This Bombay Sandwich is the ultimate street food treat!
This grilled sandwich is filled with loads of fresh cilantro and mint green chutney, lightly salted butter, fresh and crunchy veggies (as well as some boiled ones, like potatoes and beets), all contained within slices of white bread!
Just like on the streets of Bombay (now Mumbai), trying this sandwich will leave you wanting for more and you might as well have it, as making it at home is just oh-so-easy!
Vegetable sandwiches are definitely a popular choice, be it for a year-round lunch box, a picnic, or a party with finger food, one thing is sure: this Bombay sandwich recipe is like no other, as it represents what a whole metropolis eats every day... and if so many people swear by it, there must be a reason!
Get boiling your potatoes and prepare a nice cup of Masala Chai while you're there, these two perfect companions are about to make your favorite lunch this week!
Bombay Sandwich Ingredients
- White bread: A fresh white bread loaf is the top choice for making the perfect grilled sandwich, and you will need a bit also to thicken the green chutney.
- Butter: Lightly salted butter to make the outer part of the sandwich crispy, while keeping the internal part moist.
- Black Pepper and Salt: Seasonings.
- Boiled Potatoes, Boiled Beets, Onions, Bell Peppers, Tomatoes: The most common vegetables found in any grilled sandwich.
- Cilantro (Coriander), Green Chillies, Lemon Juice, Garlic: The basic ingredients for this sandwich chutney.
- Chaat Masala: Because 99% of street food tastes better with a sprinkle of it!
How To Make Green Chutney
This specific green chutney is excellent for sandwiches as it is thicker; this is because – just like the recipe used by the toast sandwich walas – there is some white bread added during the blending process.
The bread they use is the chopped corners of the sandwiches before they are put for toasting; this is not the case for this recipe, as the whole slice is used.
If you are looking for a green chutney for samosa or green chutney for chaat, then this is a great choice, as it only uses some bread, as said before, fresh coriander leaves and stems, green chilies, lemon juice, chaat masala, and lemon; all of these ingredients are blended and adjusted with a bit of water and salt as required.
Lemon is not an essential ingredient, although it helps the chutney maintain its vibrant green color and adds that little zing, without overpowering the taste.
Related article: What is Chutney and How to make it?
How To Make Bombay Sandwich
- Preparation is key in this recipe, the rest is plain sailing.
- Once the potatoes are boiled, they can be sliced along with the other vegetables (onion, tomato, beetroot, and bell pepper in this recipe) and set aside; once this is done, the green chutney can be easily prepared in a couple of minutes.
- You can then start composing the sandwich by buttering the internal part of the white bread slices.
- On top of the butter, spread some green chutney; adjust the amount depending on how spicy you like your sandwich.
- Next up, add thinly sliced potatoes on one side, and season with some chaat masala.
- On top of the chaat masala, add a few roundels of freshly sliced red onions.
- On top of the onions, layer some beetroot roundels, sliced tomatoes, and green bell peppers.
- Next, close your Bombay sandwich and apply butter to the outer sides of the white bread.
- The last step is to grill this tasty sandwich! I used the traditional sandwich toaster street vendors use; I have toasted these for 3 minutes on the first side and 2 minutes on the second side, all on medium-low flame.
- If you are using a non-stick pan or a toasting or grilling machine, adapt the time based on settings and features - it should not take too long in any case, so keep an eye out!
- Slice the sandwiches and top with a lump of butter, sprinkle some extra chaat masala, nylon or thin sev, and green chutney . Enjoy!
People Also Ask [FAQs]
Sandwich Chutney is a type of chutney that is made specifically for sandwiches. It is a condiment that is made with a variety of ingredients, including but not limited to Clinatro, Chaat Masala, Garlic, Lime, Nuts or Bread, and seasonings.
A Bombay Sandwich contains approximately 305 calories on average. In comparison to other street foods, the ingredients used are healthy and nutritious.
Bombay Sandwiches are grilled sandwiches from the streets of Bombay (now Mumbai), but the recipe I am sharing with you is not just any Bombay sandwiches. They are crunchy on the outside and soft in the middle, with a spicy sauce that’s tangy and flavorful at the same time. The chutney recipe is one of my favorite parts of this dish because it adds an extra layer of flavor that really makes the sandwich special.
How To Toast A Sandwich Bombay-style
Bombay grilled sandwich is toasted with a special piece of equipment, a toast sandwich maker.
The sandwich is coated with butter on both external sides, closed in this metal casing, and toasted on top of an open flame; should one not have the toast sandwich maker, then the bread sandwich and coating process remain the same, but one can toast it on a pan or in the oven, under the grill, until cooked to one’s liking.
The toast sandwich makers can be purchased in most shops in India for a couple of hundreds of rupees (although I think I purchased mine for less than one hundred three or many years ago in Thane) and it is easy to keep clean; be careful not to burn yourself when getting the toast sandwich out or putting the next one in – this is something for adults to use.
Tips And Tricks For The Bext Bombay Sandwich
Although making a Bombay sandwich is quite an easy and personal thing, there are a few things that are good to keep in mind to make sure it turns out top-notch:
- White Bread: If you have it, make sure you use fresh white bread slices, as the sandwich will taste the best. Brown or seedy bread won't give the same final result.
- Thinly Sliced Veggies: The thinner the slices, the easier to evenly stack and toast; you want to ensure the sandwich is rich and filled with tasty veggies, without making it hard to eat.
- Bombay Sandwich: Although this is a grilled sandwich, many eat it without grilling it. Simply choose extra fresh white bread and do not butter the outer slices. If not toasting, adding some sliced cucumber gives a nice crunch!
- Extra Veggies: The vegetables I use are the 'classic' ones street vendors traditionally use, however you can use fewer or more! Good additions, although not common, can be red peppers and avocado slices.
- Say Cheese: Yes, if you are grilling and love cheese, adding a slice of it in between the vegetables is definitely the way to go!
- Chutney: The green chutney I prepare for this sandwich is simple and thick, yet tasty! Should you like to add something extra, you can turn this into a cilantro mint chutney, by adding one or two mint leaves to the blend; this will add freshness to the chutney.
- Lemon Juice: If you do not have or like lemon juice, you don't need to add it to the chutney; the amount used is very little and its main purpose is to maintain the colour of the chutney, preventing it from going too dark.
You will love this recipe as it is easy, tasty, and offers options as to whether one ingredient can be skipped or added – this is the top of all toast sandwich recipes: straightforward, easy, and authentic!
The Indian green chutney recipe can be used to complement many other recipes or ingredients, as a larger portion can be prepared and stored in an air-tight container in the fridge.
Why not explore more recipes:
- Chicken Tikka Baguette with Green Chutney
- Baked Samosa
- Love sandwiches? Check out our Nibbles section.
- Looking for vegetarian options?
Bombay Sandwich Recipe
- 12 Slices of White Bread for Sandwiches
- 12 teaspoon of Butter either Salted or Unsalted (as preferred)
- 3 teaspoon Chaat Masala
- 1.5 teaspoon Cracked Black Pepper
- Salt to taste
For the vegetables
- 300 g White Potatoes Boiled, Peeled and Sliced (10.5 oz)
- 2 Medium Tomatoes Washed and Sliced
- 1 Medium Red Onion Sliced in Roundels
- 2 Medium Preboiled Beetroots Peeled and Sliced
- 1 Bell Pepper Washed and Sliced in Roundels, From the Bottom going up
For the Green Chutney
- 10 g Coriander Stem and Leaves, Washed (0.35 oz)
- ½ teaspoon Chaat Masala
- 1 Green Chili Washed (Increase or Reduce as per Taste)
- ½ teaspoon Lemon Juice
- 1 Garlic Clove
- ½ Slice of White Bread
- Salt and Water to Taste
- After slicing all the vegetables, set them aside.
- In a blender, put all the ingredients for the green chutney and blitz to a thick creamy consistency; should the chutney be too thick, you can add some more water, should it be too watery, you can make it thicker by adding more bread.
- Lie down all the bread slices so that you have six in one line and the other six just below them (or three and three, to then repeat the process); the top line will be all the bottom slices of the sandwich and the bottom will be the covering slice.
- Apply half a teaspoon of butter on each slice of bread (all 12) and spread thoroughly.
- Once all the slices are buttered, add half a teaspoon of green chutney on top of each, on top of the butter.
- Divide equally the slices of potatoes into six slices (as mentioned, I use the top line) and then sprinkle with a bit of salt, chaat masala, and cracked black pepper.
- On top of the potatoes, equally, divide the onions, then add the beetroot and dress with a tiny amount of salt and pepper if necessary.
- On top of the beetroot, put the slices of tomatoes and then one roundel of bell pepper.
- Once all the vegetables are equally spread, close the sandwiches with the other buttered bread slice with green chutney.
- Looking at the outer sandwich, apply on the top slice of bread, half a teaspoon of butter, and spread well; the butter must cover the whole slice, as it may stick to the toast sandwich maker if not.
- *If toasting this in a non-stick frying pan the butter on the outside slices may be skipped if desired.
- Turn the sandwich upside down when putting it on the smaller side of the sandwich maker, then apply another half a teaspoon of butter on the unbuttered slice that is now on top and spread well.
- It is important to put the sandwich first on the small side of the maker so that the top can just be put on top to 'case' it.
- Close the sandwich maker and put it on top of a medium flame (I use the small gas on the hob at maximum speed, see picture above for reference if unsure) and cook for three minutes, without turning.
- After three minutes, turn upside down and allow to toast for a further two minutes. (Adjust cooking times according to liking – this timing is what I follow to achieve the ‘toastiness’ level as in the picture)
- *Should you be toasting in a non-stick frying pan, it is easier to keep an eye on the cooking point, however, this may take a little bit longer; when preparing mine in a pan, I toast for about four minutes on each side.
- Remove the sandwich from the toast sandwich maker being careful not to get burnt and cut as liked.
- Serve with green chutney and enjoy!