Thursday, August 14, 2014

Green Chutney, Avocado, Tomatoes and Fried Egg Open Sandwich

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
Serves: 4-5


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 avocado
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.



  1. Tasty! A wonderful way of serving tomatoes.



  2. I have been searching for a healthy and hearty breakfast lately. This is so perfect! Also, your photos are so rustic and stunning - I can't help but crave tomatoes right this moment!

  3. This sandwich is stunning! Throw an egg on top of pretty much anything and I'm all over it!

  4. What a wonderful recipe and fantastic sandwich. The chutney especially sounds delicious and I must give it a go. Your photos are always brilliant, too.

  5. i hear you about not being able to eat street foods..i had to to sneak out for pani puris from the street side when i was little.. these sandwich look perfect!

  6. I don't know what is more stunning the food or the photography. Looks so good.

  7. This likes the most delicious sandwich of all time!

  8. I so enjoy your stories & the recipes that go with them.This sandwich is a must make for me.thank you.

  9. This looks beautiful. Green Coconut Chutney sounds absolutely amazing. Pinned!


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