Preparations to be done for making veg club sandwich recipe:

Make a Coleslaw ('cabbage salad')

• Take a bowl and add cabbage, capsicum, carrot, mayonnaise, chili garlic sauce (optional), salt & black pepper. Mix it well. Keep it aside.

Marinate the Paneer/Cottage cheese

• Take a paneer/cottage cheese slice.
• Marinate with salt, black pepper & ginger garlic paste. Keep it aside.

Make Sandwich chutney (optional)

• In a mixer or grinder jar add coriander leaves, roasted Putana/Chana/Puffed Chickpeas, green chilies, lemon juice & salt. Add little water and grind to a fine paste. Sandwich chutney ready.

To make the Mayo Spread

• Add tomato ketchup to the mayonnaise. Mix it well and keep it aside.

Making the veg club sandwich:

Toast the bread slices

• Apply butter on both sides of the bread.
• Heat a pan and toast it. Remove and keep it aside.

Cook the paneer/cottage cheese slice

• Heat 1 teaspoon oil in a pan and place the marinated paneer.
• Keep the flame on low and cook it for a minute.
• Apply butter on top and flip. Cook on the other side too.
• Remove and keep it aside. Do not overcook the paneer as it may turn hard.

Assembling the Veg Club Sandwich:

• Take the first toasted bread slice and apply Mayonnaise on it.
• Put Cabbage leaves/lettuce leaves.
• Over it layer the coleslaw/cabbage salad.
• Next, add the cucumber slices. Sprinkle salt, black pepper powder & chaat masala (optional) over it.
• Place the second toasted bread over it.
• Now spread sandwich chutney on it.
• Then put the paneer/cottage cheese slice.
• Over it place tomato slice. Sprinkle salt, chaat masala & black pepper powder.
• Apply mayonnaise on the third toasted bread.
• Cover with the third bread slice.
• Cut it in quarters.
• Insert a toothpick/skewer to hold the sandwich from falling apart.
• Serve immediately.