Eggless Mayonnaise

Indian

Easy

Snack

Herb grilled sandwich with eggless mayonnaise

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Eggless Mayonnaise
& Herb Grilled Sandwich For Tasty Snacking

Name: ~Eggless Mayonnaise~ & Herb Grilled Sandwich For Tasty Snacking
Total time: 18 min
Yield: 1
Cuisine: Indian
Ingredients: For the Filling:; 3 tablespoons Eggless mayonnaise; 2 tablespoons Fresh coriander leaves, finely chopped; 1 tablespoon Fresh mint leaves, finely chopped; 2 tablespoons Green capsicum, finely chopped; 2 tablespoons Onion, finely chopped; ¼ cup Sweet corn kernels, boiled; ¼ teaspoon Black pepper powder; ⅛ teaspoon Salt; For Assembling:; 6 slices Sandwich bread slices (white or whole wheat); 3 tablespoons Salted butter (softened); For Grilling:; 1 tablespoon Butter

18 mins

Cooking Time

Easy

Difficulty

Ingredients

Diet

This sandwich blends the creaminess of eggless mayo with the lift of mint and coriander, plus a bit of crunch from fresh vegetables and corn. Grilling the bread brings a toasty bite that balances the soft filling. The recipe also teaches essential café-style sandwich techniques, like proper layering and heat control, to help you achieve consistent results.

Ingredients

UNITSIngredients

For the Filling:

3 tablespoonsEggless mayonnaise

2 tablespoonsFresh coriander leaves, finely chopped

1 tablespoonFresh mint leaves, finely chopped

2 tablespoonsGreen capsicum, finely chopped

2 tablespoonsOnion, finely chopped

¼ cupSweet corn kernels, boiled

¼ teaspoonBlack pepper powder

⅛ teaspoonSalt

For Assembling:

6 slicesSandwich bread slices (white or whole wheat)

3 tablespoonsSalted butter (softened)

For Grilling:

1 tablespoonButter

Follow
Directions

Description - Step 1

Prepare the Herb Mayo Mix

Start by adding the eggless mayonnaise to a medium bowl and loosening it with a spoon. Stir in the chopped coriander, mint, onion, and capsicum so the herbs release their aroma into the mayo. Add the boiled corn to bring sweetness and body. Finish with black pepper and salt, then fold gently until the mixture becomes smooth and spreadable without turning watery.

Description - Step 2

Assemble the Sandwiches

Lay out all six bread slices on a clean surface and spread softened butter in a thin, even layer. This butter coating acts as a barrier so the bread doesn’t absorb moisture during grilling. Spoon the herb-mayo mixture onto three slices and spread it right to the edges for balanced flavour. Place the remaining slices on top and press lightly so the filling stays centred.

Description - Step 3

Grill on a Tawa

Warm a tawa or grill pan over medium heat, then melt half the butter so it coats the surface. Place the sandwiches on the pan and allow each side to toast for two to three minutes. As they brown, add the remaining butter around the edges and tilt the pan so it flows beneath the slices. This ensures the bread crisps evenly and develops a golden crust without burning.

Step 1

Prepare the Herb Mayo Mix

5 minutes

Step 2

Assemble the Sandwiches

3 minutes

Step 3

Grill on a Tawa

8 minutes

Step 4

Slice and Serve

2 minutes

Plate it up!

Plating Instructions

Arrange the triangles slightly overlapping so the grilled edges stay crisp.

Pairing Instructions

Place ketchup or chutney in a small bowl instead of drizzling to keep the bread crunchy.

Garnishing Instructions

Sprinkle a pinch of chopped herbs on the plate for freshness and colour.