Breadless Sandwich | Sandwich Without Bread | Veg Eggless Omelette

Breadless Sandwich | Eggless Omelette is a delicious and high-protein-packed sandwich recipe that is sure to be your NEW favorite family recipe.

Jump to:

• About the recipe
• How to make a breadless sandwich?
• What goes in the filling for a no-bread sandwich?
• Ingredients
• Detailed step-by-step recipe for Sandwich without bread or Veg Eggless Omelette
• FAQS
• Pro Tip
• Video
• Recipe card
• User Reviews

Have you heard of making a sandwich without bread or omelettes without eggs?

Sounds interesting, right? It's very tasty and addictive too.

Are you in a transition phase from being a meat (including eggs) eater to a vegetarian or vegan plant-based diet? Then you are at the right place. Yuppie!!!!!!

About the recipe

This breadless sandwich is one of the best vegetarian, gluten-free recipes you can serve for breakfast, lunch, or dinner, especially on meatless Mondays, and also the best option if you are on a weight loss program. With few tweaks in the sandwich filling, this sandwich without bread can be made vegan too. During vrat or fasting days, you can still prepare this sandwich recipe; just skip onions.

Also, the best thing I love about this breadless sandwich bread or protein slices is that they do not need a toaster, oven, or grill. It's made on a pan or skillet, plus you can serve it hot, cold, and lukewarm. It tastes amazingly delicious in any form 🙂 . So it's perfect for picnics, tailgates, potlucks, and beach days.

This post is mainly about how to make sandwiches without bread that uses flour, what ingredients are used to prepare these protein-packed slices and some ways you can prepare and serve them like a stuffed sandwich, layered sandwiches, omelets, uttapam, dosa, and pancakes.

How to make a breadless sandwich?

What can I use instead of bread for sandwiches?

Two main ingredients that are needed to make breadless sandwiches are yellow lentils (moong dal) & chickpeas (garbanzo beans or chana).

Substitute for lentils:  You can also use red lentils (masoor dal) or split green peas. But the taste may vary slightly.

Substitute for chickpeas: You can use kidney beans or rajma, great northern beans, black beans, kala chana, etc. Any canned beans or dried beans that are soaked and cooked will work for this recipe. But the taste and color may vary accordingly. I prefer white chickpeas or garbanzo beans because they are easily available in the canned form at all supermarkets. Also, they have a mild or neutral flavor and are protein-packed.

You can make the batter for the slices ahead of time and keep it in the refrigerator and use it as and when required.

What goes in the filling for a no-bread sandwich?

For the stuffed sandwich:

I prefer paneer (Indian cottage cheese) or any crumbled cheese, sautéed mushrooms, onions, green chiles or jalapenos, frozen green peas, grated melting cheese of your choice, cilantro or coriander leaves, spice powders like garam masala (or curry powder) and red chile powder, and salt. You can use all of this or only those that you like.  Simply toss all the ingredients in a bowl and keep it in the fridge till you are ready to use. I generally don't add any sauces or chutneys to the stuffed sandwich, I instead provide them as a dipping sauce.

Its always hard to give the right amount of ingredients when it comes to sandwich fillings because every time I make, I vary the amount and ingredients. I add only those that are available in my pantry. I hope its the same for all of you 🙂

For layered sandwich:

I prefer onion, tomatoes, avocado, cheese slices, mint chutney, mayonnaise or tomato ketchup or combination of mayo, ketchup and sriracha. Use your favorite sandwich fixings.

To make eggless omelette (omelet) or uttapam:

Use the same ingredients as mentioned for the stuffed sandwich except for the cheese. Once you spread the bread batter, sprinkle the filling. Once the bread is cooked and becomes golden from the bottom, carefully flip and cook on other side until its cooked and becomes golden in color.

Some other serving alternatives with these protein-packed slices

• Suppose you do not want to make sandwich or omelete, using the same batter prepared using lentils and chickpeas, you can prepare protein dosa or pancake or dilute the batter and prepare thin crepes and serve it with chutney or honey or maple syrup.
• Filling options for sandwich are always endless. You can use any combination of ingredients. If you want to add some meat for stuffed sandwich, make sure it is cooked once like mushroom so that process of cooking sandwich becomes faster.

Let's get started.. 

Ingredients

These breadless sandwich are best high protein meal (breakfast, lunch, or dinner)

For the batter or protein slices
1 cup Split Yellow lentils or Moong dal or Mung bean
1 cup Dried Chickpeas or 2 cups boiled or canned chickpeas

For the stuffed sandwich - Feel free to use your favorite ingredients and combination
½ cup Onions chopped
2 Green chilies or Jalapenos finely chopped
⅓ cup Mushroom sautéed
2 tablespoon finely chopped Cilantro or Coriander leaves
⅓ cup Paneer or any crumbled cheese like feta
½ cup Frozen green peas
⅓ cup grated cheese like Mozzarella or other melting cheese of your choice
½ to 1 teaspoon Curry powder or Garam masala powder
½ to 1 teaspoon red chile powder
Salt, to taste

For the regular sandwich using these protein slices, use your favorite sandwich fixings. I just used those that were available in my pantry. 
1 onion, cut into circles
1 tomato, cut into circles
Mint chutney or any spread of your choice
3 tablespoon Mayonnaise
1 tablespoon Tomato ketchup
Cheese slices, as needed

Detailed step-by-step recipe for Sandwich without bread or Veg Eggless Omelette

Soak lentils and chickpeas

• If using canned chickpeas ignore this step. If using dried chickpeas soak them in enough water and next morning cook in any way you prefer. I generally pressure cook for 3 whistles. 1 whistle on high flame and 2 on medium flame.
• Wash yellow lentil or moong dal in water 2 to 3 times to remove any impurities. Now soak them in enough water overnight. Next morning drain any remaining water. The soaked lentils would have doubled in volume.
• Basically the ratio will be 1:1. For 1 cup soaked lentil use 1 cup cooked chickpeas or kabuli chana.

Blend to form thick batter

• Add soaked lentil and cooked chickpeas in a blender along with little water to form a thick smooth paste. Do not add all water at once. Start with ⅓ to ½ cup and add more only if desired. Check out video for more details
• Transfer it to a bowl. Add salt and mix. Keep it aside.

Filling for the stuffed sandwich

• Simply add all the ingredients mentioned under stuffed sandwich and mix. Keep this aside.
• I have just sautéed mushrooms in one teaspoon of oil till its cooked through.

Serving suggestion I (Cook stuffed sandwich)

• Heat a non-stick pan on medium flame. Once the pan is hot, spread ladle full of batter of desired thickness in bread or square shape. Check out video for better understanding. 
• Spread 1 or 2 tablespoon of filling and on top of it spoon another ladle of batter.
• Drizzle some vegetable oil (or coconut oil) and cover with a lid. This should always be cooked on medium flame.
• Once bottom becomes golden brown in color and top looks cooked - this may take 3 to 4 minutes depending on the thickness of the spread batter, flip and cook on other side till its golden brown.
• Transfer this to a plate. Cut them into triangles. Serve with mint chutney, ketchup, mayonnaise, or combination of both ketchup and mayo and enjoy.

Serving suggestion II ( Cook plain protein slices to add your fillings)

• Once the pan is hot on medium flame, spread ladle full of batter of desired thickness in bread or square shape.
• Drizzle oil and cover with the lid. This should always be cooked on medium flame.
• Once the bottom becomes golden brown and top looks cooked flip and cook on other side for few one or two minutes.
• Repeat the process for remaining batter and use these slices to build your own sandwiches with your favorite fillings.
• I have used mint chutney and mayonnaise mixed with ketchup as spreads, cheese slices, onions, and tomatoes today. But these fixings keep changing based on what is available in my pantry.

Serving suggestion III (Cook vegetable uttapam or eggless omelette)

• Once the pan is hot on medium flame, spread ladle full of batter of desired thickness in round or square shape.
• Use the same filling as of stuffed sandwich expect for the cheese. Sprinkle the filling on top of the batter.
• Drizzle oil and cover with the lid. Continue cooking on medium flame.
• Once the bottom becomes golden brown, flip and cook on the other side. You can cook last 1 minute on medium-high flame so that onions gets charred. This enhances the taste.

I can go on with serving suggestions but let me stop here for now 🙂 If you give this sandwich recipe a try, do comment below or tag me on Instagram with your variations. I would be happy to check them out.

FAQS

Pro Tip

• While cooking slices or stuffed sandwiches, make sure you cook on medium flame and don't be in a rush to flip. It takes time to cook depending on the thickness. If you try to flip early, it may fall apart and break.

Video

Check out the video here on making of breadless sandwich, veg eggless omelette

Recipe card

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