⅓cupfinely chopped capsicum(bell pepper or shimla mirch)
½cupgrated processed cheeseor mayonnaise or half-half of mayonnaise and grated cheese
1 to 2tablespoonscream- optional
¼teaspoonblack pepper powder(kali mirch powder)
for making sandwich chutney
1cuptightly packed coriander leavesor ½ cup each of mint leaves and coriander leaves
½teaspoonchaat masala powder
1 or 2green chilies- chopped
1 to 2teaspoonwater for grinding- optional
other ingredients of club sandwich
1small bowl of sandwich chutney
butter as required
preparing sandwich chutney
Rinse coriander leaves very well with water.
Then in a grinder take 1 cup tightly packed coriander leaves, ½ teaspoon chaat masala powder, 1 to 2 green chilies (chopped), salt. Add 1 to 2 teaspoons water. Grind till smooth. Remove the chutney in a bowl and keep aside.
preparing veggie stuffing for club sandwich
Mince or grate carrot, cabbage and capsicum. You can blanch the cabbage if you want. You will need ⅓ cup each of grated or minced carrots, cabbage and capsicum.
Take all the three minced veggies in a bowl. Add ½ cup grated processed cheese. You can also add ½ cup of mayonnaise or half-half of mayonnaise and grated cheese.
Season with ¼ teaspoon black pepper. Add salt if you want. I have not added salt as cheese already has salt in it. You can also add 1 to 2 tablespoons cream.
Mix very well and keep aside. You can keep in the fridge too.
making besan chilla for club sandwich
Take ½ cup besan (gram flour) in a mixing bowl.
Add the spices, chopped onions, tomatoes, green chilies and coriander leaves.
Add ⅓ cup water or add as required.
Mix very well and make a smooth batter without any lumps.
Heat a tawa or shallow frying pan. Spread some oil on the tawa.
Take some batter in a large serving spoon and spread to a small sized chilla.
Cook the chilla on a low to medium flame.
When the top side looks cooked, drizzle some oil on it and spread it with a spoon.
When the base is crisp and golden, then flip over and cook the other side too.
Cook till you see golden spots on the second side.
Remove and keep aside.
In the same way, prepare all the chillas and keep aside.
making club sandwich
In the same pan or tawa on a low to medium flame, toast bread slices. Place 2 to 3 bread slices.
Turn over when one side is lightly toasted and toast the second side. You can toast the bread more if you want.
Then spread some butter on all the 12 toasted bread slices.
Spread some green chutney also on all the slices.
Place 3 to 4 slices each of cucumber and tomatoes.
Sprinkle some black pepper powder, chaat masala powder and salt.
Place a toasted slice on top. On this bread slice, butter and green chutney have already been spread.
Spread butter on top of this slice.
Spread the veggies+cheese mixture on this slice.
Cover with a third bread slice.
Spread butter on this slice too.
Now place the besan chilla.
Cover with the last and fourth slice.
With a sharp knife slice the sandwiches in four rectangle or two or four triangle pieces.
Serve club sandwich immediately with tomato ketchup and a side accompaniment like potato chips or wafer or french fries.
You can make the besan chilla spicy, by adding some green chilies.
You can use whole wheat, brown, multi grain or white bread for the sandwiches.
Cabbage can be blanched and then used.
You can also skip cabbage and just use carrots too.