Ribbon Sandwich with Green Chutney

Ingredients

• Bread slices - 6 whole
• Carrot - 1 whole
• Onion - 1 whole
• Tomato - 2 whole
• Egg - 1 whole
• Salt, to taste
• Black pepper - 1/2 tsp
• Cheese - 2 tbsp
• Oil
• Coconut - 1/2 cup
• Coriander leaves - 1/4 cup
• Mint leaves - 1/4 cup
• Butter - 1 tbsp
• Butter, for spreading

Instructions

1. 1Prepare the produce and egg: grate the carrot, grate the cheese if it isn't pre-grated, finely chop the onion and tomatoes, and beat the egg in a small bowl.
2. 2Make the green chutney: in a blender combine 1/2 cup grated coconut, 1/4 cup coriander leaves, 1/4 cup mint leaves and salt to taste; grind to a smooth paste, then stir in 1 tbsp butter until the chutney is glossy.
3. 3Heat a little oil in a frying pan over medium heat, add the chopped onion and tomatoes and sauté until they are soft and fragrant.
4. 4Add the beaten egg and salt to the pan and fry until the egg is set, breaking it up as it cooks; sprinkle 1/2 tsp black pepper and 2 tbsp grated cheese, mix well, then remove the pan from the heat.
5. 5Trim the crusts from the 6 bread slices and spread butter on one side of each slice.
6. 6Assemble a triple-decker sandwich: place one buttered slice butter-side up, spread a thin layer of grated carrot over it, top with a second buttered slice (buttered side down), spread a layer of the egg and cheese mixture on that, then spread green chutney on the next buttered slice and place it on top.
7. 7Press the stack firmly, cut each sandwich diagonally with a sharp knife into two triangles, and serve while still fresh and slightly warm.
8. 8Repeat the assembly with the remaining slices to make the second sandwich.
9. 9Optional: serve with extra green chutney on the side for dipping.