1. Slice sweetpotatoes into thin rounds, keep aside.
2. Sprinkle sugar, a little salt, on cabbage, keep aside for 5 minutes.
3. Mix mint leaves into mayonnaise.
4. Butter both sides of all slices, grill till crisp and golden.
5. Arrange sweetpotato rounds on one side of brown bread slices.
6. Sprinkle mixed herbs over them.
7. Spread mayonnaise over the slices.
8. Sprinkle salt, pepper, shredded cabbage over it.
9. Place a slice of grilled white bread slice over it.
10. Cut very carefully into 2 triangles.
11. Serve hot and crisp with chilli garlic or tomato sauce.

Making time: 30 minutes
Makes: 6 triangular toasted sandwiches
Shelflife: best fresh