Tomato Sandwich

Sandwiches can be either a heavy meal or you can make it as a light snack. Raw vegetables are most commonly used in sandwiches. However, the recipe that I am sharing today is a sandwich with a tomato filling in between. 

I remember making these sandwiches in bulk and sharing it with my colleagues and also packing them for my husband’s colleagues and friends. The best part about these delicious sandwiches is that it tastes equally good even after it is cold.

I hope you enjoy making this one. 



For the Tomato Masala:

Tomatoes – 5 to 6 chopped roughly

Onion – 1 large – finely chopped

Green Chillies – 2 to 3 finely chopped

Turmeric powder – 1 tsp

Red chilli powder – 1 to 2 tsp (adjust as per spice required)

Tomato Ketchup – 2 to 3 tbsp

Cumin Seeds / Jeera – 1 tbsp

Salt – as per taste



In a wide bottomed pan, heat 2 tbsp of oil. Add Jeera/cumin seeds. Once they splutter add the onions, garlic and green chillies. Saute till onions are translucent. 

Then add the chopped tomatoes, cook till the tomatoes are mushy.

Now add red chilli powder, turmeric powder, tomato ketchup and salt.

Cook on a medium flame till you get a creamy textured masala.


For the Green Chutney:

Pudina/Mint Leaves – ½ bunch

Coriander leaves – 1 bunch

Onions – ½ chopped finely

Green chilled – 6 to 7

Ginger – ½ inch

garlic – 1 clove

Sugar – ¼ tsp (to retain the green color)

Salt – as per taste

Method :

In a blender, add everything mentioned above except onions.

In a wide bottomed pan, heat 1 tbsp oil and saute onions till translucent. Allow to cool down completely before adding to the blender. 

Blend everything together with ½ cup water. Green chutney for the sandwich is ready.


Take 2 slices of bread, spread the green chutney on one of the slice and then spread 2 teaspoon of the tomato masala. Place the second slice of bread on top. 


Apply some butter or ghee on top. In a tawa or a griddle, toast both sides of the bread till golden brown.


Serve the hot sandwiches with some chilled juice of your choice.


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