Stuffed Toast Sandwich / Dry boiled Potato Sabzi Toast Sandwich


On festive days no onion no garlic dry potato sabzi is a must at my place and due to a variety of dishes potato sabzi is usually left over. So the next day I end up with toasted stuffed sandwich to make a delicious breakfast or brunch. Many a times I actually prepare extra sabzi to savour toasted stuffed sandwich the next day. I spread white butter instead of salted butter and it gives a delicious flavour to the simple homely sandwich.


Ingredients to prepare the sandwich :

  • Bread slices as required
  • White butter to spread on the bread and to grease the hand held gas sandwich toaster
  • Coconut chutney as required
  • Boiled potato sabzi or any dry vegetable of your choice

Ingredients to prepare boiled potato sabzi 

  • 5 medium sized boiled potatoes, skin peeled and cut into cubes
  • 2 tbsp oil
  • 1/2 tsp mustard seeds
  • 1/8 tsp turmeric powder
  • 1/8 tsp asafoetida
  • 4 to 5 curry leaves
  • 5 to 6 green chillies chopped ( adjust to taste)
  • 1 tsp finely chopped ginger
  • Salt to taste
  • Coriander leaves finely chopped to garnish
  • 1/2 lime juice (optional)


  • Heat oil in a nonstick/ ceramic pan add mustard seeds, When they splutter add curry leaves, green chillies and ginger, turmeric powder and salt. Mix well.
  • Add cubed potatoes, saute well and garnish with coriander leaves.
  • If you like a slight tangy flavour add a squeeze of lemon juice.


  • I mentioned quantities with respect to basic sabzi preparation. If you want to prepare sabzi to make sandwich only please reduce quantities accordingly.

Coconut chutney

Coconut chutney is a simple recipe that’s tangy and spicy and goes well with idlis, dosas,pancakes and even with this sandwich.



  • 1 cup grated coconut
  • A small piece of tamarind
  • 1/4th” piece of ginger
  • 3 to 4 green chillies (adjust to taste) 
  • Salt to taste
  • 2 sprigs of coriander leaves
  • 1/8 tsp asafoetida


  • Grind coconut, asafoetida, green chillies, ginger, tamarind, salt, coriander leaves along with little water coarsely. Transfer to a serving bowl.

METHOD to prepare the toasted sandwiches :

  • Lightly grease the gas sandwich toaster and keep aside. Take two slices of bread and spread a thin even coat of white butter on both the slices. 
  • Then spread coconut chutney on both the slices. Place potato sabzi evenly on one slice. Place the other slice of bread with chutney side down. Place the stuffed sandwich on the greased hand held gas sandwich toaster. Close it and toast the sandwich on both sides on direct flame till golden and crisp.
  • Serve hot with tomato sauce or chutney of your choice.


  • Always spread an even coat of butter on the bread slice before spreading the chutney so that the moisture in chutney does not sink into the bread and it does not become soggy.
  • White butter gives a very nice flavour to this sandwich. You can use pasteurised Amul butter too if you like.
  • When using hand held toaster first preheat the toaster on direct flame, apply some butter to grease it and then place the sandwich in it.

Variation to the recipe :

Raw mangoes are in season. You could use raw mango chutney too instead of coconut chutney for a change in flavour.

Raw Mango Chutney (Kairichi Chutney)

Raw mango chutney is a simple maharashtrian recipe that’s tangy and spicy as well with a dash of sweetness.



  • 1 cup grated coconut
  • 1/4 cup raw mango skin peeled and grated (if the mango is very sour use less
  • 2 to 3 green chillies(adjust to taste)
  • 1/4 tsp cumin seeds
  • Salt to taste
  • 2 sprigs of coriander leaves
  • A pinch of sugar


  • Grind the above ingredients along with very little water coarsely.

Join the Conversation

  1. Read most of your posts… Loved your recipes.

    1. Thanx a tonn Niranjana 🙂

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