Veg Club Sandwich by Tarla Dalal

Veg Club Sandwich,

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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.

[rjp]

Excellent presentation. Very precise and in depth preparation. One minor suggetion we can add baking soda (or ENO) in chana daal pudla batter. The pudla will be soft.
We await more such videos. All the best.

[namisharaturi]

Very nice sandwich Ma'am.Thanks a lot for sharing this recipe.

[rupalshah]

Very simple not complicated bt little time consuming.bt i love yr smile.always b like this.

[sumithnishantha]

I"m sri lankan.your recipes are good.thanks lot.

[sudhakarpatil]

I am
niceeee...👌👌👌
very testy...😋😋😋
I love it....😘😘😘

[sarusanu]

Hi mansion nyc recipe looks so yum another recipe of sandwich in my menu

[jinalthakkar]

first class
so yummy
I like the way you cook

[roudahashfaq]

Can I prepare the elements overnight and keep it in the fridge...?
So that in the morning I just need to assemble them and conclude the sandwhich?

[erikam]

looks really good, loce the channel, but not sure what type of flour you are using in the omlet? and the panaera? is that tofu?

[daphnerodriguez]

POWERFUL☺ AMAZING BEAUTIFUL WOW NICE VEG CLUB⚘ TARLA DALAL .❤🖤💚.DAPHNE COTTON 💜● BROWN BAZO FAMILY.

[moumitamajumdar]

can you please tell me whats playing in the starting background music?

[gayatrri]

Can we prepare the Cole slaw and keep in refrigerator? how many days is shelf life