you are running short of time, you could omit making the green chutney. But the green chutney does add a lot of flavor to the sandwiches.
2. Slice the edges of the bread if you prefer. Spread butter evenly on all the slices. Make sure the butter covers the entire of bread.
A generous coating of butter does not allow the bread to become soggy, when you apply the chutney.
You could use either salted butter or unsalted butter, whatever you have on hand.
3. Spread the mint-coriander chutney on all the bread slices.
4. Place the onion, tomato, boiled & peeled potato and capsicum slices. Sprinkle some chaat masala or sandwich masala on them.
Also, sprinkle a pinch of black salt or pink salt or regular salt evenly.
5. Now top with grated cheese.
6. Cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.
7. Toast for 2 to 3 minutes till the bread gets toasted well and golden. Toast the remaining sandwiches in the same way.
8. Spread some butter on top of the hot sandwiches and serve Veg Cheese Sandwich hot or warm with the remaining chutney and tomato ketchup.
More Sandwiches To Try!
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Veg Cheese Sandwich
- 1 cup coriander leaves
- 1 cup mint leaves
- 1 inch ginger – chopped
- 1 or 2 green chili – chopped
- ½ teaspoon chaat masala (optional)
- black salt or regular salt or rock salt as required
- 1 to 2 tablespoons water or as needed, to grind the chutney
- 3 to 4 drops lemon juice – optional
For veg cheese sandwich
- 8 to 10 slices Whole Wheat Bread or white bread or brown bread
- 1 tomato – medium-sized, thinly sliced
- 1 onion – small to medium-sized, thinly sliced
- 1 cucumber – small to medium-sized, peeled and thinly sliced
- 1 capsicum (green bell pepper) – small, thinly sliced
- 1 beetroot – thinly sliced, optional
- 1 potato – boiled, thinly sliced
- ½ to ⅔ cup cheddar cheese – grated or shredded, can add cheese as required
- Butter – softened, at room temperature, as needed
- 1 to 2 teaspoons chaat masala or sandwich masala to sprinkle on the veggies, add as required
- black salt as required, to sprinkle on the veggies
- Prepare the chutney first. Blend all the ingredients mentioned under the list 'for chutney' in a grinder or small blender.
- Add very little water. The chutney has to be of thick or slightly thick consistency.
- Keep the chutney aside.
- Steam or boil the potatoes and beetroot. You can cook these veggies in a pressure cooker or instant pot adding water as needed.
- Once cooled, peel them and slice them thinly. Set aside.
- Rinse and peel the onions and cucumber. Slice them thinly into round slices.
- Rinse and remove the seeds from the capsicum. Slice it thinly. Also slice the tomatoes thinly. Keep the sliced veggies aside. Grate the cheese and set aside.
Making veg cheese sandwich
- Slice the edges of the bread if you prefer. Spread butter evenly on all the slices. Make sure the butter covers the entire of bread. A generous coating of butter does not allow the bread to become soggy, when you apply the chutney.
- Spread the mint-coriander chutney on all the bread slices.
- Place the onion, tomato, potato and capsicum slices. Sprinkle a pinch of chaat masala or sandwich masala evenly on them. Also sprinkle a pinch of black salt evenly.
- Now top with grated cheese.
- Cover the sandwiches with the remaining bread slices and place in a preheated toaster or grill.
- Toast for 2 to 3 minutes or till the bread gets toasted well and is cripsy and golden. Toast the remaining sandwiches in the same way.You could also simply make the sandwiches and enjoy them without toasting or grilling.
- Spread some butter on top of the hot sandwiches and serve Veg Cheese Sandwich hot with the remaining chutney and tomato ketchup.
- To make spicy sandwiches, increase the number of green chilies in the mint-coriander chutney.
- Add any variety of melty cheese. You can also top the veggies with cheese slices.
- You can omit adding the chutney if you prefer, but the green chutney does add a lot of flavor to these sandwiches.
- A few variations would be to add some eggless mayonnaise or greek yogurt to the sandwich.
- The recipe can be scaled up to make for small parties.
Nutrition Info (Approximate Values)
This Veg Cheese Sandwich recipe from the archives first published in August 2014 has been updated and republished on January 2023.
Dear dassana, i made some veg sandwiches by following your recipes and all of them came out tasty. I was just wondering can i add boiled carrot to the sandwich as my kids like carrot and raw slices will be little difficult for them. If then, how should I boil it, with the potatoes? Will it take more time? Thanks..
Welcome Kimia. Yes you can add carrots. boil it with potatoes.
these toasts look amazing. Can i grate and use the same paneer that is used in sabzis here? I have seen some street vendors using paneer in sandwiches but never paid attention to the type that they use.
Thanks Sarita. Its the same paneer that we use in the sabzis.
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