Add chopped coriander leaves, mint leaves, and green chili in a grinder jar. Also, add salt to taste.

Grind it in paste by adding little water. The consistency of chutney should be thick to coat on bread. Keep it aside.

Cut the potato into two parts. Heat 1 glass of water. Add potato and ¼ tablespoon of salt to it. Boil for 8-10 minutes. Let it cool down. Peel the boiled potato and cut it into round slices.

Chop onion, cucumber, beetroot, and tomato in round slices as shown below.

Add salt to chopped vegetables and mix it gently.

Take 2 bread slices. Apply butter on both slices evenly.

Now apply a thick layer of green chutney on one bread slice and apply tomato ketchup on another bread slice. If we apply ketchup or chutney directly on bread before butter, the sandwich becomes soggy. So, always apply butter first.

Now, layer 4 potato slices on the bread which is covered with chutney. Sprinkle a pinch of chat masala on it.

Also, add a layer of onion and again sprinkle little chat masala on it.

Add 2 slices of beetroot above the onion and sprinkle some chat masala and salt on it. Make thin slices of beetroot for a sandwich and don’t add thick layers of beetroot in a sandwich, as it gives tenderness to the sandwich and affects the taste.

Now, add 3-4 tomato slices on it and sprinkle little chat masala.

Finally, put a cheese slice on it.

Take the bread on which we applied butter and tomato ketchup. And put it above the cheese slice. Press it gently. Apply butter on top of the bread.

Heat the sandwich maker. Transfer the sandwich to it. Close the sandwich maker and roast our veg sandwich.

If you don’t have a sandwich maker. Roast it on the pan gently from both sides by applying butter.

Serve a hot sandwich with ketchup and mint chutney.