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A baby hand holding veg cream cheese sandwich, glass of juice on the side.
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5 from 6 votes

Cream Cheese Sandwich (Cold Sandwich)

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Breakfast, Snacks
Cuisine: World
Servings: 7
Calories: 238kcal
Author: Farrukh Aziz


  • 14 Bread slice (white or brown or multi grain)
  • ¼ cup Yellow bell pepper finely chopped
  • ¼ cup Red bell pepper finely chopped
  • ¼ cup Capsicum finely chopped
  • ¼ cup Carrots grated
  • ¼ cup Corn boiled & drained
  • cup Onions finely chopped
  • ¼ cup Cabbage finely chopped
  • ¾ cup Lettuce leaves as needed
  • 1 teaspoon Green chilies finely chopped
  • 1 teaspoon Oregano
  • 1 tablespoon Butter + for slather on bread
  • 1 teaspoon Garlic finely chopped
  • 1 teaspoon Chili flakes
  • 180 grams Cream Cheese
  • Salt and pepper to taste


  • In a pan, melt 1 tablespoon butter. Add garlic and fry for 30 seconds. Add onions and green chilies and sauté until onions are soft and pink.
  • Add carrots, corn, yellow and red peppers, capsicum, and cabbage and sauté on high for 2-3 minutes.
  • Season with salt and pepper and mix.
  • Add oregano, chili flakes and mix. Take it off the pan and allow it to cool.
  • In a bowl, whisk cream cheese until smooth.
  • Add tossed veggies mixture and mix. Chill the mixture for 30-45 minutes.
  • Cut the sides of bread slices and slather with butter.
  • Place lettuce leaf on buttered bread and spread 2 tablespoons of mixture (or more if required) evenly and cover it with another buttered bread slice.
  • Serve cold or at room temperature :)


Calories: 238kcal | Carbohydrates: 28g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 351mg | Potassium: 187mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1570IU | Vitamin C: 22.9mg | Calcium: 97mg | Iron: 1.9mg