Summer Vegetable Cheese Baguette Sandwich

Baguette sandwiches are such a wonderful treat. They have bread, vegetables and cheese….most importantly they are quick!! what more does one need? I usually prefer a Baguette over Sliced Bread. Only Baguettes can handle a fully loaded sandwich. And please….use the best baguette or ciabatta you can find. You’ll find a great difference the second you bite into that crackling, slighttly sweet crust! The condiments and extra toppings—Red onions, tomatoes, cucumber, lettuce, mini radish, bell peppers, lettuce, cheese—can often transform an average sandwich into something extraordinary. For an extra kick sandwich try adding a flavourful ingredient like pesto, in today’s recipes it’s the green chutney. A spicier filling to the sandwich makes it a yummier meal. So friends, today I’m going to share with you Summer Vegetable Cheese Baguette Sandwich.

This is an easy sandwich for a hot day, when you don’t feel like turning on your stove. With all the raw summer vegetables and any bread, this sandwich is healthy too. I think even the most loyal meat eaters would enjoy it. For this sandwich, though, we’re talking about a salad on two slices of bread. It’s so refreshing and satisfyingly crunchy. If you fear it won’t be filling enough, add some more cheese (a smear of cream cheese is good, too). The twist to this sandwich is the fusion bought about by using green chutney for the spice kick and dates tamarind chutney to give a tangy tinge to the sandwich. Tomorrow I may use another base, who knows, possibilities are endless. There’s plenty of room for experimentation here.

They’re quick, delicious, and, if properly portioned, an option for losing weight. But if you aren’t careful, a few ingredients can add hundreds of extra calories and make up more than half your daily limit of artery-clogging saturated fat. So before you make it, make sure you know what hidden calories between those bread slices. If you make smart choices,  you’ll be building healthy sandwiches in no time.

Raw veggies, of course, naturally lend themselves to instant gratification. But it’s not always just a case of giving it a quick wipe or rinse and sinking in your teeth. Imagine crunching into an onion as if it were an apple – that wouldn’t be fun. The way you cut your raw veg (and fruit) can make a phenomenal difference to how they taste. The size, shape and thickness of the piece that enters your mouth has a distinct effect on the way you register its flavour, as, of course, do the other ingredients with which you combine it. Often, the thinner the better. I came across this interesting info here.

The character of a vegetable is often totally different uncooked, so raw veggies are a great way to expand your culinary repertoire. Explore the raw and you’ll pretty much double your vegetable vocabulary.

How can I not mention about bread at this time. It is after coming to Gemany my love for bread increased….Bread is a very important part of the German diet. It’s a staple food at breakfast (Frühstück), break-time (Pausenbrot) and supper (Abendessen) and there are lots of bread types to choose from, many of which are regional in nature.

If you took the effort to travel all across the country, you would be able to enjoy more than 300 bread varieties and over 1,200 different bread rolls and baked goods in Germany. And you won’t have to look hard to find somewhere to buy bread. There are bakeries (Bäckereien) on every street in every village town and city in Germany. German bread varieties differ according to the cereals used – rye or wheat – the ratio at which these bread grains are mixed, the type of cereal products as well as special ingredients and production methods. You can find more info here.

I know that a sandwich hardly needs a recipe, we all know how to make one. But, I think we sometimes get inspired by some images or stories and then go do our own thing in the kitchens. This is my contribution for your inspiration today.

Does anyone else eat fresh vegetable sandwiches like this? What’s on yours?

Step-by-Step process in making Summer Vegetable Cheese Baguette Sandwich:

You will need:

• For the Green Chutney please click here for the recipe.
• Sweet and sour Tomato chutney or Dates Tamarind Chutney– Coming soon!!
• Slice all the veggies into thin circular or semi circular slices.

• Slice the baguette lengthwise into two halves.
• Brush one side of each baguette slice with butter.

NOTE: Make sure there is a good coating of butter as otherwise if you spread the chutney, then the bread can become soggy. you can use both salted as well unsalted butter. the butter should be softened and at room temperature.

• Spread some green chutney.

• Now add some “dates tamarind chutney” (optional). This is purely personal choice, so feel free to make your own toppings and condiments. If you like sweet and sour taste to your sandwich, go ahead. You can also substitute with sweet and sour tomato chutney.

• Layer all the veggies in any order of your choice.

• Now place a cheese slice over the layered vegetables. You can add one more cheese slice if you wish to.

NOTE: You can also grill the veggies and make the sandwich.

• Finally cover it with the other baguette slice.
• Serve it immediately but if not eating right away, wrap the sandwiches in a tight layer of wax paper. Keep them in a cool place — like a picnic hamper! — until you’re ready to eat them. They’ll be fine left unrefrigerated for several hours.

Print Recipe

Summer Vegetable Cheese Baguette Sandwich

The condiments and extra toppings of this Summer Vegetable Cheese Baguette Sandwich includes fresh raw veggies along with some major flavour from mint coriander chutney and a dates tamarind chutney, which can transform an average sandwich into something extraordinary.

Prep Time10 minutes mins

Total Time10 minutes mins

Course: Breakfast, brunch

Cuisine: World

Servings: 2

Author: Padma

Ingredients

• 2 short baguettes halved lengthwise or any bread of your choice
• 1 Tablespoon butter
• 2 Tablespoons Green chutney
• 2 Tablespoon <a href="https://www.masalakorb.com/sweet-sour-and-spicy-tomato-chutney/" title="Sweet Sour and Spicy Tomato Chutney">Sweet and sour tomato chutney or Dates Tamarind Chutney
• 4 large lettuce leaves
• 6 thin circular Red onion slices
• 8 very thin circular Cucumber slices
• 1 to mato thinly sliced in rounds
• 1 cup thinly sliced red, green and yellow bell peppers
• 4 to 6 mini radishes thinly sliced

Instructions

• Brush one side of each baguette slice with butter.
• Spread some green chutney.
• Spread some sweet and sour tomato chutney or dates tamarind chutney (optional)
• Layer all the veggies in any order of your choice.
• Now place a cheese slice.
• Finally cover it with the other baguette slice.
• Serve it immediately or If not eating right away, wrap the sandwiches in a tight layer of wax paper. Keep them in a cool place. They'll be ok left unrefrigerated for several hours.

Notes

Adjust spice levels with chutneys.
If you do not like a sweet and sour taste to your sandwich, skip it.
You can also skip both the chutneys, still tastes amazing.
if you do not like raw onions, skip or you can Sprinkle onion slices with a few dashes red-wine vinegar or rice wine vinegar depending on you choice of taste and let sit 10 minutes.
Use any veggies of your choice.
You can also grill the veggies and make the sandwich.

Summer Vegetable Cheese Baguette Sandwich is my first post as a part of the blog hop theme “SANDWICHES”. Please click here to see Chaat Style mashed Potato Toast Sandwich.

Happy Cooking 🙂

Cheers!!

Padma