Loads of fibre and vitamin-rich veggies and low-fat butter go into these sandwiches with a difference. Low in calories, the whole wheat rolls are apt for weight watchers, diabetics and people with heart disease.
Scoop the centre of each hot dog roll halve, using a spoon so that a light depression is formed for the stuffing. Keep these scooped bread crumbs aside.
Heat the oil in a non-stick pan, add the onions and sauté on a medium flame for 1 to 2 minutes.
Add the carrots, baby corn and broccoli and sauté on a medium flame for 1 to 2 minutes.
Add the scooped bread crumbs, milk, salt and chilli flakes and cook on a medium flame for 1 to 2 minutes, stirring continuously.
Divide the topping into 4 equal portions and keep aside.
Apply ¼ tsp of butter on both sides of each hot dog roll halve and toast them lightly on a tava (griddle), till both sides are golden brown in colour.
Place one toasted hot dog roll half on a clean, dry surface with the scooped side facing upwards. Spread a portion of the topping evenly in the scooped bread. Finally spread 1 tsp of tomato ketchup evenly over it.