Bombay Sandwich Recipe
Try this mouth-watering recipe and get most of your five-a-day in one single sandwich – but Bombay style!
Servings: 6 sandwiches
Calories: 305kcal
Ingredients
- 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
Instructions
- 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!
Notes
For a traditional addition, you can serve with some extra butter and sev added on top of the sandwich!
You can also add, change or remove vegetables as per your liking.
To make this vegan, use vegan butter.
Nutrition
Calories: 305kcal | Carbohydrates: 46g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 1785mg | Potassium: 592mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1339IU | Vitamin C: 45mg | Calcium: 108mg | Iron: 3mg