Blanch (put in boiling water for four-five minutes and remove) the carrot, French beans and cauliflower. Drain and leave them aside. In a bowl take the potatoes, add onion and the blanched vegetables.
Add salt, red chilli powder and pomegranate seeds and mix well. Divide the mixture and grated cheese into four equal parts. Apply half the butter on one side of all the bread slices. Spread mixture on the buttered side of four bread slices followed by grated cheese.
Cover all the sandwiches with the remaining buttered slices. Butter the inside of a sandwich toaster with the remaining quantity and toast sandwiches till golden brown.
Serve hot with coriander and mint chutney or tomato ketchup.