What are the main ingredients in Veggie Tomato Chutney Sub?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

What is the nutritional information of Veggie Tomato Chutney Sub?

Calories: 711, Carbs: 41 grams, Fat: grams, Protein: 13.5 grams, Sugar: 25.7 grams, Salt: 735 grams

How do I prepare Veggie Tomato Chutney Sub?

STACK ‘EM & ENJOY: Lay down the bottom half of the toasted buns and smear with the remaining pesto. Layer the shredded leaves and the cucumber half-moons on top, followed by the charred and caramelised veg. Spread over the tomato chutney and close up with the cheesy top halves of the buns. Serve the creamy slaw on the side. CHEESY ROLLS: Spread butter (optional) or oil over the cut-side. Place a pan (with a lid) over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Flip the top half of the buns to face cut-side up, and cover with the grated cheese. Cover with a lid until melted, 2-4 minutes. FLAVOURFUL SLAW: In a bowl, toss the sliced cabbage, the cucumber matchsticks, and the carrot matchsticks with the mayo, ½ the pesto, a drizzle of olive oil, and seasoning. Set aside. CHAR THE PEPS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 1-2 minutes (shifting occasionally). Season, remove from the pan, and add to the bowl of onions. CARAMELISED ONIONS: Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges, breaking them up as they cook, until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.

What should be prepared from my kitchen to make Veggie Tomato Chutney Sub?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter (optional)

Veggie Tomato Chutney Sub

Name: Veggie Tomato Chutney Sub
Prep time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Sugar/Sweetener/Honey; Butter (optional)

Savour the crunch of charred veggies, the sweet zing of tomato chutney, and a magical Emmental cheese pull, all nestled between toasted buns slathered in a herbaceous pesto. Accompanied by a creamy cabbage-carrot slaw.

Veggie Tomato Chutney Sub

with creamy cabbage & carrot slaw

Hands on Time: 25 - 40 minutes

Overall Time: 40 - 55 minutes

Ingredients:

Bell Pepper
Bell Peppers
Cabbage
Carrot
Cucumber
Emmental Cheese
Green Leaves
Onion
Onions
Pesto Princess Coriander & Chilli Pesto
Plain Tangy Mayo
Portuguese Roll
Portuguese Rolls
Tomato Chutney

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter (optional)

Serves 1

CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges, breaking them up as they cook, until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
CHAR THE PEPS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 1-2 minutes (shifting occasionally). Season, remove from the pan, and add to the bowl of onions.
FLAVOURFUL SLAW
In a bowl, toss the sliced cabbage, the cucumber matchsticks, and the carrot matchsticks with the mayo, ½ the pesto, a drizzle of olive oil, and seasoning. Set aside.
CHEESY ROLLS
Spread butter (optional) or oil over the cut-side. Place a pan (with a lid) over medium heat. When hot, toast the bun, cut-side down, until golden, 1-2 minutes. Flip the top half of the bun to face cut-side up, and cover with the grated cheese. Cover with a lid until melted, 2-4 minutes.
STACK ‘EM & ENJOY
Lay down the bottom half of the toasted bun and smear with the remaining pesto. Layer the shredded leaves and the cucumber half-moons on top, followed by the charred and caramelised veg. Spread over the tomato chutney and close up with the cheesy top half of the bun. Serve the creamy slaw on the side.

Onion - 1
Bell Pepper - 1
Cabbage - 100g
Cucumber - 50g
Carrot - 120g
Plain Tangy Mayo - 1 unit
Pesto Princess Coriander & Chilli Pesto - 15ml
Portuguese Roll - 1
Emmental Cheese - 25g
Green Leaves - 20g
Tomato Chutney - 40ml

Download the Recipe

Serves 2

CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges, breaking them up as they cook, until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
CHAR THE PEPS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 1-2 minutes (shifting occasionally). Season, remove from the pan, and add to the bowl of onions.
FLAVOURFUL SLAW
In a bowl, toss the sliced cabbage, the cucumber matchsticks, and the carrot matchsticks with the mayo, ½ the pesto, a drizzle of olive oil, and seasoning. Set aside.
CHEESY ROLLS
Spread butter (optional) or oil over the cut-side. Place a pan (with a lid) over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Flip the top half of the buns to face cut-side up, and cover with the grated cheese. Cover with a lid until melted, 2-4 minutes.
STACK ‘EM & ENJOY
Lay down the bottom half of the toasted buns and smear with the remaining pesto. Layer the shredded leaves and the cucumber half-moons on top, followed by the charred and caramelised veg. Spread over the tomato chutney and close up with the cheesy top halves of the buns. Serve the creamy slaw on the side.

Onion - 1
Bell Peppers - 2
Cabbage - 200g
Cucumber - 100g
Carrot - 120g
Plain Tangy Mayo - 1 unit
Pesto Princess Coriander & Chilli Pesto - 30ml
Portuguese Rolls - 2
Emmental Cheese - 50g
Green Leaves - 40g
Tomato Chutney - 80ml

Download the Recipe

Serves 3

CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges, breaking them up as they cook, until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
CHAR THE PEPS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 2-3 minutes (shifting occasionally). Season, remove from the pan, and add to the bowl of onions.
FLAVOURFUL SLAW
In a bowl, toss the sliced cabbage, the cucumber matchsticks, and the carrot matchsticks with the mayo, ½ the pesto, a drizzle of olive oil, and seasoning. Set aside.
CHEESY ROLLS
Spread butter (optional) or oil over the cut-side. Place a pan (with a lid) over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Flip the top half of the buns to face cut-side up, and cover with the grated cheese. Cover with a lid until melted, 2-4 minutes.
STACK ‘EM & ENJOY
Lay down the bottom half of the toasted buns and smear with the remaining pesto. Layer the shredded leaves and the cucumber half-moons on top, followed by the charred and caramelised veg. Spread over the tomato chutney and close up with the cheesy top halves of the buns. Serve the creamy slaw on the side.

Onions - 2
Bell Peppers - 3
Cabbage - 300g
Cucumber - 150g
Carrot - 240g
Plain Tangy Mayo - 2 units
Pesto Princess Coriander & Chilli Pesto - 45ml
Portuguese Rolls - 3
Emmental Cheese - 75g
Green Leaves - 60g
Tomato Chutney - 120ml

Download the Recipe

Serves 4

CARAMELISED ONIONS
Place a pan over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the onion wedges, breaking them up as they cook, until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
CHAR THE PEPS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the pepper slices until lightly charred, 2-3 minutes (shifting occasionally). Season, remove from the pan, and add to the bowl of onions.
FLAVOURFUL SLAW
In a bowl, toss the sliced cabbage, the cucumber matchsticks, and the carrot matchsticks with the mayo, ½ the pesto, a drizzle of olive oil, and seasoning. Set aside.
CHEESY ROLLS
Spread butter (optional) or oil over the cut-side. Place a pan (with a lid) over medium heat. When hot, toast the buns, cut-side down, until golden, 1-2 minutes. Flip the top half of the buns to face cut-side up, and cover with the grated cheese. Cover with a lid until melted, 2-4 minutes.
STACK ‘EM & ENJOY
Lay down the bottom half of the toasted buns and smear with the remaining pesto. Layer the shredded leaves and the cucumber half-moons on top, followed by the charred and caramelised veg. Spread over the tomato chutney and close up with the cheesy top halves of the buns. Serve the creamy slaw on the side.