During my days of living in India, my sister in law and I had a customary late afternoon walk. The sun would calm down, the streets started to buzz again with horns and hawkers after the sleepy high heat afternoon hours. People from all walks of life, blue collar to white could be seen taking a break or snatching a bite of this and that on the street. The unsaid truth about our walks was, we never returned home without filling ourselves with some kind of street food. It was the real purpose of 'the walk'. Careful of never talking about it at home of course, my mother in law just as my mother would never approve of us eating on the streets.
One such afternoon, we stood in cue for our 'A1 sandwich' essentially a loaded Indian take on club sandwich. This particular food stall's sandwich was layered with spicy mashed potatoes, garlicky green chutney, generous slathering of tomato sauce (which really is just tomato ketchup from the bottle) and processed mozeralla and cheddar cheeses - gooey and melty were the only requisites and of course butter, copious amount of butter for the golden hue and crust.
For the omnivores, chicken and eggs (because in India most vegetarians won't eat egg!) were additional layering options. It was fat, big, gooey, spicy and hell sure a carbs galore. We had to pretend sick to skip dinner those nights.
This open faced sandwich dare I say is a better take? It is hearty, filling and perfect for breakfast, brunch, lunch or dinner too. Like most sandwiches, this sandwich is an open canvas. Pair up or down as you like, slide in some roasted asparagus, thin slices of boiled potatoes (or potato chips!) , cucumber or more avocado or just have it with chutney and fried egg!
Green Chutney, Avocado, Tomatoes and Fried Egg Sandwich
Green Coconut Chutney
1 cup freshly grated coconut
1 cup, tightly packed coriander leaves
3 cloves garlic
1 green chilli, or as per tolerance
1 tsp cumin seeds
1/2 tbsp lime juice
1 tsp sugar
1/2 cup water
Black salt or regular salt to taste
To make the sandwich
1 red onion, sliced
8 whole wheat/multi grain crusty bread slices (about 1/2 inch thick)
1-2 tomatoes, sliced
8 fried egg, one for each slice*
Salt and pepper to taste
*Cook the fried egg to your liking. We like ours over medium.
Grind all the ingredients for the chutney in a blender. Adjust the seasoning. Mix the chutney with mashed avocado
Spread the chutney on the bread. Top with onions, tomatoes and fried egg.
Season with salt and pepper.