Veg mayonnaise sandwich | Veg Mayo Sandwich | Grilled Mayo Sandwich makes for a quick snack or appetizer or even a yummy accompaniment during tea time. Although they aren’t the healthiest of sandwiches, it’s nice to indulge in some once in a blue moon or serve them during potlucks, parties or even perfect to be made for an occasional brunch. Delicious, creamy and tangy mayo sandwiches, who can resist these?
Do you have a jar of mayo sitting in the refrigerator and are wondering what to make with mayonnaise?
Or are you looking for easy recipes with mayonnaise ?
Looking for some tiffin recipes for kids lunch box ,
Or veg sandwich recipes for kids , then today’s post is for you.
This simple mayo sandwich | vegetable mayonnaise sandwich is a quick and delicious treat for kids and adults alike. It is versatile and adaptable to any ingredients.
- WHAT TO MAKE WITH MAYONNAISE?
- HOW TO MAKE SANDWICH SPREAD USING MAYONNAISE?
- SOME VARIATIONS OF SANDWICH RECIPES USING MAYONNAISE
- IF YOU LIKE THIS VEG MAYONNAISE SANDWICH RECIPE, YOU MAY ALSO LIKE THESE QUICK AND EASY SANDWICH RECIPES-
- STEP BY STEP INSTRUCTIONS TO MAKE VEG MAYONNAISE SANDWICH | VEG MAYO SANDWICH | VEGETABLE MAYONNAISE SANDWICH
- HOW TO MAKE VEG MAYO SANDWICH | VEGETABLE MAYONNAISE SANDWICH | VEG MAYO SANDWICH?
- Veg Mayonnaise Sandwich Recipe | Mayo Sandwich | Grilled Mayo Sandwich
WHAT TO MAKE WITH MAYONNAISE?
- Use it as a dip. Add chutneys, schezwan sauce, ketchup, chilli sauce, herbs etc for different flavors
- You can also make a sauce for burgers.
- Or use it as a filling for canapes .
- Use it in a dressing for salads.
- Did you know adding a little mayo to your basic chocolate cake makes it even better?? Hmm..
- Or make a thick spread and use it for sandwiches, as we are doing today with these homemade veg mayonnaise sandwich | Mayonnaise bread sandwiches!
HOW TO MAKE SANDWICH SPREAD USING MAYONNAISE?
I’m sure everyone makes this at home, as it’s really a no-brainer kind of recipe. Chop or shred veggies, throw in some mayo, seasoning of your choice and the spread is ready. Apply it on bread slices slathered with butter, I like to apply coriander chutney on one side for some more flavor. You can even skip applying butter. Next, spread the veg mayo mixture, then slice in diagonals and enjoy as such or you can grill/toast them as I have today.
SOME VARIATIONS OF SANDWICH RECIPES USING MAYONNAISE
- Cabbage mayonnaise sandwich recipe- Use only cabbage in the recipe below, adjust the quantity of mayonnaise, enough to coat the cabbage.
- Cabbage and carrot sandwich- Use only shredded cabbage and carrot in the recipe below.
- Mayonnaise cheese sandwich recipe- Add some softened cheese to the veggie mayo mixture. Or simply place a slice of cheese over the mayo mixture.
- Open veg sandwich- Simple spread the filling on toast, and serve as an open sandwich.
You can serve all of the above as cold sandwiches or grill them if you like it that way.
This veg mayonnaise sandwich is best served as soon as they are prepared, as the salt added in the filling can cause the veggies to lose moisture depending on the veggies used. If you’d like to make these for a party, chop all veggies, transfer to a bowl, cover and refrigerate it. Add mayo, seasonings and assemble just before your guests arrive. In this case, it’s best served without grilling, more like a tea sandwich.
Cream cheese sandwich bites
Veg chilli cheese toast
Cheese corn toast
STEP BY STEP INSTRUCTIONS TO MAKE VEG MAYONNAISE SANDWICH | VEG MAYO SANDWICH | VEGETABLE MAYONNAISE SANDWICH
1.Mix all the ingredients listed under For the veggie mayo mixture in a mixing bowl. Mix well.
2.Apply butter on 8 slices, and coriander chutney on 4 slices to which butter has been applied.
3.Spread a generous amount of the mayo veggie mixture on the butter+ chutney slice.
4.Heat a skillet/tava on medium heat. Close the slices, apply butter on the outer slice facing upwards. Place the sandwich, butter-side-down on the griddle,/tawa, press it lightly with a spatula, toast on medium-low heat for 1-2 minutes or until golden brown, meanwhile, apply butter on the other side, flip and let that side toast until golden brown. If you are grilling in a panini press, apply butter on both sides and grill. Cut into diagonals and serve with green chutney or tomato ketchup. Enjoy!!
NOTES
1.A thick slice of bread works best for these sandwiches, as they don’t get too mushy while grilling/toasting.
2.You can use mayo instead of butter to toast the sandwich, it gives a nice golden color.
3.If you grill/toast these sandwiches, serve them immediately or else they will get soggy.
4.Do not prepare the veggie-mayo spread in advance, as the salt added with cause veggies to lose moisture, making the spread a watery mess.
5.Spike the flavor of this spread by adding chilli sauce/sriracha/ketchup/mustard/relish/curry powder etc, customize it and make it your own.
6.You can easily make 4 sandwiches with this quantity of the veg mayo mixture, if your bread slices are small, you can probably make even 6 sandwiches.
7.If using a skillet to toast the sandwich, exercise precaution, as you may get burns if your hands accidentally touch the rim of the pan.
HOW TO MAKEVEG MAYO SANDWICH |VEGETABLE MAYONNAISE SANDWICH | VEG MAYO SANDWICH?
Veg Mayonnaise Sandwich Recipe | Mayo Sandwich | Grilled Mayo Sandwich
Ingredients1x2x3x
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the veggie mayo mixture
- 1/2 cup shredded cabbage
- 1/2 cup shredded red cabbage
- 1/2 cup grated carrots
- 1/2 cup finely chopped green bell peppers
- 1/2 cup finely chopped onions
- 1/3 to 1/2 cup mayonnaise, I’ve used vegan mayo
- 1/2 teaspoon red chilli flakes
- 1 tsp Italian seasoning
- Pinch of sugar
- Salt and pepper, to season
Other ingredients
- 8 bread slices
- Butter, as required
- Coriander/cilantro chutney, as required
To grill the sandwiches
- Butter or Mayonnaise, as required
Instructions
- Mix all the ingredients listed under- For the veggie mayo mixture in a mixing bowl. Mix well.
- Apply butter on 8 slices, and coriander chutney on 4 slices to which butter has been applied.
- Spread a generous amount of the mayo veggie mixture on the butter+ chutney slice.
- Heat a skillet/tava on medium heat. Close the slices, apply butter on the outer slice facing upwards. Place the sandwich, butter-side-down on the griddle,/tawa, press it lightly with a spatula, toast on medium-low heat for 1-2 minutes or until golden brown, meanwhile, apply butter on the other side flip and let that side toast until golden brown. If you are grilling in a panini press, apply butter on both sides and grill. Cut into diagonals and serve with green chutney or tomato ketchup. Enjoy!!
Notes
- A thick slice of bread works best for these sandwiches, as they don’t get too mushy while grilling/toasting.
- You can use mayo instead of butter to toast the sandwich, it gives a nice golden color.
- If you grill/toast these sandwiches, serve them immediately or else they will get soggy.
- Do not prepare the veggie-mayo spread in advance, as the salt added with cause veggies to lose moisture, making the spread a watery mess.
- Spike the flavor of this spread by adding chilli sauce/sriracha/ketchup/mustard/relish/curry powder etc, customize it and make it your own.
- You can easily make 4 sandwiches with this quantity of the veg mayo mixture, if your bread slices are small, you can probably make even 6 sandwiches.
- If using a skillet to toast the sandwich, exercise precaution, as you may get burns if your hands accidentally touch the rim of the pan.
I would love to hear from you! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
Facebook @ Aromaticessence
Pinterest @ Aromatic Essence
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Twitter @ freda_dias
Thanks for stopping by!
Regards,
Freda
Veg Mayonnaise Sandwich Recipe | Mayo Sandwich | Grilled Mayo Sandwich
Ingredients
Measuring cup used, 1 cup = 250 ml, 1 tsp = 5 ml
For the veggie mayo mixture
- 1/2 cup shredded cabbage
- 1/2 cup shredded red cabbage
- 1/2 cup grated carrots
- 1/2 cup finely chopped green bell peppers
- 1/2 cup finely chopped onions
- 1/3 to 1/2 cup mayonnaise, I’ve used vegan mayo
- 1/2 teaspoon red chilli flakes
- 1 tsp Italian seasoning
- Pinch of sugar
- Salt and pepper, to season
Other ingredients
- 8 bread slices
- Butter, as required
- Coriander/cilantro chutney, as required
To grill the sandwiches
- Butter or Mayonnaise, as required
Instructions
- Mix all the ingredients listed under- For the veggie mayo mixture in a mixing bowl. Mix well.
- Apply butter on 8 slices, and coriander chutney on 4 slices to which butter has been applied.
- Spread a generous amount of the mayo veggie mixture on the butter+ chutney slice.
- Heat a skillet/tava on medium heat. Close the slices, apply butter on the outer slice facing upwards. Place the sandwich, butter-side-down on the griddle,/tawa, press it lightly with a spatula, toast on medium-low heat for 1-2 minutes or until golden brown, meanwhile, apply butter on the other side flip and let that side toast until golden brown. If you are grilling in a panini press, apply butter on both sides and grill. Cut into diagonals and serve with green chutney or tomato ketchup. Enjoy!!
Notes
- A thick slice of bread works best for these sandwiches, as they don’t get too mushy while grilling/toasting.
- You can use mayo instead of butter to toast the sandwich, it gives a nice golden color.
- If you grill/toast these sandwiches, serve them immediately or else they will get soggy.
- Do not prepare the veggie-mayo spread in advance, as the salt added with cause veggies to lose moisture, making the spread a watery mess.
- Spike the flavor of this spread by adding chilli sauce/sriracha/ketchup/mustard/relish/curry powder etc, customize it and make it your own.
- You can easily make 4 sandwiches with this quantity of the veg mayo mixture, if your bread slices are small, you can probably make even 6 sandwiches.
- If using a skillet to toast the sandwich, exercise precaution, as you may get burns if your hands accidentally touch the rim of the pan.
Step-by-step recipe with pictures to make restaurant-style, Shahi Paneer Gravy, a luxuriously rich and decadent North Indian paneer curry.
With all its royal decadence, shahi paneer is most certainly apt for a King’s meal. But you don’t really have to be a King to enjoy shahi paneer. You can do so right in the comfort of your home by following this easy shahi paneer recipe that delivers results just like the restaurant ones.
Okay, I’m going to be a little boastful and say it is much better than the restaurant ones, at least the ones served here in the US. Everything tastes the same!
Paneer is known as cottage cheese in English. You guys know I love paneer. When it comes to dining outside, paneer tops my list amongst the vegetarian dishes.
It is also very common to spot paneer dishes for parties and wedding buffets. And more often than not kadai paneer | karahi paneer, palak paneer , paneer makhani | paneer butter masala , paneer tikka masala or shahi paneer masala are most certainly present. They are absolute party favorites.
- WHAT IS SHAHI PANEER?
- HOW TO MAKE SHAHI PANEER?
- ENJOYED THIS EASY SHAHI PANEER RECIPE, HERE ARE SOME MORE TOP PANEER RECIPES | PANEER GRAVY RECIPES THAT YOU MAY LIKE
- STEP BY STEP INSTRUCTIONS TO MAKE RESTAURANT STYLE SHAHI PANEER | PUNJABI SHAHI PANEER
- HOW TO MAKE SHAHI PANEER?
- Shahi Paneer | How To Make Shahi Paneer
WHAT IS SHAHI PANEER?
Shahi Paneer is a very rich and decadent, North Indian paneer curry. Cubes of paneer (Indian Cottage cheese) are simmered in a creamy, nutty and luscious onion-tomato curry, with mild and sweet undertones of whole spices and floral notes of saffron. Shahi paneer is thus Shahi, which simply means Royal in Hindi.
HOW TO MAKE SHAHI PANEER?
Let me walk you through a gist of the recipe. It may seem like a lot of ingredients, but believe me, most of them are pantry staples.
It all starts with working on an onion-tomato-cashew nut and almond mixture seasoned with whole and powdered spices, all of which is ground and strained into a silky smooth masala paste. The nuts lend the required thickness and creaminess in this shahi paneer recipe.
An important tip I’d like to share here is that do not skip straining the paste. Strain twice if you must!
Next, you cook down this paste, season with kasoori methi and garam masala.
Some water/milk goes in next to adjust the consistency, add the paneer cubes and finish off with some butter, cream and my favorite part of this recipe- saffron infused milk!
That final touch really makes this dish -“Shahi”! The sweet and exotic aroma of saffron elevates this dish, I highly suggest using it, but of course, you can omit if you wish to.
This shahi paneer recipe is pretty mild, even kids will enjoy this dish! If you like a spicy shahi paneer, add more chilli powder/cayenne pepper or some green chillies.
For Jain Shahi Paneer i.e shahi paneer without onion and garlic, simply skip the onions and garlic as I did in this paneer butter masala . It will not make much of a difference.
So with these simple steps, you can easily make this restaurant-worthy shahi paneer at home. You do not need any special shahi paneer masala powder or any other specific ingredient to make this dish. Just regular Indian spices, and if you do cook Indian food I’m sure you already have them in your pantry.
ENJOYED THIS EASY SHAHI PANEER RECIPE, HERE ARE SOME MORE TOP PANEER RECIPES | PANEER GRAVY RECIPES THAT YOU MAY LIKE
- Paneer butter masala | Paneer Makhani (No-no garlic recipe)
- Methi matar malai paneer
- Matar paneer | Mutter paneer
- Palak paneer
- Paneer Malai kofta curry ( white paneer curry)
STEP BY STEP INSTRUCTIONS TO MAKE RESTAURANT STYLE SHAHI PANEER | PUNJABI SHAHI PANEER
1.Heat oil in a skillet, add in shahi jeera, dried red chillies, and whole spices. Sauté on low heat until spices turn fragrant.
2.Add minced ginger and garlic, sauté until fragrant.
3.Add in sliced onions, sauté until translucent.
4.Add cashew nuts and almonds, sauté another few seconds.
5.Add red chilli, cumin, coriander, turmeric powder, salt and sauté another minute until the rawness of the spices goes away.
6.Add chopped tomatoes, sauté until mushy and it leaves oil. Remove the pan from the heat and let this mixture cool down a bit.
7.Transfer the cooled mixture to the blender and blend to a smooth paste. Use little water or milk if required to facilitate grinding. Strain this paste (do not skip) and collect it in a bowl. Strain twice for best results.
8.Heat 2 tbsp butter plus 1 tbsp oil in a heavy bottomed pot/kadai, add bay leaves and green chillies, sauté for few seconds.
9.Add the strained paste, mix well, cover and let it cook for 5-8 minutes or until the oil separates from the sides and floats on top. Stir occasionally to prevent it from burning at the bottom.
10.Add garam masala, kasoori methi and sugar. Mix well and sauté another 30 seconds.
11.Add water/milk, mix well and bring to a boil. Check for seasoning and adjust accordingly.
12.Add paneer cubes, mix and let it simmer covered for 2 minutes.
13.Finally, add cream, remaining butter and saffron milk along with saffron strands. Mix gently, ensuring that the paneer cubes do not break, simmer covered for 2-3 minutes.
14.Sprinkle cilantro, dish out and serve with a drizzle of cream, sliced nuts, and saffron.
NOTE
For shahi paneer without cream, skip the heavy cream/malai, and use more milk instead.
HOW TO MAKE SHAHI PANEER?
Shahi Paneer | How To Make Shahi Paneer
Ingredients1x2x3x
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
For the ground masala paste
- Whole spices (1/2 inch cinnamon, 2-3 cloves, 2-3 green cardamom, 3-4 peppercorns, 1 blade of mace)
- 1/2 tsp shahi jeera
- 2 Kashmiri red chillies, broken into half
- 4 large garlic cloves, coarsely chopped
- 1/2 inch ginger, skin peeled and coarsely chopped
- 6-7 cashew nuts
- 6-7 almonds, blanched and skin peeled
- 1 medium onion, sliced, about 1 & 1/2 cup
- 3 tomatoes on vine, about 2 & 1/4 cup roughly chopped tomatoes
- 1/2 tsp red chilli powder/cayenne pepper, adjust as per desired heat
- 1/4 tsp turmeric powder
- 1 tbsp coriander powder
- 1/2 tsp cumin powder
- Salt, to taste
- 1 tbsp oil
For the final curry
- 200 grams paneer (Indian cottage cheese) cut into cubes
- 1 bay leaf
- 1-2 green chillies slit lengthwise
- 1 tsp dry roasted and crushed kasuri methi, dried fenugreek leaves
- 1/4 tsp garam masala
- 1 tsp sugar, to balance the tartness of the tomatoes
- 1/2 cup water/milk
- 1/4 cup heavy cream/malai
- 3 tbsp butter
- 1 tbsp oil
- 7-10 strands of saffron, soaked in 1 tbsp of warm milk for 10-15 minutes
- Cilantro/coriander leaves, as required, for garnish
Instructions
- Heat oil in a skillet, add in shahi jeera, dried red chillies and, whole spices. Sauté on low heat until spices turn fragrant.
- Add minced ginger and garlic, sauté until fragrant.
- Add in sliced onions, sauté until translucent.
- Add cashew nuts and almonds, sauté another few seconds.
- Add red chilli, cumin, coriander, turmeric powder, salt and sauté another minute until the rawness of the spices goes away.
- Add chopped tomatoes, sauté until mushy and it leaves oil. Remove the pan from the heat and let this mixture cool down a bit.
- Transfer the cooled mixture to the blender and blend to a smooth paste. Use little water or milk if required to facilitate grinding. Strain this paste (do not skip) and collect it in a bowl. Strain twice for best results.
- Heat 2 tbsp butter plus 1 tbsp oil in a heavy bottomed pot/kadai, add bay leaves and green chillies, saute for few seconds.
- Add the strained paste, mix well, cover and let it cook for 5-8 minutes or until the oil separates from the sides and floats on top. Stir occasionally to prevent it from burning at the bottom.
- Add garam masala, kasoori methi, and sugar. Mix well and saute another 30 seconds.
- Add water/milk, mix well and bring to a boil. Check for seasoning and adjust accordingly.
- Add paneer cubes, mix and let it simmer covered for 2 minutes.
- Finally, add cream, remaining butter and saffron milk along with saffron strands. Mix gently, ensuring that the paneer cubes do not break, simmer covered for 2-3 minutes.
- Sprinkle cilantro, dish out and serve with a drizzle of cream, sliced nuts, and saffron.
Notes
I would love to hear from yo! Please feel free to share your feedback with photos and suggestions to me at aromaticessence77@gmail.com
You can also follow me on :
I hope you enjoyed this easy shahi paneer, a delicious Mughlai paneer recipe. I’ll see you soon with a new post!
Have a beautiful week ahead!
Regards,
Freda
