This toast sandwich recipe is something I love preparing when the holiday blues are starting to hit hard and I want to feel untied from my daily duties.
While there are many sandwich recipes out there, and veg sandwich recipes on the high rise as well, this one is special, as it represents what a whole metropolis loves to eat no matter the day, no matter the time.
I will go further and say that if you want to feel like you are part of this place, Mumbai, you must, not should, must have a cutting chai and a toast sandwich.
That is the absolute minimum, after that you may, but really shouldn’t as there’s so much more to this place, go on your merry way.
This toast sandwich is made using vegetables, such as potatoes, onions, beetroot, bell pepper, and tomato, loads of butter, and green chutney, which for sandwiches has a special ingredient.
This is toasted in the toast sandwich maker on top of a fire (the hob in my case) and then served with even more butter and some nylon sev; some choose to have some grated cheese on top as well.
Haven’t I just described what a meal in paradise would be?
~~ Love sandwiches and green chutney? Chicken Tikka Baguettes with Green Chutney Dressed Crunchy Salad
Let’s talk nutrition!
There are many nutritious components in this dish, as there are plenty of vegetables, but the ones a bit less used in every day’s cooking, yet extremely healthy are beetroot and coriander (or cilantro).
– Beetroot: this vegetable is rich in multiple essential nutrients, like fiber, Vitamin B-9 (folate), potassium, iron, manganese, and Vitamin C.
Beetroot can be eaten either cooked or raw, however, the first option seem to be the most common one.
This vegetable has a low amount of carbohydrates, and therefore sugars (mainly fructose and glucose), and in fact, it carries a GI of 5, meaning it should not have a great impact on the blood sugar levels; while they are a very good source of fiber, beetroots may cause some digestive problems in some people.
The main vitamins and nutrients in beetroot are:
Vitamin B-9: mostly referred to as folate, is important for the growth of tissue and functioning of cells; it is almost always given to pregnant women as a supplement.
Potassium: This mineral and electrolyte, which may reduce blood pressure and help with heart health.
Manganese: the human body requires only trace amounts of this, but it is essential for multiple body functions, such as the metabolization of amino acids, glucose, carbohydrates, and cholesterol.
Iron: This is an essential mineral as it is necessary for the transportation of oxygen in the red blood cells.
Vitamin C: This is an antioxidant that is extremely essential for the immune system and the health of the skin.
– Coriander: to most people’s surprise, this herb is closely related to celery, carrots, and parsley.
This herb may assist in reducing the level of blood sugar, as it promotes the activity of certain enzymes that help remove the sugar from the blood.
This herb is also rich in antioxidants that help promote a healthy immune system; coriander may also help with reducing inflammation and with reducing the spread of some types of cancer.
Studies are still being conducted on coriander, as it is believed that it may also help with digestion, skin health, and brain function.
How to toast a sandwich?
Mumbai toast 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 four 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.
How to make green chutney? How to make green chutney for sandwich?
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 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.
How to make toast sandwich?
Preparation is key in this recipe, the rest is plain sailing.
Once the potatoes are boiled, they can be sliced along 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.
The sandwich can then be composed using the chopped vegetables, green chutney, butter, chaat masala, black pepper, and salt if required; once built, it is ready to be toasted.
You will love this recipe as it is tasty, healthy, and offers options as to whether one ingredient can be skipped or added – this is the top of all toast sandwich recipes: straight-forward, easy, and authentic!
~~ Want something modern? Try this Aloo Masala Flatbread with Green Chutney
The vegetables fill you up helping you reach your five-a-day without overdoing it with the calories. The butter is a satisfying fat, which can be easily integrated in most healthy and balanced diets and the green chutney it the kick you need to top it off…
Plus, when you slice it it looks beautiful!
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.
Want to feel the vibe?
Want to get toasting (especially if you purchased the toast sandwich maker)?
Try this healthy lunch option and get most of your five-a-day in one single sandwich – but Mumbai style!
~~ Love sandwiches? Cook: Sandwiches & Burgers
~~ Looking for vegetarian options? Cook: Vegetarian
~~ Vegan? Cook: Vegan
- 12 Slices of White Bread for Sandwiches
- 12 tsp of Butter either Salted or Unsalted (as preferred)
- 3 tsp Chaat Masala
- 1.5 tsp 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 tsp Chaat Masala
- 1 Green Chili Washed (Increase or Reduce as per Taste)
- ½ tsp 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!