This Indian style Yogurt Sandwich or Dahi Sandwich is light yet filling. This summer sandwich is prepared with a mild and creamy veggie-packed yogurt spread, aromatic herbs and vibrant salad.
Hot summer days call for lighter meals and for me that means salads, pasta salads and different types of sandwiches.
I stick with light and refreshing meals such as cucumber cream cheese sandwiches, ribbon zucchini salad and mediterranean orzo pasta salad.
This yogurt sandwich definitely fits the bill too. The bread is light and the yogurt filling is cool but still it feels substantial. I like to use a mix of salad vegetables like cucumber and tomato but also spring onion and bell pepper for extra crunch and flavour. I've even added alfalfa sprouts and these moong bean sprouts would definitely work too!
Just plate them up and serve along with air fryer roasted peanuts, potato crisps or these sweet potato crisps. Great as a snack or for lunch.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Bread - use any bread of your choice. Soft and crusty both work really well. You may want to have a go at making your own bread and try air fryer bread or instant pot bread.
Yogurt (dahi or curd)- you need full fat plain yogurt for this recipe for the best flavour however low fat does work. Thick Greek yogurt is best. If your yogurt is not thick, I recommend straining the yogurt.
Veggies - tomato, cucumber, capsicum, spring onion or red onion. You will need finely chopped vegetables.
Herbs - coriander leaves, mint, or parsley. Use all or a combination of any of these.
Seasoning - dried mixed herbs, salt and black pepper.
Sandwich chutney - homemade or store-bought. I always keep a jar of this red pepper and chilli chutney. You can also use this carrot chutney with tomato and cardamom.
Salad leaves - I've use packet salad leaves and salad cress.
Butter or margarine
Make it Vegan
Make this sandwich vegan by using a dairy free Greek yogurt and vegan spread. You will need to strain the dairy-free yogurt to ensure it is thick enough to hold in the sandwich.
Variations
Change up the veggies: try sweetcorn or torn spinach.
Toast the bread slices on a griddle pan before adding your yogurt mixture.
Add a little spice by using red chilli flakes.
Storage
These sandwiches are best eaten within a few hours after preparation. The vegetables will likely release moisture and cause the sandwich to become soggy.
I do not recommend preparing the filling more than a few hours in advance either as the vegetables will release water overtime.
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Yogurt Sandwich
Ingredients
- 8 bread slices
- 500 gram greek yogurt full fat
- salt and black pepper
- ½ tomato
- â…› cucumber
- ¼ pepper
- 1 spring onion
- 50 gram herbs coriander and mint
- 10 gram watercress salad
- 50 gram leafy salad
- 1 teaspoon dried mixed herbs
- butter or margarine
- 4 tablespoon sandwich chutney
Instructions
- Strain the yogurt for at least 1 hour. Meanwhile, prep the sandwich filling.
- Finely chop the cucumber, tomatoes, peppers and spring onion.
- Finely chop the herbs.
- In a bowl, mix the strained yogurt, chopped veggies, herbs, dried mixed herbs and season with salt and pepper. Mix well.
- Spread bread slices with butter or margarine and sandwich chutney.
- Spread the yogurt mixture onto one side, add some leafy salad and watercress.
- Place another slice of bread on top to create a sandwich and cut into shape of choice.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2018.
preethi'scuisine says
These Sandwiches are perfect filling meal during summers. Sounds healthy and refreshing. Loved the use of herbs and veggies.
Sasmita says
These sandwiches are much perfect for sunny days. So healthy yet refreshing👌
Mayuri Patel says
Years back when we didn't get cream cheese or ricotta (again we don't get it!) I use make sandwiches with yogurt spread for hubby. He would only take sandwiches to work and had to innovate. Hung yogurt with finely chopped cucumber, mint and coriander. Love your recipe with so much more greens, herbs and veggies. A perfect summer treat. Just yesterday my brother too was complaining about the scorching heat.
jayashree says
I love yoghurt sandwiches and yours looks so good Jagruti. They are a quick fix anytime.
Maria Nasir says
These sandwiches are a lovely way to enjoy the colourful bounty of summer season! Yogurt is definitely a healtheir mayo substitute. Your yummy sandwiches with a tall glass of lemon iced tea would make a perfect picnic on the front porch. 😊