Vegetable & Chutney Sandwich

• Basic cilantro & mint chutney
• 2 cups cilantro leaves (packed)
• 1/2 cup mint leaves (packed)
• 1-2 green chillies
• Juice of 1 lime
• Salt to taste
• Sandwich
• 4 slices good white sandwich bread
• Salted butter as required (softened)
• coriander and mint chutney
• 1 large russet potato boiled and peeled
• 2 vine ripened or heirloom tomatoes
• 1 kirby cucumber (peeled) or English hothouse cucumber
• 1 beet root boiled & peeled
• 1 vidalia onion (optional)
• Salt & pepper mixed together
• Squares of wax paper for serving

1. Add all ingredients into a food processor using no added water and grind into a fine paste.
2. Using a mandoline or a really sharp knife, slice the cucumber, tomatoes & onion just prior to assembling the sandwich. Slicing the potato & beets when they're completely cooled makes it a lot easier and allows for really thin slices.
3. Cut off the crusts from the bread. Spread on the butter, followed by the chutney on both the slices. Set the top slice aside.
4. Place a single layer of potato on the bread. Season with the salt/pepper powder. rn Repeat with layers of onion (if using), followed by thin slices of the vine ripened tomatoes (the best sandwich 'wallas' heap a whole tomato for one sandwich!) rnContinue with a layer of cucumber slices and finish with a layer of thinly sliced beetroot. Season with salt & pepper.
5. Place the second slice of bread over, press lightly with the palm of your hand & cut into six pieces. Slide onto wax paper, wrap until ready to eat. serve with tomato ketchup.

cilantro, cilantro, mint, green chillies, lime, salt, sandwich, white sandwich bread, butter, coriander, russet potato, tomatoes, kirby cucumber, root, vidalia onion, salt, paper

Taken from food52.com/recipes/12346-vegetable-chutney-sandwich (may not work)