Air fryer recipe · Snacks
Veg Crunch Sandwich
A loaded crunchy veg sandwich with carrot, cabbage and a creamy spiced dressing in every bite.
- 15 minTotal time
- 190°CAir fryer
- 4Serves
- VegetarianDiet
Nutrition per serving
- 130kcal
- 2.9 gprotein
- 15.4 gcarbs
- 6.7 gfat
- 2.0 gfibre
Per serving, about 4 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Bread slices4
- Grated carrot & cabbage1 cup
- Capsicum, julienned1/4 cup
- Mayo & mustard dressing3 tbsp
- Black pepper & chaat masala1 tsp
- Butter2 tbsp
Method
Toss the crunch slaw
Combine the grated carrot, shredded cabbage and julienned capsicum with the mayo-mustard dressing, black pepper and chaat masala. Toss well so every strand is coated and seasoned right through.
Drain and fill
Squeeze out any extra moisture from the slaw before piling it onto the buttered bread. A dry filling is the real secret to keeping that signature crunch, since wet slaw steams and goes limp.
Press the sandwich
Cap with the remaining buttered slices and press down firmly so the loose vegetables compact into one stable layer. Brush the tops lightly with butter so the bread crisps evenly all over.
Air-fry to crisp
Place the sandwiches in the basket without crowding and cook at 190C for 12 min, flipping once, until the outside is golden and crunchy. The slaw inside stays crisp and fresh under the toasted crust.
