6slicesbreadyour choice (I used whole grain bread)
2tbspsmayonnaise (eggless or vegan mayo, if you don't eat real mayo)
1garlicmedium , chopped
½ to ¾cupbell peppers / capsicum julienned
1onionmedium , thinly sliced
1carrotmedium sized , julienned
1tbspoil (I used cold pressed peanut oil)
½tsppepper coarsely crushed
salt very little
1tomatomedium (ripe & tomato)
4 to 8lettuce leaves (use as desired)
1potatomedium , sliced & boiled
pepper as needed
salt as needed
How to make the recipe
Preparing the veggies
Slice potato to 1/4 inch thick pieces and boil them until just cooked. Drain the water and set aside.
While the potato boils, prepare lettuce by rinsing under running water drain and set aside.
Wash and shred cabbage, carrot, onion and other veggies you prefer.
Toast the bread until crisp. Set these aside.
Heat the same pan with oil and fry the boiled potato slices until crisp on both the sides. Sprinkle some salt if desired. Set these aside.
Add garlic and saute for a minute.
Add all the veggies (for filling) except tomatoes. Saute on a high flame for 3 to 4 mins until you begin to smell the veggies good. Turn off the stove. Add pepper and little salt. Take care not to add too much salt as there is salt already in mayo.
How to make club sandwich
Spread mayo on all the slices on one side. This helps to hold the filling in place.
Place lettuce on one slice , then roasted potatoes, pepper and pinch of salt. Then tomatoes.
On the second slice, place lettuce & stir fried veggies. Cover the filling with the mayo side down.
Secure the sandwich with sandwich picks and then cut the sandwich to halves or quarters.