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healthy breadless sandwich, veg eggless omelette #sandwiches
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5 from 16 votes

Breadless Sandwich | Sandwich Without Bread | Veg Eggless Omelette

Breadless Sandwich | Eggless Omelette or Omelet is a delicious and high protein-packed sandwich recipe that is sure to be your NEW favorite family recipe. This sandwich is one of the best vegetarian gluten free recipe you can serve for breakfast, lunch or dinner specially on meatless Mondays and also the best option if you are on weight loss program. With few tweaks in the sandwich filling, this breadless sandwich can be made vegan too. 
Prep Time10 minutes
Cook Time30 minutes
Soak time6 hours
Total Time6 hours 40 minutes
Course: Breakfast, Dinner, Lunch, Snack
Cuisine: American, Canada, England, Indian
Servings: 8 sandwiches
Calories: 236kcal
Author: Kushi

Equipment

Ingredients

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 (or Garbanzo beans)
  • Salt, to taste

For the stuffed sandwich – Feel free to use your favorite ingredients and combination

  • ½ Onion, finely chopped
  • 2 Green chilies or Jalapeno, finely chopped
  • 2 tablespoon Cilantro or Coriander leaves, finely chopped
  • cup Mushroom, sautéed
  • cup Frozen green peas
  • cup Paneer or any crumbled cheese like feta
  • cup  Grated melting cheese like mozzarella or others 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 recipe using these protein slices, use your favorite sandwich fixings.

  • 1 Onion, cut into thin circles
  • 1 Tomato, cut into thin circles
  • Mint chutney or any spread of your choice
  • 3 tablespoon Mayonnaise
  • 1 tablespoon Tomato ketchup
  • Cheese slices, as needed

Instructions

Soak Lentils & 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. 
    1 cup Split Yellow lentils or Moong dal or Mung bean, 1 cup Dried Chickpeas or 2 cups boiled or canned chickpeas
  • 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. Once soaked, the lentil will double 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 thick smooth paste. Do not add all water at once. Start with ⅓ to ½ cup and add more only if desired. (Check video for more details)
    Salt, to taste
  •  Transfer it to a bowl. Add salt and mix. Keep it aside.

Filling fot the Stuffed Sandwich

  • Simply add all the ingredients mentioned under stuffed sandwich and toss. Keep this aside. 
    ½ Onion, finely chopped, 2 Green chilies or Jalapeno, finely chopped, 2 tablespoon Cilantro or Coriander leaves, finely chopped, ⅓ cup Mushroom, sautéed, ⅓ cup Frozen green peas, ⅓ cup Paneer or any crumbled cheese like feta, ⅓ cup  Grated melting cheese like mozzarella or others of your choice, ½ to 1 teaspoon Curry powder or Garam masala powder, ½ to 1 teaspoon Red chile powder, Salt, to taste
  • I have just sautéed mushrooms in 1 teaspoon of oil till its cooked through. 

Serving Suggestion 1 - Cook Stuffed Sandwich

  • Heat a non-stick pan on medium flame. Once the pan is hot, spread a ladle full of batter of desired thickness in bread or square shape. (check the video shared for more details)
  •  Spread 1 or 2 tablespoon of filling and on top of this filling spoon another ladle of batter. 
  • Drizzle oil (vegetable oil or coconut oil)  and cover with the 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 - flip and cook on the other side till its golden brown. 
  • Transfer this to a plate. Cut them into triangles. Serve with ketchup, mayonnaise or combination of both 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 (I have used coconut oil. Use oil of your preference) 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 one or two minutes. 
  • Repeat the process for remaining batter and use these slices to build sandwiches with your favorite fillings or fixings.
  • I have used mint chutney and mayonnaise mixed with ketchup as spreads, cheese slices, onions and tomatoes. But these sandwich fixings keeps changing based on what is available in my pantry. 
    1 Onion, cut into thin circles, 1 Tomato, cut into thin circles, Mint chutney or any spread of your choice, 3 tablespoon Mayonnaise, 1 tablespoon Tomato ketchup, Cheese slices, as needed

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 suggested for stuffed sandwich expect for cheese. Sprinkle the filling on top of the batter.
  •  Drizzle oil and cover with the lid. This should always be cooked on medium flame.
  • Once the bottom becomes golden brown, flip and cook on other side. You can cook last 1 minute on medium-high flame so that onions get charred. This enhances the taste. 

Notes

  • 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 of the spread batter. If you try to flip early, it may fall apart and break.
  • If preparing for kids, simply skip green chilies and red chile powder. 
  • Except for the batter used to make these protein slices or pancakes, vary all other ingredients to taste. 

Nutrition

Calories: 236kcal | Carbohydrates: 29g | Protein: 13g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 127mg | Potassium: 424mg | Fiber: 12g | Sugar: 4g | Vitamin A: 107IU | Vitamin C: 4mg | Calcium: 117mg | Iron: 3mg