Breakfast eats/ Quick and Easy/ Recipes/ Sandwiches/ Snacks/ Vegetarian

Mixed Vegetable and Cheese Sandwich

This is one of those versatile sandwiches which can be served for breakfast, lunch or dinner (at least in our house). Our daughter is a typical teenager and she is not much into eating vegetables.  However, she enjoys this sandwich and in her opinion, the more cheese in the sandwich, the better it tastes! I remember my Mom making these at home.  She would get cubes of Amul cheese and painstakingly cut them into smaller pieces or she would grate them.  Its very easy for us now as grated cheese is readily available.  Electric sandwich makers make the job even easier. Rajesh says he had  one of those old fashioned toaster contraptions at his house when he was growing up. He says it stood him in good stead when he was in college in India and was cooking his own food.  Version 2.0 is now used by his Dad at home and is pictured below



  • Bell pepper, any color - 1, finely chopped
  • Corn kernels - 1 cup (optional)
  • Onions - 1, finely chopped
  • Tomatoes - 1, deseeded, finely chopped
  • Jalapeno peppers - 1, deseeded, finely chopped
  • Cilantro - small bunch, finely chopped
  • Grated cheese - 1/2 cup (I used shredded Mozarella cheese)
  • Pepper - 1/2 tsp
  • Salt to taste
  • Bread slices
  • Butter, as required



Finely chop all the vegetables and set aside.


Microwave the corn kernels as per instructions on the cover, drain water and set aside to cool.


In a large bowl, mix all the ingredients other than bread and butter and set aside.


To assemble the sandwich:- Apply butter to the bread slices. Evenly spread the vegetable mixture over a slice of buttered bread and cover with another slice of buttered bread. Place this sandwich in the sandwich maker and toast till done.


Serve hot with tomato ketchup.

Vegetable and cheese filling

Vegetable and cheese filling


  • Green, red, orange or yellow bell pepper can be used. There are times that I have used two or three different colored ones in one sandwich and at other times, I have made this using just the green peppers.
  • If Jalapeno peppers are not available, you can use green chillies instead but remember that these are spicier so adjust the quantity accordingly.
  • Use less salt as the cheese has salt.
  • I add salt to the vegetable and cheese filling just before I grill the sandwiches.  If you plan to use the filling over a period of time, adding salt initially to the mixture results in the vegetables getting watery thereby making your sandwiches soft and soggy.
  • The unsalted mixed vegetable filling can be stored in the refrigerator for 2-3 days.

You Might Also Like

No Comments

Leave a Reply