Sourdough Bread Sandwich with Green Chutney
This sandwich is a healthy, light, and flavorful option, perfect for breakfast, lunch, or snacks. The tangy sourdough bread complements the vibrant flavors of green chutney, which is made without onions or butter. This recipe is also rich in fiber and nutrients from fresh vegetables.
Nutrition Facts
Per serving
Energy
207 kcal
Protein
6 g
Carbs
39 g
Fat
4 g
Fiber
6 g
Ingredients
Sourdough Bread
2 slices (60g)
Cucumber
0.25 cup, sliced (50g)
Tomato
0.25 cup, sliced (50g)
Black Pepper
0.5 tsp (1g)
Common salt
0.5 tsp (2.5g)
Green Chutney
1 tbsp (15g)
Olive Oil
0.5 tsp (2.5g)
Instructions
Preparation
Green Chutney:
-Wash coriander and mint leaves well.
-Add coriander, mint, green chili, ginger, amchur powder, salt, and water into a blender.
-Blend to a smooth paste, and use.
Cooking Steps
Spread the prepared green chutney evenly on one of sourdough bread slice.
Layer cucumber slices, tomato slices on two of the slices.
Sprinkle a pinch of salt and black pepper over the vegetables.
Place the other two slices of sourdough bread (chutney side down) on top of the vegetables to form two sandwiches.
Optionally, you can lightly toast the sandwiches in a pan without adding oil for a crunchier texture.
Cut the sandwiches in halves and serve.