Triple layer veggie sandwich

Sandwiches are another globally popular and much consumed food. Everyone is sure to have their own recipe for what they like in their sandwich.

The second recipe I wish to share today is a sandwich that is commonly served at kids birthday parties, tea parties and even cocktail events in Sri Lanka. While there might be slightly different ways on how this party snack is made in the country, I am sharing here the way my mother makes them.

Triple layer veggie sandwich

Cooking time: 15 – 20 mins

Makes 2 or 4 sandwiches

Triple layer sandwich


  • Sandwich bread – 4 pieces
  • Carrot – ¼
  • Beetroot – ¼
  • Mint or green peas  – 2 tsp (mint is the more popular choice, though green peas is used in the photo here)
  • Green chilli – ½, finely chopped
  • Onion – ½, finely chopped
  • Low fat sunflower oil margarine – 1 ½ tsp (my mother uses flora margarine)
  • Salt and pepper, to taste


  1. Boil or steam carrot and beetroot slices.
  2. Grate separately and add 1 tsp finely chopped onion, ½ tsp margarine and salt and pepper to taste to the two vegetables. Keep aside.
  3. Crush or coarsely grind the boiled green peas or mint with the green chilli and 1 tsp finely chopped onion. Add ½ tsp margarine with salt and pepper to taste and mix well.
  4. Make the sandwich by layering each slice of sandwich bread with one of the vegetables mixtures, starting with the carrot mixture on the first layer, the beetroot mixture on the second and the mint or green peas mixture on the third.
  5. Cut off the edges and cut the sandwich into two or four triple layer, colourful sandwiches.
  6. Serve with hot Sri Lankan tea or fresh fruit juice.

Recipe source: Raji Thillainathan.


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