Veggie Delight Sandwiches with Herb Chutney

Creating the Perfect Sandwiches

Veggie Delight Sandwiches with Herb Chutney have become my go-to for summer picnics and backyard parties. I still recall the first time I made these Veggie Delight Sandwiches with Herb Chutney. The combination of fresh vegetables and a zesty herb chutney was a hit with everyone. As I prepared these sandwiches, I knew they were not just a meal but a vibrant and refreshing experience, perfect for any sunny day.

Making the Herb Chutney

To start with Veggie Delight Sandwiches with Herb Chutney, I first whip up the herb chutney. I blend together frozen peas, fresh cilantro, tahini, and a few other key ingredients to create a smooth and flavorful spread. This chutney is essential for adding that burst of flavor which beautifully complements the vegetables. After blending, I let it chill in the fridge, allowing the flavors to meld and intensify, making every bite of the sandwich more delightful.

Assembling the Sandwiches

When assembling the Veggie Delight Sandwiches with Herb Chutney, I focus on slicing the vegetables thinly for even layering. I steam russet potatoes and beets until they’re tender, then cool and slice them. Layering these vegetables with cucumber, tomato, and red onion on whole wheat bread creates a satisfying crunch in every bite. Spreading the herb chutney generously on both sides of the bread ties all the flavors together perfectly.

Serving and Enjoying

Finally, I cut each sandwich into quarters and arrange them on a platter for a beautiful presentation. The Veggie Delight Sandwiches with Herb Chutney are not just delicious but also a feast for the eyes. Whether it’s a casual picnic or a more formal gathering, these sandwiches are always a refreshing and tasty addition, making every occasion special and memorable.

Chef’s Notes- Veggie Delight Sandwiches with Herb Chutney

• Vegetable Slicing: Slice all vegetables as thinly as possible (about ⅛- to ¼-inch thick) for even layering and a better sandwich texture. Using a mandoline can help achieve uniform slices.
• Chutney Consistency: Adjust the thickness of the chutney by adding more water if needed. It should be spreadable but not too runny.
• Flavor Enhancement: If you prefer a spicier chutney, leave some seeds in the jalapeño. For a milder version, omit it entirely or use only half.
• Cooling Time: Allow the steamed vegetables to cool completely before slicing to prevent them from becoming mushy.
• Bread Options: If you prefer a heartier sandwich, opt for sourdough or gluten-free bread. Toasting the bread lightly can add a nice crunch and prevent it from becoming soggy.
• Additional Veggies: Experiment with adding other vegetables such as bell peppers, avocado, or sprouts for extra flavor and nutrition.
• Storage Tips: To keep sandwiches fresh and avoid sogginess, wrap them tightly in parchment paper or plastic wrap if preparing in advance for picnics or parties.

Veggie Delight Sandwiches with Herb Chutney

5.0 from 1 vote

Dive into the vibrant flavors of these Veggie Delight Sandwiches with Herb Chutney! Perfect for summer picnics and backyard parties, these sandwiches are packed with fresh vegetables and a zesty herb chutney that will leave your taste buds dancing. Inspired by the Forks Over Knives Family cookbook, this recipe is a must-try for anyone looking to enjoy a healthy, delicious meal. Get ready to impress your friends and family with this easy-to-make, nutritious dish!

Course: Main Course, SnackCuisine: American, IndianDifficulty: Medium

Print

Servings

4

sandwiches

Prep time

20

minutes

Cooking time

30

minutes

Calories

289

kcal

Resting Time

1

hour 

Total time

1

hour 

50

minutes

Cook Mode

Keep the screen of your device on

Ingredients

• Herb Chutney

• 2 cups frozen green peas

• 4 cups fresh cilantro leaves and tender stems (about 1 bunch)

• 2 tbsp sesame paste (tahini)

• 1 jalapeño pepper, stemmed and seeded (optional)

• 1/4 cup freshly squeezed lime juice (from about 2 limes)

• 1 tsp whole cumin seeds

• 1/2 tbsp date syrup

• 1 small garlic clove, roughly chopped

• Sea salt to taste

• Sandwiches

• 2 large russet potatoes (about 1½ pounds), peeled and halved crosswise

• 2 medium beets (about 1 pound), peeled and halved crosswise

• 2 medium cucumbers

• 2 medium tomatoes

• 1 medium red onion

• 20 slices whole wheat bread

• Sea salt and freshly ground black pepper to taste

• Alternative Ingredients:

• Tahini Substitute: Almond butter or sunflower seed butter for nut allergies

• Date Paste Substitute: Maple syrup or agave nectar

• Whole Wheat Bread Substitute: Gluten-free bread or sourdough bread

Directions

• Prepare the Chutney – In a small saucepan, bring 1½ cups of water to a boil. Add the frozen peas and cook over medium-high heat until they are tender, about 8 to 10 minutes. Drain and rinse with cold water to stop the cooking process.
• Blend the Chutney – Transfer the cooked peas to a blender. Add 1 cup of water along with the cilantro leaves and stems, tahini, jalapeño (if using), lime juice, cumin seeds, date syrup, garlic clove, and sea salt. Blend until smooth. Pour the chutney into an airtight container and refrigerate for at least 1 hour to allow the flavors to meld.
• Steam the Vegetables – Place the halved potatoes and beets in a large pot fitted with a steamer basket over 1 to 2 inches of water. Ensure the vegetables do not touch each other to keep the potatoes white. Bring the water to a simmer, cover the pot, and steam for about 20 to 25 minutes until the vegetables are fork-tender but not too soft. Allow them to cool completely.
• Slice the Vegetables – Once cooled, slice the potatoes, beets, cucumbers, tomatoes, and red onion into thin rounds (ideally ⅛- to ¼-inch thick).
• Assemble the Sandwiches – Spread a generous layer of herb chutney on one side of 10 slices of whole wheat bread. Begin layering the sliced vegetables on top of the chutney starting with potatoes, followed by beets, cucumbers, red onion, and tomatoes. Season with sea salt and freshly ground black pepper to taste.
• Finish the Sandwiches – Spread chutney on one side of the remaining bread slices and place them on top of the layered vegetables to complete the sandwiches. Cut each sandwich into quarters before serving.

Equipment

• chef’s knife
• cutting board
• blender
• large pot
• steamer basket
• airtight container

Nutrition Facts

• Calories: 289kcal
• Fat: 4.2g
• Saturated Fat: 0.8g
• Cholesterol: 0mg
• Sodium: 374mg
• Carbohydrates: 52g
• Fiber: 8g
• Sugar: 8.3g
• Protein: 13g

FAQs- Veggie Delight Sandwiches with Herb Chutney

Can I make the herb chutney in advance?

Yes, you can prepare the herb chutney up to 3 days in advance. Store it in an airtight container in the refrigerator. The flavors will meld and intensify over time.

Can I substitute the tahini in the chutney?

Absolutely. If you have nut allergies, you can substitute tahini with almond butter or sunflower seed butter. Both alternatives will still give a creamy texture to the chutney.

How do I avoid soggy sandwiches?

To prevent soggy sandwiches, ensure that the chutney is spread thinly and that vegetables are well-drained. Wrapping the sandwiches in parchment paper or plastic wrap will also help keep them fresh.

Can I use other types of bread?

Yes, you can use any bread of your choice, including gluten-free options or sourdough. Adjust the recipe according to your preference or dietary needs.

What can I serve with these sandwiches?

These sandwiches are great on their own or served with a side of mixed greens, a light soup, or a fresh salad. They also pair well with fresh fruit or a simple vegetable side dish for a complete meal.