Cheesy Veg Footlong
by Tarla Dalal
Cheesy, saucy, amazing! This Cheesy Veg Footlong is a really sumptuous snack that holds a tasty assortment of sautéed veggies within it.
The combination of veggies is also unusual, including sweet corn, brinjals, celery and much more. The addition of tomato ketchup and mixed herbs gives it a punchy flavour, while milk imparts a nice, saucy texture to the filling.
Soft, fresh footlong bread packed with this filling, topped with cheese, and baked till it all fuses into one delectable form– what more could your palate seek!
Serve with a bowl of Macaroni Soup for a complete meal experience.
Cheesy Veg Footlong recipe - How to make Cheesy Veg Footlong
Preparation Time: Cooking Time: Baking Time: 13 to 15 minutes Baking Temperature: 180°C (360°F) Total Time:
Makes 2 footlongs
2 footlong bread (12 "each) each
1 cup grated processed cheese
For The Filling
2 tbsp oil
1 cup chopped onions
1 cup chopped capsicum
2 tsp finely chopped garlic (lehsun)
1/4 cup chopped celery (ajmoda)
1 cup chopped brinjals (baingan / eggplant)
1/2 cup boiled sweet corn kernels (makai ke dane)
1 cup chopped tomatoes
1/2 cup tomato ketchup
salt to taste
1/2 cup milk
1/2 tsp dried mixed herbs
For the filling
- For the filling
- Heat the oil in a broad non-stick pan, add the onions, capsicum, garlic and celery and sauté on a medium flame for 3 to 4 minutes.
- Add the brinjal and corn and sauté on a medium flame for 5 to 7 minutes or till the brinjal softens.
- Add the tomatoes, tomato ketchup and salt, mix well and cook on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the milk and mixed dried herbs, mix well and cook on a medium flame for 5 to 6 minutes, while stirring occasionally.
- Allow the mixture to cool slightly.
- Divide the filling into 2 equal portions and keep aside.
How to proceed
- How to proceed
- Cut both footlong breads horizontally into two equal halves.
- Place one of the lower portion of the footlong bread on a clean, dry surface.
- Spread a portion of the filling on it and finally sprinkle ½ cup cheese evenly over it.
- Cover with an upper half of one of the footlong bread facing downwards and press it lightly.
- Repeat steps 2 to 4 to make 1 more footlong.
- Place both the footlongs on a greased baking tray and bake in a pre-heated oven at 180°c (360°f) for 8 to 10 minutes or till the cheese melts.
- Serve immediately.
| Energy | 744 cal |
| Protein | 28.9 g |
| Carbohydrates | 83.3 g |
| Fiber | 8.1 g |
| Fat | 35.2 g |
| Cholesterol | 48 mg |
| Vitamin A | 1108.9 mcg |
| Vitamin B1 | 0.7 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 2.3 mg |
| Vitamin C | 122 mg |
| Folic Acid | 70.6 mcg |
| Calcium | 561.2 mg |
| Iron | 4.3 mg |
| Magnesium | 53.8 mg |
| Phosphorus | 392.6 mg |
| Sodium | 1237.6 mg |
| Potassium | 634.8 mg |
| Zinc | 0.8 mg |
I tried it and it was yumm!! Parents loved it and it was much much better than what we eat at cafes. Thank you so much!!
Love this recipe.
cheesy veg footlong.. so many veggies.. makes this recipe really very tasty.. and when baked, the melted cheese gives a nice creamy texture in every bite..