Triple veg grilled sandwich is a delicious wholesome sandwich made by layering thinly sliced vegetables between the slices of bread and layered with a generous amount of fresh green chutney and grilled with butter. It is one of the best vegetable sandwiches that can be made in 20 minutes. It is perfect for a busy morning breakfast or pack in kids lunch box.

This has become my all time favourite sandwiches in the world. I know i have told this all the time when i share new sandwich recipe. It is my nature and taste, i have a weakness for sandwiches.

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Specially when they are grilled till crispy, they taste so yum and so filling. More often i love to have sandwiches for lunch. These are the sandwich which i love to have during that time. It has lots of veggies in them and they all taste so yummy with a spread of green chutney and a sprinkling of sandwich masala.

These sandwiches are great for lunch box too, you can skip any veggies that you don't like and add a sprinkling of cheese as well to make cheesy vegetable sandwich.

Triple veg grilled sandwich is also known as Indian club sandwich or Indian Bombay sandwich. I have a lot of sandwich variations in my blog like vegetable masala sandwich, tofu sandwich, sandwich uttappam, cheese sandwich. This sandwich is made with green chutney and a variety of vegetables making it a healthy and flavourful meal or snack option. 

All you need is some slices of bread, butter, green chutney, sandwich masala powder, and freshly sliced vegetables. Start by spreading butter on each slice of bread, followed by green chutney. Then arrange with cucumber, capsicum, onion, tomato, potato slices on each slice of the bread. Sprinkle masala powder on each slice of the bread. Grill the sandwich until golden brown and serve hot along with a cup of tea or tomato ketchup. 

Whenever I share a new sandwich recipe, I would say this triple veg grilled sandwich is my all time favorite sandwich in the world. But my recent trip to Japan has changed everything. Our everyday pitstop is seven-eleven, a convenience store in Japan. And my new obsessed sandwich is Egg sando, where I used to grab it everyday and enjoy it on its own or have it with crispy fried chicken. It’s so creamy, fluffy and has everything you need in a sandwich. 

Coming back to this recipe, it is so flexible that you can use any vegetable of your choice like thinly sliced beetroot, paneer, tofu. cabbage, lettuce, zucchini. You have to prepare the masala spice powder and green chutney recipe in advance and also it can be stored in the refrigerator. So it comes in handy during busy mornings. 

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Major part of the recipe works in cutting the vegetables. It is so simple that you can make it in advance and store it in a container. With just a few ingredients and minimal cooking, you can enjoy a delicious sandwich in no time. 

- The triple veg grilled sandwich is not just a recipe, it is a flexible, efficient, healthy and satisfying meal or snack option for people of all ages. Whether for busy days or when you don’t want to spend more time in the kitchen, this sandwich comes as a saviour. My kids love these grilled sandwiches because they can choose their own fillings. It’s a great way to make them eat more veggies.

It’s an excellent way to sneak vegetables into your kids meal. Also grilling the sandwich uses minimum butter or oil. You can also make it a rich protein meal by including paneer, tofu and cheese. 

Bread is the main foundation of the sandwich. While you can use any bread of your choices like wheat bread, multigrain bread or sourdough bread based on your dietary preference. I have used white bread as it works best for this recipe especially when grilled it achieves the crispy texture. 

This is a flavourful Indian dip or spread. This chutney adds a vibrant, tangy and spicy kick to the sandwich. It is often prepared using fresh coriander leaves, mint leaves, chillies, spices, lemon juice, yogurt and salt. I have shared four versions of the green chutney recipe in my blog. The variations include street version, chaat version, with and without coconut green chutney recipe. You can substitute the chutney with mayonnaise, tomato ketchup, hummus, pesto sauce or guacamole. 

It is a special masala powder prepared using cumin, black salt, dry mango powder and some fresh spices. This powder helps to enhance the flavour of vegetables and chutneys. You can also substitute the powder with regular chaat masala or even with chilli flakes. 

I have used onion, tomatoes, cucumber, capsicum and some boiled potatoes. Make sure the vegetables are finely chopped. Boil the potato in a pressure cooker and peel the skin. You can also use any vegetable of your choice or even include protein options like tofu, paneer, egg, zucchini, lettuce. 

Butter is used to grill the sandwich bread. It helps to achieve a beautiful crispy golden outer layer. You can even use any plant based butter for the vegan version. 

You can chop and store the vegetables in an airtight container. It stays good in the refrigerator for 3 days. This way, you can quickly assemble, grill and enjoy when you’re ready to eat. 

You can use a grilling pan, sandwich maker or dosa tawa to toast the bread. Assemble the bread and apply butter on both sides. Place them in a grill pan and cook until it is crispy golden color. 

The sandwich can also be toasted using an air fryer. Place the sandwich in the air fryer basket, don’t overcrowd. Cook for 3 to 5 minutes.

Store the assembled sandwich without grilling. Cover the sandwich using a cling wrap or aluminum foil to prevent drying. It stays good in the refrigerator for 1 to 3 days. 

Serve these grilled sandwiches with tomato ketchup, mayonnaise. You can top it off with dahi or yogurt and sprinkle oma podi or bhel sev for a crunchy twist. 

Well any type of bread can be used like multigrain, wheat bread, sourdough or even focaccia bread works. The bread should be firm and sturdy to hold the shape while grilling. For the best taste, white bread works the best. 

It depends upon the vegetables that you are going to use for filling. Vegetables like potatoes, beetroot need to be steamed or boiled and sliced thinly. You can also check my vegetable masala grilled sandwich recipe which has spicy flavours and cooked veggies. 

Absolutely! Yes you can make it vegan by using plant based butter or olive oil for grilling the bread. Also use vegan cheese slices for added taste. 

Yes, the sliced vegetables can be made in advance and stored in the refrigerator for 2 to 3 days. The freshly made green chutney can also be refrigerated in advance. 

Definitely, you can use any leftover sabzi like aloo gobi masala, mixed vegetable masala, paneer bhurji for filling. It helps to reuse the food leftovers and make a delicious sandwich in no time. 

Cheese vegetable sandwich is one of the kid’s favourite snack recipes. The sandwich layer contains the vegetables like carrot, capsicum, onion with mozzarella or processed cheese slice in between. When grilled, the cheese gets melted with vegetables and achieves a gooey texture. 

Paneer bhurji is prepared by sauteing crumbled paneer with onion, chilies, tomatoes, spices, capsicum and salt. The filling is spread between the slices of bread and grilled till crispy golden. It is the perfect way to include a quick protein meal in your breakfast or for a snack. 

Mediterranean sandwich is prepared using english vegetables like zucchini, eggplant, capsicum, olives and spinach. The vegetables are used either raw or grilled. Use hummus, pesto or feta cheese for the spread. This sandwich is perfect for those who want to explore other cuisines.

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