This recipe is so quick and simple that it hardly feels like a recipe. Be warned: a 5-minute masala sandwich can be utterly addictive despite its simplicity.
The contrast of toasted bread—crisp outside, soft inside—with crunchy cucumber, ripe tomato, sharp raw onion and the tangy, spicy hit of chaat masala is irresistible. I may have eaten one (or four) while writing this.
As a bonus, these 5-minute masala sandwiches are vegan.
You can vary the vegetables, but this combination is close to perfect. The one essential element you shouldn’t skip is the chaat masala.
Chaat masala is a spice blend that typically includes dried mango powder (amchur), cumin, coriander, ginger, black salt, black pepper and chili. In India it’s sprinkled on salads, snacks, sandwiches and even fruit. You can find it at most Asian or Indian stores or purchase it in supermarkets; a small amount goes a long way, so a packet lasts a long time.
If you enjoy chaat masala, you can also use it in other quick Indian snacks like masala corn or spicy peanuts.
This sandwich resembles the Bombay masala sandwich but skips the green chutney and cooked potato. I discovered my love for this particular version after having my second child in Bangalore—it was a staple at the hospital café.
After moving to Madrid, I kept craving that simple sandwich and the wonderful food of India. We often reach for lighter, homemade-style Indian dishes rather than heavy restaurant fare. These sandwiches are a favorite at our house and pair well with a kachumber salad or a light Indian tomato shorba for an easy lunch or dinner.
How to make it
The recipe is straightforward, but the steps below will guide you to a perfectly simple masala sandwich.
Take two slices of white sandwich bread and spread dairy-free margarine or plant-based butter on one side of each slice. If you are not vegan, softened dairy butter works equally well.
Peel (if desired) and thinly slice the cucumber. Arrange the slices across one buttered slice of bread. Persian or baby cucumbers are ideal, but a regular cucumber works too—if using a large cucumber you can halve and scoop out seeds, though it’s optional.
Thinly slice a firm tomato and cut the slices in half before layering them on top of the cucumber. Cutting the tomato halves prevents the skin from slipping out when you bite into the sandwich. Add thin slices of onion on top—chopped into halves or thirds if preferred. If raw onion is too sharp, soak the slices in ice-cold water for ten minutes and drain well to remove excess bite.
Sprinkle about 1/4 teaspoon of chaat masala evenly over the vegetables. Place the remaining buttered slice of bread on top, buttered side down, and press lightly to help the filling stay in place without crushing the bread.
Grill or toast on medium heat until golden on each side, about 1 minute per side in a grill pan or skillet. Be careful when flipping so the two halves don’t separate—use a spatula under one side and hold the top gently while turning. A panini press works well too. Avoid using a pop-up toaster, as the filling will fall out.
These are best eaten immediately. The high moisture from the vegetables will make the sandwich soggy if left too long. If you’re worried about the filling spilling, wrap the sandwich in a single layer of aluminum foil before grilling.
Feel free to make more than one—these come together so fast it’s hard to stop at just one.
Did you try this masala sandwich? Share your experience with a star rating, a review or a comment. Tag photos on Instagram with @the_fiery_vegetarian—I love seeing your versions.
5-minute Masala Vegetable Sandwich
A quick taste of India: crisp cucumber, tomato and onion with tangy chaat masala and a vegan buttery spread, toasted to golden in under five minutes.
3 minutes
2 minutes
5 minutes
Ingredients
- 2 slices of white sandwich bread
- About 1.5 teaspoons dairy-free margarine or plant-based butter
- 1 small Persian or baby cucumber, or about 1/5 of a large cucumber
- 1 large ripe firm tomato
- 1/3 of a small red onion (or a substitute white onion)
- 1/4 teaspoon chaat masala
Instructions
- Spread dairy-free margarine on one side of each slice of bread.
- Thinly slice the cucumber and layer it across one piece of bread, margarine side up.
- Slice the tomato thinly, cut the slices in half and layer them over the cucumber.
- Thinly slice the onion and chop into halves or thirds. Add raw on top, or soak in ice-cold water for ten minutes and drain if you prefer milder flavor.
- Sprinkle 1/4 teaspoon chaat masala evenly over the vegetables. Top with the remaining slice of bread, margarine side down, and toast or grill about 1 minute per side until golden.
- Enjoy immediately for best texture.
Nutrition Information
Yield
1
Serving Size
1
Amount Per Serving
Calories 411Total Fat 20gSaturated Fat 9gTrans Fat 2gUnsaturated Fat 10gCholesterol 31mgSodium 413mgCarbohydrates 52gFiber 6gSugar 15gProtein 10g
Did you make this recipe?
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