Mayonnaise Sandwich Recipe
Mayonnaise sandwich recipe featuring a creamy blend of crunchy vegetables and eggless mayo, seasoned with herbs and grilled to golden perfection.
Ingredients
Main Ingredients
- 6-8 Bread White, Brown or Multigrain Slices.
- 5 boxes of Eggless Mayonnaise Classic or Garlic flavored 1/2 cup.
- 2 tbsp Butter toasting or spreading
The Vegetable Crunch
- ¼ cup Finely chopped Carrots
- 1/4 cup Finely chopped Capsicum Green or Colored
- 2 tbsp Sweet corn boiled
- 2 tbsp Cabbage optional Finely chopped.
- 1 tbsp Finely chopped Onion
Spices and Flavorings
- ½ tsp Black pepper powder
- 1/2 tsp Red chili flakes or Oregano.
- Salt to taste
- 1 tsp Green chutney Optional, to give it Indian touch
Instructions
- Prep the vegetables, wash and chop them into tiny pieces. Carrots are to be grated or mined, so that they may be mixed with the creamy base.
- Mayonnaise Add the mayonnaise to a large mixing bowl. And to this, all the chopped vegetables, sweet corn, black pepper, chili flakes, and a small pinch of salt. Stir until all of the vegetables are covered in a layer of thick, glossy mayo.
- Take your bread slices. Should you have a fondness of a soft sandwich, cut in the edges. You can keep the crusts in case you want to eat it in the form of a veg cheese sandwich. butter one side of the slices very thinly.
- Let the mayonnaise-veg mixture thickly smear one slice of bread that is buttered. Cover with another slice of bread.
- This step is where you can have it cold as a cool tea sandwich. But in case you like a veg sandwich recipe that is crunchy, put a tawa or griddle over a small amount of butter.
- Put the sandwich on tawa and grill over low- medium heat till the bread is golden brown and crispy on either side. Cut in diagonals and serve hot.
Notes
- Always spread a thin layer of softened butter on the bread before adding the mayonnaise to prevent the bread from becoming soggy.
- Pat your chopped vegetables completely dry with a paper towel after washing to ensure the creamy filling stays thick and glossy.
- If packing for a lunch box, add salt only at the last minute or skip it entirely to prevent the vegetables from releasing water over time.