Cheesy Veg Footlong

Preparation :20 mins
Cook :20 mins
Total Time :55 mins
Servings :Makes 2 footlongs

Ingredients :

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

Method :

For the filling
For the fillingHeat 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 proceedCut 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.