Toasted sandwich 8 bread slices 4 tbsp butter For vegetarian filling 2-3 potatoes (boiled, grated) 2 medium-sized onions (chopped) 1 carrot (chopped) 6-8 French beans (chopped) A little cauliflower (chopped) Salt to taste ½ tsp red chilli powder 1 tsp pomegranate seeds (crushed) 2 tbsp cheese (grated) For non vegetarian filling 2 chicken breasts (boiled and shredded) 2 small capsicums (julienne) 2 pineapple rings (chopped) 2 tbsp mint chutney 1 small-sized potato (boiled and grated) 1 tbsp cheese (grated) Salt to taste For veg filling: Lightly steam carrot, French beans and cauliflower. Mix together grated boiled potatoes, onions and steamed vegetables. Add salt, red chilli powder and crushed pomegranate seeds and mix well. Spread some of the mixture on one bread slice, spread some grated cheese and cover with another slice. For non-veg filling: Mix together chicken, capsicum, chopped pineapple, and mint chutney. Add potato, cheese, salt to taste and mix well. Spread the filling on one slice and cover with another. To serve: Butter both the sides of the inside of a sandwich toaster and place a prepared sandwich carefully in it. Place the toaster on medium heat and cook till both the sides are golden. Serve hot with ketchup.