Whole Wheat Sandwich
This Whole Wheat Sandwich is a healthy and filling option for breakfast or lunch. The whole wheat bread used in the sandwich is high in fiber, which helps you feel full for longer, and the filling is made with vegetables and green chutney. This recipe is vegetarian.
Allergen Information: Contains Gluten Allergy
Nutrition Facts
Per serving
Energy
166 kcal
Protein
7 g
Carbs
30 g
Fat
2 g
Fiber
6 g
Ingredients
Whole Wheat Bread
4 slices (120g)
Cucumber
0.25 cup, sliced (50g)
Tomato
0.25 cup, sliced (50g)
Green chutney
2 tbsp (30g)
Common salt
0.25 tsp (1.25g)
Black Pepper
0.25 tsp (1.25g)
Red Onion
0.25 cup, sliced (20g)
Instructions
Preparation
For making green chutney-
Blend together 1 cup fresh coriander leaves, 1/2 cup fresh mint leaves, 2-3 green chilies, 1/2 inch ginger, 1 tsp lemon juice, salt to taste, and a little water until smooth to make green chutney.
Cooking Steps
Toast the whole wheat bread slices in a toaster or a preheated oven until they are crispy and golden brown.
Spread green chutney on two of the toasted bread slices.
Arrange the sliced vegetables on top of the green chutney.
Sprinkle salt and pepper on the vegetables.
Place the remaining toasted bread slices on top to make a sandwich.
Cut the sandwiches in half or into quarters.
Serve immediately.