Mayonnaise Sandwich (Cold + Grilled)

This super easy and delicious mayonnaise sandwich is packed with the goodness of vegetables and mayonnaise! Perfect breakfast, or snack.

Recipe Source Link:https://www.mygingergarlickitchen.com/mayonnaise-sandwich/

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RECIPE INGREDIENTS

» For Mayonnaise Sandwich

• 1/4 cup onion, finely chopped
• 1/4 cup cucumber, finely chopped
• 1/4 cup bell pepper (capsicum), finely chopped
• 1/2 cup carrot chopped or shredded
• 1/2 cup cabbage, chopped or shredded
• 1 teaspoon oregano
• 1/2 teaspoon freshly ground black pepper, or to taste
• Salt, to taste
• 1/4 teaspoon chili flakes, or as per taste
• 1/3 cup mayonnaise, or as needed
• 8 to 10 bread slices, white, whole grain, or multigrain
• 4 tablespoons butter, as required
• Tomato ketchup or green chutney, optional
• Cheese slices, as needed (I used Emmental cheese), optional

RECIPE INSTRUCTIONS

» Making Filling

1. In a mixing bowl add the cucumber, onion, carrots, cabbage, and bell pepper (or add any vegetables you like).
2. Also, add oregano (you can also use dried Italian herbs, thyme, or basil), ground black pepper, chili flakes, mayonnaise, salt, and mix until everything is well combined. Tip: You can also use 1 teaspoon of dijon mustard to the filling.

» Making cold sandwich:

1. Place 2 bread slices on a wooden board, and spread butter on both the bread slices.
2. Now place 2-3 tablespoons of filling to one bread slice and spread it. Place the other slice of bread, buttered slice down, on top of the filling to make a sandwich.
3. Now cut off the crusts (trimming is optional), and slice the sandwich into three equal fingers. I have cut them into finger sandwiches, but you can also cut them into triangles or squares.
4. Serve them immediately or wrap them in cling film and chill in the refrigerator.

» Making Grilled or Toasted Mayo Sandwich

1. Take 4 thick slices of white bread and spread 1 tablespoon of tomato ketchup or green chutney over one side of the two bread slices.
2. Now spread veg mayonnaise stuffing on the other two bread slices. If you want a cheesy sandwich, then place a cheese slice on top of the filling.
3. With ketchup side down, close the sandwich with another slice of bread with filling. Butter the toast by spreading 1/2 tablespoon of butter on the top side of each sandwich.
4. Heat a grill/panini maker/sandwich maker and immediately place the sandwich with the butter-side-down. Spread butter on the top side, cover, and toast/grill until bread is golden and crispy.
5. Alternatively, toast/grill the sandwich in a pan/skillet. Place mayonnaise sandwich butter side down. Smear butter on top, and grill until golden, about 3-4 minutes. When the underside is golden brown, flip the sandwich and press down by placing another pan on top of the sandwich and then put some weight.
6. Toast/grill the second side until golden. When the sandwich is golden & crisp, remove the weight and pan. Now using a spatula, transfer the sandwich on a wooden board. To serve cut the sandwich in half on the diagonal or desired shape. Eat immediately.

RECIPE NOTES

1. For this sandwich recipe, you can use any type of sandwich bread. Besides white bread I personally like to use whole grain bread, multigrain bread, whole wheat bread, rye bread, and brown bread. You can also mix two types of bread for making this sandwich.
2. I have only added dried oregano to the filling, you can also use Italian mixed herbs, dried thyme, dried basil or dried rosemary.
3. You can also use lettuce, arugula, or fresh herbs. If you are planning to store the cold sandwiches for more than a day, then don't use any of these.
4. You can swap mayonnaise with cream cheese, or hung curd.