Grilled Veg Sandwiches Pour Sean et Marin

Note: These are the sandwiches I grilled for Sean and Marin's pre-wedding retreat. You'll need some sort of sandwich toaster to make these - out in the woods, the hand-held one, but if you crave these at home you can always buy yourself the electric kind that can probably also make French toast?

Ingredients
Sandwich bread - 1 loaf
Onions, finely chopped - 2 big
Tomatoes, finely chopped - 2 big
Green chillies, finely chopped - 3-4 small
Coriander leaves (garnish) - a handful
Salt - to taste
Butter (applied on either face of the sandwich) or cheese slices (one for each sandwich)
Coriander chutney (optional) - 1-2 tsp for each sandwich

Cooking time: 15 min (prep) + 20 min (grill)
Servings: 5-10

Method:
Mix together the chopped onions, tomatoes, green chillies and garnish with salt and coriander leaves. This can be stored until you're ready to make sandwiches.
Heat the sandwich toaster and spray both faces with a few drops of olive or vegetable oil (or, for a better taste, ghee!). In the meantime, for each sandwich, apply butter (if using, or else you can add a slice of cheese), apply coriander chutney (if using) to the other face. Add 1-2 tsp of the chopped veggies and load up the sandwich into the toaster. Grill for a couple of minutes on each side, just enough for the bread to get crispy and for the cheese/butter to melt into the chopped veggies. Cut into halves and serve hot!

Source: Mom's recipe
Author: Shrinkingsodacan

Coriander Chutney

Ingredients
Coriander leaves - 3 small bunches
Mint leaves - 1 small bunch
Small green chillies (less than 1.5" long) - 7-8
Ginger - 1" piece
Salt - 1 tsp or to taste
Coconut, grated (unsweetened) - 2 tbsp
Lemon juice - 2 tbsp (or to taste)
Sugar (optional) - to taste

Preparation time: 10 min
Servings: 20-30 tbsp

Method:
Put all the ingredients (except the leaves) into the blender with half a cup of water. Grind well and gradually add leaves into the mixture. Occasionally add water if desired, but remember you're going for a thick paste-like appearance!
When done, mix in the lemon juice (this preserves the colour of the chutney)
The chutney can be used immediately or can be stored in the fridge for up to a week.

Source: Mom's recipe
Author: Shrinkingsodacan