Indian Tea Sandwiches Recipe | Vegetarian Times Skip to main content

Indian Tea Sandwiches

Inspired by one of India’s most popular street foods, these open-faced sandwiches make an energizing snack. Use bread that’s loaded with nuts and whole grains, such as Best Winter Wheat from Oroweat. The chutney tastes even better the next day once all the flavors have melded, and will keep up to 3 days.

Ingredients: 

Ingredient Set Name: 

Mint-Cilantro Chutney

Ingredients: 

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1 cup cilantro leaves
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1 cup fresh mint leaves
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¼ cup fresh lemon juice
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¼ cup roasted peanuts
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2 serrano chiles, seeded and sliced
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1 Tbs. minced fresh ginger
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½ tsp. salt, plus more to taste

Ingredient Set Name: 

Sandwiches

Ingredients: 

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1½ cup prepared hummus
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6 thin slices multigrain and nut bread
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¼ seedless cucumber, thinly sliced (24 slices)
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3 plum tomatoes, thinly sliced (24 slices)
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⅓ cup finely diced red onion

Instructions: 

1. To make Mint-Cilantro Chutney: Purée all ingredients in blender until smooth.

2. To make Sandwiches: Spread ¼ cup hummus over each bread slice. Top with chutney, reserving ½ cup. Arrange cucumber and tomato slices in single layer over chutney.

3. Cut each sandwich into 4 squares. Spoon small dollop of remaining chutney on top of each sandwich square. Sprinkle onion over each, and serve.

Nutrition Information: 

Calories: 
263
Protein: 
12 g
Total Fat: 
12.5 g
Saturated Fat: 
1.5 g
Carbohydrates: 
30 g
Cholesterol: 
0 mg
Sodium: 
561 mg
Fiber: 
9 g
Sugar: 
5 g
Yield: 
Serves 6

Comments on this Recipe

didn't have fresh ginger on hand - used ~ 1/8 - 1/4 tsp of ground. REALLY tasty recipe

Really I'd prob give this a 3.5. The chutney has a ton of flavor - a good way to spice up a hummus sandwich.

Amazing! Even better with garlic hummus! I think it's easier to eat if the onions are thinly sliced rather than diced and much easier to eat if served closed-face.

Does India even eat loaf bread...thought they ate flat bread