Veg Cheese Sandwich

This Veg Cheese Sandwich is super easy to make when the cravings kick in for something cheesy. They are filling, veggie-packed and get done under 15 minutes. They make a great grab and go breakfast or lunch for those busy weekday mornings. These sandwiches are my kids’ favorite and they love these for their dinner with a hearty soup.

The filling is no-cook, meaning we prepare the filling by simply mixing in all the ingredients – cheese, veggies, spices and herbs. This if put inside the bread to make the veg cheese sandwich. The sandwiches are grilled in a toaster or in a pan as per your convenience. If you want you may do that in the oven or air fryer too.

For the filling, I use mixed vegetables like carrots, corn, bell peppers and onions. Since this is a no-cook filling, I have not used green beans, broccoli or peas, but you may if you want. Briefly saute in little butter or boil them until tender, cool down before adding to the filling.

Ingredients like garlic, chili, black pepper and dried herbs impart complex yet mild flavors to these veg cheese sandwiches. You may use any seasoning of choice and leave out these ingredients. Fresh herbs like cilantro or parsley can be used for fresh herby flavors.

While we prefer the mozzarella cheese for the stringy pull, you may use any other cheese of choice like cheddar, cream cheese, ricotta, feta or even paneer. If you are toasting the sandwiches on a pan and using any melting cheese, grated cheese works best as it melts faster.

More Sandwich recipes,
Cheese Sandwich
Vegetable Grilled Sandwich
Bombay Sandwich
Aloo sandwich
Paneer bhurji sandwich

Photo Guide

How to make Veg Cheese Sandwich (stepwise photos)

1. Since we don’t cook the veggies in this recipe it is good to choose those which can be eaten raw like carrots, onions, capsicum, tender sweet corn, spring onions and cabbage. I have used grated carrots, chopped onions, frozen sweet corn and capsicum along with 2 green chilies for heat and cilantro/coriander leaves.

2. Add the chopped veggies to a bowl and sprinkle some herbs if you have else sub them with just crushed pepper & red chilli flakes. I added only a generous pinch of salt, since cheese is already salted.

3. Next add cheese.

4. Mix everything well. Taste test and adjust the seasoning to your preference.

5. Smear 1 tablespoon soft butter over one side (inner) of the bread slice. Spread the filling on the other side. Cover with another slice.

6. Pop them in a preheated sandwich maker. If you want to make it on a pan, heat the pan. Place the sandwiches and press down gently. Toast until golden on a low heat until the cheese melts.

Cool veg cheese sandwiches slightly and halve them before serving.

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