Veg Malai Sandwich Recipe | Bread Malai Sandwich | Veg Cream Sandwich

This veg malai sandwich is one of my favorite quick, no-cook sandwiches that’s creamy, flavorful, and packed with finely chopped vegetables. The soft bread layered with a mildly sweet and savory cream filling tastes light, refreshing, and incredibly satisfying. Whether I’m making it for a tea-time snack, lunchbox, or a no-fuss breakfast, it always hits the spot.

Also known as bread malai sandwich or veg cream sandwich, this recipe combines malai (fresh cream) or homemade alternatives with crunchy vegetables and a hint of spice, all tucked between slices of bread. It’s easy, delicious, and doesn’t need a stove or oven—just mix, spread, and enjoy.

Why You’ll Love This Recipe

I love this recipe because it’s creamy, colorful, and ready in minutes. It doesn’t require any fancy ingredients or cooking skills, which makes it perfect for busy mornings or lazy evenings. The combination of fresh cream and veggies creates a mild, melt-in-the-mouth texture that pairs so well with soft bread.

Here’s why this veg malai sandwich is a go-to for me:

• No-cook recipe—great for hot days or quick fixes
• Ready in under 15 minutes
• Perfect for kids and adults alike
• Customizable with any veggies I have on hand
• Soft, creamy, and satisfying without being heavy
• Ideal for tiffins, picnics, or tea-time snacks

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• White or whole wheat sandwich bread (fresh and soft)
• Fresh malai (cream from boiled milk) or store-bought fresh cream
• Grated carrot
• Finely chopped capsicum
• Finely chopped cucumber
• Finely chopped cabbage
• Salt to taste
• Black pepper or chaat masala
• Green chili or chili flakes (optional, for a spicy kick)
• Sugar (optional, for a hint of sweetness)
• Butter or mayonnaise (optional, for extra richness)

Directions

1. I collect the cream (malai) from boiled and cooled milk, or use fresh cream from a carton if I’m short on time.
2. In a mixing bowl, I combine the malai with finely chopped or grated vegetables—carrot, capsicum, cucumber, and cabbage work great.
3. I season it with a pinch of salt, black pepper, and sometimes a little chaat masala for a tangy twist.
4. If I want a mildly sweet flavor, I add a small pinch of sugar. For extra creaminess, I occasionally mix in a spoonful of mayonnaise.
5. I mix everything well until I get a thick, spreadable mixture.
6. I spread the filling evenly on one slice of bread, then cover with another slice.
7. I trim the edges if I want a clean finish and cut the sandwiches into halves or triangles.
8. I serve them immediately or chill them for 10–15 minutes before serving for the best texture.

Servings and Timing

This recipe makes 3–4 sandwiches (6–8 halves) and takes just 10–15 minutes to prepare from start to finish. It’s great for a quick meal or snack anytime during the day.

Variations

I love how flexible this veg malai sandwich is. Depending on what I have in the fridge or who I’m serving, I switch things up with these variations:

• Spicy version: I add chopped green chili, red chili flakes, or a dash of black pepper for heat.
• Herb upgrade: I mix in fresh coriander or mint leaves for extra freshness.
• Cheesy malai sandwich: I add grated cheese to the filling for a creamy-cheesy combo.
• Toasted version: I grill or toast the sandwich with a bit of butter for a golden crust and warm center.
• Fruit & nut twist: I mix in finely chopped apple, raisins, or nuts for a sweet-salty variation, especially for kids.

Storage/Reheating

This sandwich tastes best when served fresh, but I sometimes refrigerate them for up to 6–8 hours in an airtight container. The chilled version is especially refreshing in summer.

If I’m packing them for a lunchbox, I avoid using very watery vegetables (like tomatoes) and keep the cream layer thin to prevent sogginess. I don’t reheat these since they’re meant to be enjoyed cold or at room temperature.

FAQs

Can I make this sandwich vegan?

Yes! I replace malai or cream with vegan mayonnaise or blended soaked cashews. It still turns out rich and delicious.

What bread works best for malai sandwiches?

I prefer soft white sandwich bread, but whole wheat or multigrain also works well. I avoid thick or rustic breads as they can overpower the soft filling.

Is this sandwich good for kids?

Absolutely. I often reduce the spices and add a little sugar to make it more appealing for kids. The creamy texture and mild flavor are usually a hit.

Can I make this the night before?

Yes, I sometimes make the filling in advance and store it in the fridge. I assemble the sandwiches in the morning to keep the bread from getting soggy.

Can I use curd instead of cream?

For a lighter version, I use thick hung curd (strained yogurt). It gives a tangy twist and works really well as a healthier alternative.

Conclusion

This veg malai sandwich is one of the easiest and most comforting sandwiches I’ve ever made. It’s creamy, loaded with colorful veggies, and comes together in minutes with ingredients I almost always have at home. Whether I’m serving it as a lunchbox surprise, a party snack, or a light dinner with soup, it’s always a hit.

And the best part? No stove, no stress, and no fancy ingredients. Just a quick, wholesome sandwich that tastes like a treat.

Veg Malai Sandwich Recipe | Bread Malai Sandwich | Veg Cream Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

• Author: Mary
• Prep Time: 10–15 minutes
• Total Time: 15 minutes
• Yield: 3–4 sandwiches (6–8 halves)
• Category: Snack, Breakfast, Sandwich
• Method: No-Cook
• Cuisine: Indian
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

This creamy and refreshing veg malai sandwich is a no-cook, quick recipe made with fresh cream and crunchy vegetables layered between soft bread slices. Perfect for tea-time, tiffins, or a light breakfast, this bread malai sandwich is ready in minutes and packed with flavor.

---

Ingredients

• 6–8 slices of soft white or whole wheat sandwich bread
• 4–5 tablespoons fresh malai (or store-bought fresh cream)
• 1/4 cup grated carrot
• 1/4 cup finely chopped capsicum
• 1/4 cup finely chopped cucumber
• 1/4 cup finely chopped cabbage
• Salt, to taste
• 1/4 teaspoon black pepper or chaat masala
• 1/2 green chili, finely chopped (optional) or pinch of chili flakes
• 1/2 teaspoon sugar (optional)
• 1 tablespoon mayonnaise or butter (optional, for added richness)

Cook Mode Prevent your screen from going dark

---

Instructions

1. In a mixing bowl, combine fresh malai with grated carrot, chopped capsicum, cucumber, and cabbage.
2. Add salt, black pepper or chaat masala, green chili (if using), and a pinch of sugar if a mildly sweet taste is desired.
3. Mix well until it forms a thick, spreadable filling. Add mayonnaise or butter for extra creaminess, if desired.
4. Spread the filling evenly on a slice of bread. Cover with another slice.
5. Trim the crusts for a clean look, then cut into halves or triangles.
6. Serve immediately or chill for 10–15 minutes for a refreshing texture.

---

Notes

• For a vegan version, use vegan mayonnaise or blended soaked cashews instead of cream.
• Hung curd (strained yogurt) can be used for a lighter, tangier variation.
• Avoid watery veggies like tomatoes if making ahead or packing for lunchboxes.
• Add grated cheese for a cheesy malai sandwich or grill for a toasty twist.