Speak of simple and easy savoury breakfast options and the first thing that comes to my mind are these delicious onion and tomato toasties which I not only enjoyed for breakfast but also often carried in my tiffin to school and later, so did my daughter. She loves these toasties as much as her mum 😀 and even now when we are in a mood for breakfast with bread, our first option is always these toasties / sandwiches. I sometimes enhance their food value by adding paneer to them.
Also popular as jaffles, I guess it is the ease with which the toasites come together, and also their versatility, that makes them such a great option for breakfast or for snacking. Some do not even require you to switch on the stove.
We have lopsided love for savoury sandwiches therefore the ones that I shared earlier include the Herbed Garlicky Mushroom Jaffles (anyone who tried these has loved them) and the Matar Paneer Sandwich. And if you are a paneer lover you can also give a shot to these Green Chutney Paneer Sandwich.
And before I wrap up and take you to the recipe, sharing another favourite which is Scrambled Egg Sandwich that I spiked with sour mango pickle. Each savoury sandwich is completely different from the other and each is delicious with its own unique flavour profile. There are many more that we enjoy often and which I would love to share with you all, sometime soon 🙂
2 to 3 tsp Oil or Butter (use as required)
¾ C finely chopped Onions
¾ C Tomatoes, de-seeded and finely chopped
1 Green Chilli, finely chopped (approx. 1 tsp)
Salt to taste
1 ½ tbsp finely chopped, fresh Coriander
1/8 tsp Black Pepper
1/8 tsp Red Chili Powder
¼ – ½ tsp Chaat Masala (adjust to taste)
2 cubes Cheese (optional), grated
6 slices Bread
2 tbsp Softened Butter or Oil (for greasing and toasting the bread)
Place a frying pan on heat and add oil or butter (whichever you are using). Add chopped onions and sauté for no more than 20 seconds. Add tomatoes and green chili and continue to sauté the contents for another 20 seconds. Reduce heat and add spices and salt (except chaat masala). Sauté for five seconds and then switch off the heat and remove the contents in a bowl. Cool the contents.
Now add chaat masala and fresh coriander and set aside.
Take three slices of bread and divide the mixture equally over the slices. Sprinkle with cheese and cover each filling with other slices of bread.
You can either grease the sandwich press with some butter or apply a thin layer of butter over both the sides of bread before placing it in the sandwich press. (I always opt for the latter)
Transfer the stuffed bread slices inside the sandwich press and make it as per manufacturer’s instructions.
If, like me, you are using the old fashioned jaffle maker / sandwich press, you need to make these over gas stove on a medium low heat and switching the sides of the jaffle maker / sandwich press to crisp both sides of the bread. It takes just a few seconds for toasting the bread. (Do open the sandwich press in–between the toasting, to have a peek at the bread so you can adjust the heat and the toasting time and not end up with burnt toast!)
Serve with tomato sauce and green chutney.
Note – I mostly use fresh coriander to add flavour to these toasties but today I ran out of fresh coriander, so I used half a teaspoon of mixed herbs to add flavour and they tasted just as good.
Note – My mother never cooked the onions and the tomatoes. She used to mix everything together, in a bowl, add the filling to the bread and toast it in a sandwich press. (In case you intend to go this way, remember to add salt just before you are ready to toast and serve the sandwiches. Else the onions will release water upon being salted and kept for long)
Note – The only reason I sauté them, just a wee bit, is get rid of the strong pungent smell and taste of onion. You can skip sautéing the onion if you do not mind having them raw. Also, I sauté tomatoes along with the onions coz my daughter likes it that way.
Yield – 3 sandwiches
Thanks for your visit and see you soon again with another exciting recipe