Wash and clean kidney beans (rajma) and Chickpeas (chole) of the grit and dirt. Soak them for 5-6 hours. In the morning pressure cook till they are soft. If using canned beans prep time will be reduced to 20 MINUTES.

Grind them to a fine paste. Assemble: all the other ingredients.

Thinly slice bruschetta bread.

Heat oil in a pan, add chopped onion, garlic and saute until onions are translucent. Add chickpea paste and Rajma paste.

Stir in chili sauce, cilantro leaves and adjust the salt. It will form like a thick spread.

Assemble: all the ingredients for the sandwich.

Brush the top and bottom side of bread with oil, apply green chutney on the inner side, evenly layer the bean spread on top of it, top it with onion rings...

Generously sprinkle some cheese..

Place couple of fresh salad leaves on top. I have used spinach leaves.

Sprinkle some more cheese and top it off with the other slice.

Heat the griddle pan, brush it with olive oil and place sandwiches over it,

Gently press it down - no hard press, just gentle press.

Cover the griddle or tawa with a cover and lower the flame. Allow the cheese to melt and get all gooey.

Once evenly brown from both the sides , take it off the flame and serve.

These mini Bruschetta sandwiches are a perfect evening snack.