Moong, Olive and Capsicum Sandwich

Moong, Olive and Capsicum Sandwich

Prep: 20 minutes

Cook: 20 minutes

Method: Easy

Course: Snack

Type: Fusion

These are open sandwiches with a topping made of moong sprouts, black olives and mixed capsicums


  • Sprouted green gram ½ cup
  • Black olives, sliced 3 to 4
  • Medium red capsicum, cut into strips ¼
  • Green capsicum, cut into strips ½
  • Yellow capsicum, cut into strips ¼
  • Footlong bread 1
  • Olive oil 3 tbsps
  • Butter 1 tsp
  • Salt to taste
  • Black pepper powder 1 pinch
  • Vinegar 2 tsps
  • Sugar 2 tsps
  • Medium tomatoes, sliced 2
  • Mozzarella cheese, grated 2 tbsps
  • Dried oregano to sprinkle


  • Preheat the oven to 200º C.
  • Heat 1 tbsp of olive oil in a non-stick grill pan. Add the three capsicums and grill for 5-7 minutes.
  • Heat butter in a non-stick pan, add sprouts and saute for 3 minutes. Add salt and black pepper powder and saute for another 2 minutes.
  • Cut the foot long bread in half and slit both halves in the middle to create 4 pieces.
  • Take vinegar, sugar, salt and remaining olive oil in a bowl and whisk till the mixture emulsifies.
  • Brush some oil on each of the four bread pieces and keep them on a baking tray. Arrange slices of tomatoes on top of it.
  • Put a few slices of grilled capsicum with a tong on each bread piece. Top them with a few spoonfuls of sprouts.
  • Sprinkle some mozzarella cheese on each of the four slices. Sprinkle some sliced olives over the cheese.
  • Keep the tray in the preheated oven and bake till the cheese melts completely.
  • Arrange the sandwiches on a serving platter, garnish with some oregano and olives and serve the open sandwiches hot.