Easy Bombay Grilled Sandwich

The Bombay grill sandwich was after-college food for me in Mumbai, the kind you ate standing on the sidewalk while the sandwich-cart guy pressed your next order in his old metal toaster. Boiled potato, beetroot, cucumber, tomato, onion, a thick swipe of green chutney, and a heavy dusting of sandwich masala, all crushed together between two slices of buttery white bread until the outside went golden and crisp. When I moved to Virginia, this was one of the first things I figured out how to make at home because nothing on the American grilled cheese aisle even came close. Twenty minutes, one press, and you're back on a Mumbai street corner.

This bombay grill sandwich (also written as bombay grilled sandwich or bombay grilled vegetable sandwich in most Mumbai vendor menus) is the pressed, golden-crisp version. The vegetables get layered raw and cold, the chutney goes on thick, the sandwich masala sits right on top of the cheese, and the whole thing crisps up in a sandwich press until the bread shatters when you bite in. If you've never had it, think loaded vegetable sub meets crispy grilled cheese, with the kick of Mumbai chaat masala running through every layer. Rijak and Ronav grew up calling it "the layered sandwich" before they ever learned its real name. Raminder is also from Mumbai, so he's the one who tells me if the chutney to masala balance is right.

What makes this bombay grilled sandwich different

There are a few versions of the bombay sandwich floating around. The kaccha (no-press) version stacks the same vegetables raw between bread and skips the toaster entirely. The Mumbai street version uses a tawa and a heavy press to flatten and toast each side. This recipe is the pressed, sandwich-grill version. You get the same Mumbai flavor profile, but with the inside hot and melty and the outside cracker-crisp. It's the version most home cooks make because a sandwich press does the work in 4 minutes flat.

The other thing that sets a proper bombay vegetable sandwich apart from a regular grilled cheese: the green chutney goes on first and goes on heavy. That chutney is the soul of the sandwich. Skip it or skimp on it and you've made a vegetable melt, not a Mumbai sandwich. This is a grilled version of our Bombay Sandwich and is inspired from Bombay Masala Toast Sandwich.

Ingredients

To create an authentic Bombay grilled Sandwich, you'll need the following ingredients:

• White sandwich bread. Soft, plain white bread is what the Mumbai vendors use because it presses flat and crisps fast.
• Salted butter, softened. Goes on the inside of the bread.
• Green chutney. Some people call it sandwich chutney. Make it thick, not runny, or it'll soak the bread.
• Boiled potato, sliced into rounds. The heart of the sandwich. Boil till just tender (a fork should slide in with a little resistance), then cool fully before slicing or the rounds will fall apart.
• Cucumber, sliced thin. The cool, crunchy contrast to the warm potato and melted cheese. Slice it on a mandoline or with a sharp knife.
• Tomato, sliced thin. Adds juice and acidity. Use firm tomatoes (Roma works well) so the sandwich doesn't go soggy.
• Red onion, sliced thin. Sharpness and crunch. Red onion holds up better than white onion when pressed. If raw onion is too strong, soak the slices in cold water for 10 minutes before layering.
• Sandwich masala. The Mumbai sandwich spice blend, usually built around chaat masala, cumin, black salt, and amchur. You can buy it pre-mixed at any Indian grocery store, or sprinkle plain chaat masala if that's what you've got.
• Cheese. Amul cheese is the classic if you can find it. Otherwise low-moisture mozzarella melts beautifully in a sandwich press. The cheese isn't there for flavor as much as for the glue that holds the layers together.
• Sev, for garnish. The crispy chickpea-flour vermicelli sprinkled on the outside of a cut sandwich. Optional but it's what the cart vendors do, and it adds a final crunch that's pure Mumbai.

See recipe card for quantities.

How to make the bombay grilled vegetable sandwich

Follow these steps to make your own Bombay grilled sandwich at home:

1. Prepare the vegetables: Wash and slice all the vegetables thinly. Boil and slice the potatoes.
2. Prepare the chutney
   • Add cilantro, mint, green chilies, roasted chana dal, chaat masala, and black salt to blender.
   • Add 4-5 ice cubes instead of water.
   • Blend into a thick, spreadable paste.
   • Do not thin it out. Chutney must stay dense to prevent sogginess while grilling.
   • Adjust seasoning if needed.
3. Spread butter and green chutney on one side of three bread slices, then set them aside.

Assemble the sandwich:

• Place a slice of bread, buttered side up, on a clean surface.
• Spread a layer of green chutney on the bread.
• Layer the sliced vegetables in the following order: potato, and onions on the bread slice.
• Add a sprinkling of sandwich masala over the vegetable layers.
• Top this with another slice of bread, ensuring the buttered and chutney-coated side is facing downward.
• On the upper side of this new bread slice, spread both chutney and butter.
• Add layers of tomato and cucumber, then sprinkle sandwich masala over these vegetables.
• Distribute cheese evenly on top of the vegetable layers.
• Finish by placing a third slice of bread on top, with its buttered and chutney-spread side facing down.

Grill the sandwich:

• Heat a sandwich grill or a flat pan over medium heat.
• Place the assembled sandwich on the grill or pan.
• Cook for 2-3 minutes on each side, or until the bread turns golden brown and crispy.

Serve: Cut the grilled Bombay Sandwich diagonally and serve hot with additional chutney on the side.

Substitutions & Variations

The beauty of the Bombay Sandwich lies in its versatility. Here are some popular variations you can try:

• Cheese Bombay Sandwich: Add a slice of cheese or sprinkle grated cheese for extra creaminess.
• Mayonnaise Bombay Sandwich: Spread a thin layer of mayonnaise along with the chutney for added richness.
• Paneer Bombay Sandwich: Include slices of paneer (Indian cottage cheese) for a protein boost.
• Spicy Bombay Sandwich: Increase the number of green chilies in the chutney or add sliced jalapenos for extra heat.
• Extra Flavors: Try adding thin slices of beetroot or grated carrots for additional textures and flavors.

Equipment

You would need a sandwich grill. We recommend using this one. Its a bit difficult to find authentic sandwich masala in the US, you can make sandwich masala at home or purchase this sandwich masala which is closest to what you can get here.

Storage and Reheat

Sandwiches are usually best when served fresh. If you have any leftovers, you can wrap them up in an airtight container. These would usually last for a day or two. The sandwich would become a bit soggy, so you can grill it again for a few minutes to get that crisp.

Best tips for the perfect bombay grilled sandwich

• Cool the potato and beetroot fully before slicing. Warm slices crumble and release steam that makes the bread go soggy from the inside.
• Make the green chutney thick, not runny. A thick chutney spreads in a clean layer; a runny one soaks straight through the bread within minutes.
• Slice beetroot paper-thin. Thick beetroot slices bleed everywhere and turn the whole sandwich purple.
• Sprinkle sandwich masala generously over the vegetables, not just on top. The masala needs to sit on the wet layers to bloom; on the cheese alone it stays dry and powdery.
• Press on medium, never high. High heat burns the outside before the cheese melts; medium gives you the full 4 to 5 minutes to crisp the bread and melt the cheese together.

How to serve

Cut the bombay grill sandwich into triangles and stack them on a plate with a small bowl of green chutney and a squeeze of ketchup on the side. Dust the cut edges with extra sandwich masala and a handful of sev right before serving. That's the cart-vendor presentation. For a fuller meal, serve with a hot cup of cutting chai or a chilled glass of mango lassi. The sandwich is best within 5 minutes of pressing, so don't let it sit while you plate the rest of the meal.

Common mistakes to avoid

How to Store

What bread is best for a Bombay grilled vegetable sandwich?

Opt for a firm bread that can hold up to grilling without getting soggy. White sandwich bread is traditionally used, but you can opt for whole wheat or multi-grain for a healthier twist.

More Mumbai recipes you'll love

If the Bombay grill sandwich pulled you in, you'll want the rest of the Mumbai street-food canon too. Here are the recipes I keep on repeat from my Mumbai shelf.

Related Recipes

Looking for other recipes like this? Try these:

Bombay Grilled Vegetable Sandwich Recipe

Author: Soniya Saluja

Craving a taste of India? Our Bombay grilled vegetable sandwich recipe is your ticket to culinary bliss. Packed with colorful veggies and aromatic spices, this easy-to-make sandwich will transport your taste buds to the vibrant streets of Mumbai.

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Prep Time: 5 minutes minutes

Cook Time: 5 minutes minutes

Total Time: 10 minutes minutes

Servings:

3 servings

Calories:

Ingredients

• Bread - 6 slices
• Boiled and sliced potatoes - 1 small
• Thinly sliced cucumbers - 1 small
• Thinly sliced tomatoes - 1 small
• Thinly sliced onions 1 -small
• Green chutney - As per taste
• Salted butter for spreading on the bread - As per taste
• Sandwich masala - 1 tablespoon
• Cheese: ½ cup shredded

Instructions

• Prepare the vegetables and bread: Wash and slice all the vegetables thinly. Boil and slice the potatoes.
• Spread butter and green chutney on one side of three bread slices, then set them aside.
• Assemble the sandwich:Place a slice of bread, buttered side up, on a clean surface.
• Spread a layer of green chutney on the bread.
• Layer the sliced vegetables in the following order: potato, and onions on the bread slice.
• Add a sprinkling of sandwich masala over the vegetable layers.
• Top this with another slice of bread, ensuring the buttered and chutney-coated side is facing downward.
• On the upper side of this new bread slice, spread both chutney and butter.
• Add layers of tomato and cucumber, then sprinkle sandwich masala over these vegetables.
• Distribute cheese evenly on top of the vegetable layers.
• Finish by placing a third slice of bread on top, with its buttered and chutney-spread side facing down.
• Grill the sandwich:Heat a sandwich grill or a flat pan over medium heat.
• Place the assembled sandwich on the grill or pan.
• Cook for 2-3 minutes on each side, or until the bread turns golden brown and crispy.
• Serve: Cut the grilled Bombay Sandwich diagonally and serve hot with additional chutney on the side.

Notes

Thick Green Chutney (NO SOGGY BREAD)

Ingredients

- Cilantro: 1 large bunch

- Mint: ½ bunch (or 70/30 ratio)

- Green chilies: 1–2

- Roasted chana dal: 2 tablespoon (key thickener)

- Chaat masala: 1 tsp

- Black salt: to taste

- Ice cubes: 4–5 (for blending instead of water)

Method

1. Add cilantro, mint, green chilies, roasted chana dal, chaat masala, and black salt to blender.

2. Add 4–5 ice cubes instead of water.

3. Blend into a thick, spreadable paste.

4. Do not thin it out. Chutney must stay dense to prevent sogginess while grilling.

5. Adjust seasoning if needed.

Nutrition

Serving: 1g

There you have it - a delightful, easy-to-make Bombay Vegetable Grilled Sandwich that's sure to impress. Whether you're making it for a quick lunch, a picnic, or a snack, the combination of fresh vegetables, spicy chutney, and grilled bread is hard to beat.

Ready to give it a try? Gather your ingredients and enjoy the process of creating this heavenly Bombay street food classic. Your taste buds will thank you!