Heat butter in a thick bottomed pan on low flame.Add chopped onion.

Saute for a minute or two on low flame.

Then add chopped capsicum, cabbage, beetroot, carrot, and boiled corn.

Stir and saute until veggies are little cooked but still crunchy, for around 2-3 minutes on low-medium flame.

Now add black pepper powder, salt and mixed herbs and mix everything well.

For white sauce heat pan add butter. When it melts add all-purpose flour.

Saute for a few seconds. Make sure the color of the flour doesn’t change.

Keep the flame to the lowest and then pour 1 cup milk in a gentle stream.

Pour the milk with one hand and stir the sauce mixture with the other while stirring continuously.

Now add salt and black pepper powder.

Mix it well and keep stirring until the mixture becomes slight thick and creamy. Cook in low flame.

Gently stir until the mixture reaches a thick sauce consistency.

Once the sauce is thick in spreadable consistency, give a quick mix and switch off the flame. Set aside to cool and your white sauce is ready.

Now add this to the vegetables and mix everything well.

Now place the bread and fill it with the mixture and add cheese over it.

Now heat a pan and butter and toast on 2 sides until golden brown.

And it's ready.