Healthy Breakfast On the go – Mighty Sandwiches
During weekdays with hectic school schedule and busy office routine, breakfast is the only effective meal time when I can stuff my kids and hubby with all the goodness of veggies, fruits, nuts and cereals.
Over the years I have experimented with various breakfast recipes liked by my family and which also give me ample time in the morning rush hours besides providing them with good nutrition. And Vegetable Sandwich is one such recipe I count upon.
These tiny triangles can be filled with loads of veggies, healthy yogurt Mayonnaise and packed for their lunchbox too. Out of the many variations I make these two are my personal favorite.
Potato & Fresh Mint Sandwich
- 4 slices of wholewheat Bread slices
- 2 medium size potato
- 1 tbsp fresh mint leaves
- 1 tbsp fresh coriander leaves
- 1 small onion
- 1 small carrot
- 1 tsp.oil
- 1/4 tsp mustard seeds
- 1/2 tsp. chilli powder
- Salt as desired
Method: Remove the side of the bread slices (which I don’t do to my sandwich). Wash and grate carrot, peel and dice the onion and shred mint and coriander leaves. Boil the potatoes in a pressure cooker for just 2 whistles, cool and mash the potatoes after removing the skin.
Heat oil in a wok and splutter mustard seeds in it. Add diced onion, chilli powder and fry for a few minutes. Add the grated carrots and mashed potato. Fry for another minute and take off the flames.
Add rest of the ingredients and mix well. Spread the mix over the bread slice and toast in a toaster or just shallow fry it on a girdle. Serve hot with tomato sauce.
- Spread a little butter Mayonnaise on one slice and green chutney on the other slice for a scrumptious sandwich.
- The potato and mint filling can be made and stored in refrigerator for 3-4 days.
Raw Veggies with Mayonnaise Sandwich
- 4 Wholewheat bread slices
- 2 Carrots
- 1/2 cup of Cabbage
- 2 tbsp of Yogurt Mayonnaise
- 1 tsp of crushed black pepper
- Salt as desired
- Coriander leaves for garnishing
Method: Remove the sides of the bread if you wish. Wash and grate carrots and cabbage. Mix the grated veggies with the rest of the ingredients.
Take a bread slice and spread the above mix and cover it with another bread slice. Toast it in a bread toaster or shallow fry the sandwich on a girdle.
Serve it hot with tomato sauce or green chutney made with fresh coriander and mint leaves. This variation is not liked by my daughter though as it contains raw cabbage, but is a favorite to me & my hubby.
- The veggie and mayonnaise mix can be stored in refrigerator for 4-5 days.
- If you dislike the taste of raw veggies, slightly fry the grated veggies before mixing it with the Mayonnaise.
- Makes a good lunchbox, picnic and travel food.