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Veg Mayonnaise Sandwiches have saved weeknight dinners and tiffin rushes in my house more times than I can count. Creamy mayo mixed with fresh crunchy veggies and sandwiched between slices of pillowy bread is just the kind of comfort food I crave when there is hardly any time to spare.
Ingredients
- Carrot: grated brings a natural sweetness and crunch look for firm and slender carrots for best texture
- Green peas: pop easily for bites of freshness use frozen or fresh but avoid canned if you want vibrant flavor
- Sweet corn: adds a mellow sweetness and juicy burst buy fresh or frozen and steam lightly if desired
- Capsicum: finely chopped brings a slight bite of spice and vibrant color go for firm shiny ones
- Onion: half only needed just enough for a bit of tang chop as fine as possible to blend into the mix
- Ginger: about one inch grated wakes up all the creamy flavors opt for young ginger for juiciness and less fiber
- Veg mayonnaise: creamy and classic go for a well-balanced brand or make homemade if you love that fresh tang
- Coriander: finely chopped adds a burst of herbal freshness choose fresh and bright green leaves
- Pepper powder: for that signature gentle heat buy whole pepper and grind if you like more kick
- Mixed herbs: a blend of oregano basil and thyme for Italian aroma pick a good quality dried mix
- Salt: essential to lift up all the natural veggie flavors use just enough as mayo is already seasoned
- Bread: white or brown as you prefer always choose soft fresh bread for best results
Step-by-Step Instructions
- Prepare the Veggies:
- Place grated carrot green peas sweet corn, chopped capsicum onion, and grated ginger into a large bowl Use your hands or a spatula to mix just enough to combine the vegetables without bruising them
- Mix the Mayo Filling:
- Add the mayonnaise into the veggie bowl along with finely chopped coriander pepper powder mixed herbs and salt Stir very well until all vegetables are thoroughly coated and the filling looks creamy and even
- Butter the Bread:
- Spread a generous layer of softened butter on one side of each bread slice Do this gently so the bread stays fluffy The butter helps the bread resist becoming soggy from the mayo
- Assemble the Sandwich:
- Spoon a thick layer of the mayo veggie mixture onto one slice of bread Spread it right up to the edges for even bites throughout
- Top and Cut:
- Place another slice of bread over the filling buttered side inwards Press gently to seal Trim off the crusts if you want neat edges Slice in half for easy eating
- Serve and Enjoy:
- Serve up these sandwiches as soon as possible for the freshest taste They are best enjoyed at room temperature or chilled for a few minutes in summer
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My favorite ingredient is that inch of grated ginger It seems like a tiny addition but it transforms the filling into something so lively and so balanced My family still laughs about the first time I forgot it and the filling tasted flat We never skip it now
Storage Tips
These sandwiches are best eaten fresh but if needed you can store the filling alone in an airtight container in the fridge for up to two days Only assemble the sandwiches right before eating so the bread stays soft and the veggies keep their crunch If packing for a lunch box wrap tightly in cling film and keep in a cool spot
Ingredient Substitutions
If you are out of peas or corn use grated beetroot or finely chopped cucumber for crunch No mayonnaise Replace with hung curd or thick Greek yogurt for a probiotic twist Just remember to adjust salt and herbs to match your mix Different herbs like dill or parsley can be swapped for coriander if you fancy a change
Serving Suggestions
Serve the mayo sandwiches with a sprinkle of extra pepper or a dash of chili flakes on the cut edge for adults For picnics wrap each half in parchment and pack with a juicy fruit Try pairing with a light tomato soup or even potato chips on the side for a fun meal
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Cultural Context
Mayo sandwiches are a beloved quick fix in Indian school and office tiffins Their cool creamy stuffing is a favorite for the hot summer months Even street vendors put their own spin adding grated cheese or spicy chutneys It is this versatility that makes the recipe an everyday classic across different cities
Recipe FAQs
- → What vegetables work best in this sandwich?
Grated carrot, peas, sweet corn, capsicum, onion, and a touch of ginger provide flavor and crunch. You can add cucumber or skip any veggie you don't have.
- → Which bread should I use?
Both white and brown bread work well. Choose based on your taste preference or dietary needs.
- → Can I prepare the vegetable-mayo filling ahead of time?
Yes, you can mix the filling and refrigerate it for a few hours. Assemble the sandwich just before eating for best texture.
- → How can I make this sandwich spicy?
Add extra pepper or a pinch of chopped green chilies for more heat, or use spicy mixed herbs.
- → Is this sandwich suitable for kids?
It's kid-friendly, with a creamy, mild filling and lots of veggies. Adjust the spices to suit your child's taste.