Chop the French beans and the carrots into 1.5 cubes.
Boil 2 cups water in a heavy bottom vessel.
Once the water boils, add the French beans, carrots and the green peas.
Add little salt.
Cook on a high flame till the vegetables are almost done (do not overcook them).
Drain and keep aside to cool.
Chop the pineapple slice into 1.5 cubes.
In a bowl, mix together boiled potatoes, vegetables, pineapple pieces, mayonnaise, little salt and pepper.
Mix gently. Keep to cool in the fridge for an hour.
Trim the sides of the bread.
Apply butter to all the bread slices.
Spread about 2 tbsp of the vegetable-mayonnaise mixture on one slice of the bread.
Place another bread slice on it and gently cut it diagonally into two halves.
Repeat with the remaining bread slices and the vegetable-mayonnaise mixture.
Serve with tomato ketchup.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.