8 slices large sized sandwich bread
1 cup cream cheese
2 teaspoons Butter, softened
2 carrots, coarsely grated
15-20 french beans, steamed, cooled
1 cup cabbage, shredded finely
1 large potato, boiled, refrigerated previous day
1 sprig spring onion greens, finely chopped
1/2 teaspoon mustard paste
1 teaspoon white vinegar
Salt to taste
Pepper to taste

1. Grate potato coarsely in a large mixing bowl.

2. Add carrot, beans, cabbage, spring onions, keep aside.

3. Beat cream cheese with mustard, salt and pepper.

4. Add to vegetables, mix well, refrigerate till required.

5. Place quarter of mixture onto bread, spread evenly. Place another slice over mixture to form sandwich.

6. Press gently, butter lightly on both outside slices.

7. Place in a hot griller toaster, grill till crisp and golden.

8. Cut into smaller triangles or as desired.

9. Serve hot and crisp with potato wafers, ketchup and salad.