First, wash thoroughly all the vegetables.

Next, peel the carrot and beet. Grate them and keep them aside.

Shred the cabbage and keep it aside.

Now, chop the bell peppers finely. Slice the onion and keep them aside.

After this, blanch the broccoli and finely chop it. Soak the sweet corn if using frozen ones.

Next, take a mixing bowl and add the grated carrot beet, and shredded cabbage.

Add 1 ½ tsp of salt and mix them. Let them rest for about 15 minutes.

In the meantime, take another bowl and add the hung curd or yogurt.

Add the Italian seasoning or herbs. Add 1 tbsp of Chili flakes (you can add more if needed).

Give them a nice mix.

Add a bit of salt if needed.

Next, squeeze the excess moisture from the resting veggies.

Transfer them into another mixing bowl. Add the sweet corn, finely chopped broccoli, and bell peppers.

To this, add the mayonnaise and 1/2 cup of the seasoned creamy hung curd or yogurt mix.

Combine everything nicely.

Add the black pepper powder and the rest of the chili flakes. Combine them again.

Take a test taste. Add if anything is needed.

When done, keep them aside.

Take two slices of bread and put a nice layer of the creamy hung curd or yogurt on both slices.

Next, place a lettuce on one slice.

Gently put the veggie mix on it and then a slice of cheese.

Now, place a few slices of onion and then another lettuce. Sprinkle some of the Italian seasoning if needed.

On this, gently place the other slice of bread and gently press it down.

Do this with the rest of the slices and keep them aside.

After this, take a sandwich griller or a grilling pan (you can also use a simple non-stick pan).

Add some butter and let it heat. Brush it on both sides if using a sandwich griller.

When the butter is heated properly, place the sandwich on the griller and grill it until both sides turn golden brown.

Do this with all the sandwiches.

When done, cut the sandwiches diagonally and serve them hot.