Street sandwich

“Good food, very often, is simple food.”

I am no stickler for sandwiches. I think I am more of a wrap girl. But there is something about the way moms make things that you unknowingly get beguiled by even the most boring food. And boring is just an adjective for the lack of a similar extreme that I could find because the taste of this sandwich is anything but boring. This is not your café style, lettuce and mayo heavy, ordeal but a zingy and tantalizing taste bud sensation that you are most likely to find at corner shops or pavement purchases. This recipe just helps you get that flavorful out-of-the-home experiences to right at your table, perfect for those chirping Sunday brunches.

RECIPE

For 4 hungry gatherers

 INGREDIENTS

For the sandwich

• 8 slices of bread
• 2 tomatoes, medium, finely chopped
• 2 onions, medium, finely chopped
• 1 cucumber, finely diced

For the chutney

• 2 garlic cloves, roughly chopped
• 1 small bunch, coriander
• 1 small bunch, mint
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon lime juice
• 1 chili, medium, finely chopped

 METHOD

1. Toast the slices of bread until the doneness you want, or till its properly grilled.
2. In a mixer, add all the ingredients for the chutney and blitz till smooth.
3. To make one sandwich, take two slices of bread and spread the chutney on both slices.
4. Add the chopped tomato, onion, and cucumber to the slices and stack them together.
5. Cut on the diagonal and/or enjoy as is!

ADDITIONAL NOTES

1. You can also thinly slice the tomato, onion, and cucumber for a different texture.
2. You can use any type of bread that you like – white, brown, multigrain, etc.
3. You can choose to not toast the bread.
4. Amp up or mellow the chilly for a spicier or milder version.
5. You can add little water to thin out the chutney to a consistency you like but it is better to keep it thick to prevent he bread from getting soggy.
6. You can leave out the onion and replace onion with 1/4^th inch ginger to make a Jain version.