To Make the Green Chutney (Or use any Sandwich Spread)
½cupcoriander leaves / cilantro
12 to 15mint leaves / pudina
1garlic clove
½teaspooncumin seedsor roasted cumin powder
1 to 2tablespoonslemon juice(adjust to taste)
1 to 2tablespoonscoconutfresh or frozen or flakes or ½ slice bread
1green chili (Thai/Indian/ serrano peppers, skip for kids)
Veggies of choice
1smallonionsliced to rings
1mediumcarrotsgrated , as needed
2sprigscoriander leaves(optional)
lettuce (optional)
How to make the recipe
Make Sandwich Chutney (or use any Sandwich Spread or Pesto)
To make the sandwich chutney, add all the ingredients to make the chutney to a grinder. Sprinkle 2 tablespoons water and grind to a smooth and thick chutney.
Scrape the sides and splash more water if required to help grind. Do not add lots of water, we don't want a runny chutney.
Taste test and add more salt, lemon or chilli as required to suit your taste.
How to Make Egg Sandwich
Butter the bread slices generously and toast them either on a griddle or in a toaster. You can also air fry for 3 mins at 180 C or 360 F or toast in the oven.
Spread the chutney/ pesto/ spread on the bread with the buttered side out. Slice each egg to 4 slices (roundels) and place them on the chutney smeared bread.
Sprinkle Some chaat masala and roasted cumin powder over the eggs if you have. Layer the veggies over the eggs.
Place another chutney smeared slice of bread over the sandwich, with the chutney side in and buttered side out.
Press down gently and slice the egg sandwich to triangles. Serve immediately.