Free Press Journal

Bored of routine sandwiches? Try these offbeat options


Gone are the days of making same old boring sandwiches. Sapna Sarfare finds out ways to get creative and make some interesting sandwiches.

Versatile is always a fascinating word when it connects with food. Sandwiches are that one versatile food item to grace our tables. But we always are stuck with the usual sandwiches. There is always that one chance to make it offbeat for different occasions. And foodies like us are always in need of tips and recipes of items such as offbeat sandwiches.

A versatile item

Chef Shivan Khanna, Executive Sous Chef, The Taj Mahal Hotel, New Delhi, agrees on calling sandwiches as versatile. “With multiple variations, sandwiches are perfect for all meal occasions – whether it is handy bites for picnics, wholesome snack options for school lunch boxes or even finger food for afternoon teas.”

Chef Vikash Kr Anand, Coffee Shop Kitchen, The Ashok Hotel, New Delhi, too feels sandwiches are varied food offering, apart from being delectable and a favourite amongst global foodies. “They have the inherent quality & incredible taste that is sure to bring a smile on your face. You could put practically anything and everything in your sandwich. Eat a sandwich that suits your palate and truly pampers your taste buds. They are also the most commonly found & the most frequently ordered items in any café or restaurant menu. They are just appropriate for any meal, simple to make and have endless combinations.” There is much truth in that statement.

Ingredients & popular sandwiches

Of course, certain ingredients are just made for sandwiches. There are also quite a few sandwiches on top of the popularity chart. Chef Vikash opines that you can make a sandwich out of any ingredient you like and this is what makes the whole sandwich making process exciting. “Think about left over Paneer Makhani from the dinner to form a part of your breakfast sandwiches. For the sweet tooth, think of fried bread slices stewed in reduced milk stuffed with Kalakand or even sliced Gulab Jamun.”

Some of the popular offbeat sandwiches he has seen are Bacon and Peanut Butter, Chicken and Pumpkin, Salmon and chocolate, Peanut Butter & Jelly, Kimchi Grilled Cheese, Ham and Nutella, Ham mayo cheese and Oreos on White Bread.

Chef Shivan reveals, “Breadless sandwiches are creating waves in the food world these days. Given the increased focus on wellness, many avoid consuming bread; hence these sandwiches become an ideal choice. There are a number of ways to make sandwiches interesting. At The Taj Mahal Hotel, New Delhi, we constantly endeavour to offer guests unique and innovative dining experiences with a range of breadless sandwiches. We use innovative, yet nourishing ingredients such as tofu, sweet potato and even mushroom, which is one of the few readily available sources of Vitamin D.”

Tips to better things  

Of course, any tip can make your sandwich worth gold. Chef Vikash firstly wants you to be generous. “Apply the generosity to sandwiches as well by stacking up vegetables, cheeses, and delicious meats. Try getting creative. Add all kinds of toppings beyond the standard lettuce, onion, and tomato, and you’ve got a sandwich worth writing home about. Also you don’t need access to a grill to make great sandwiches you can bake, broil, or sear the sandwiches. Thirdly, simply adding some unique condiments to your sandwich can take it from ordinary to kind of awesome. You’ll discover gourmet condiments that lead to gourmet sandwiches. And finally, texture is everything. Your sandwich will improve with crunch in the form of veggies or something like potato wafers. Bread choice is also important here.”

You know the way to your heart now. Just make your day with a good offbeat sandwich. Go on!

Grilled Tofu Sandwich


70 gm Tofu Ground

100 gm Tofu Steak

1 Stalk Celery, chopped

20 Ml Soy Sauce

10 gm Pesto

Lemon Juice

Salt, to taste

2 gm Pepper

10 gm Lettuce

1  Tomato

20 Ml Oil



Take ground tofu and mix it with finely chopped celery, soy sauce, lemon juice & salt. Make patty out of the mixture and grill it. Take the tofu steak and grill it on the pan. Apply pesto on the steak and arrange lettuce, tomato and the tofu patty on it and place the other steak on it. Insert a skewer with olive on it. Serve it with French fries/potato wedges.

  • Recipe by Chef Shivan Khanna


Cucumber Tuna Boat Sandwich


2 Cucumbers, medium

1 Can (6 Ounces)  Tuna, drained and flaked

2  Hard-cooked Eggs, chopped

½ Cup Celery, diced

¼ Cup Miracle Whip

2 tbsp Sweet Pickle Relish

1 tbsp Onion, finely chopped

1 tsp Lemon Juice

½ tsp Salt


Cut cucumbers in half lengthwise; remove and discard seeds. Cut a thin slice from bottom of cucumber if necessary so they sit flat. In a bowl, combine the remaining ingredients. Put into the cucumbers. Serve immediately.

  • Recipe by Chef Shivan Khanna


Croissant Sandwich (VEG)


2 Croissant Rolls

4 Slices Cheddar Cheese

4 nos. Lettuce Leaf

1 Cup Veg Mayonnaise

1 Tomato


Slice each croissant horizontally. Layer one slice cheddar sliced cheese on each croissant. Top with layers of tomato slice. Spread top of croissant with mayonnaise. Place top piece croissant over lettuce. Cut diagonally to serve.

  • Recipe by Chef Vikash Kr Anand


Grilled Tortilla Chicken Sandwich


4 nos. Corn Tortilla (10-inch)

50 gm Chicken Salami

1 cup Mayonnaise

2 nos. Lettuce Leaf

2 Tomato

1 Bell Pepper

20 gm Olives

Onion – 1

¼ cup Extra Virgin Olive Oil

Parmesan Cheese


Heat greased grill to medium heat. Cut the chicken salami into strips. Make a mixture of chicken strips, sliced tomato, bell pepper strips and olives. Put in centres of tortillas; top with chicken, cheese and lettuce. Fold in opposite sides of tortillas and then roll up burrito-style.

  • Recipe by Chef Vikash Kr Anand