Bombay Grilled Vegetable Sandwich Recipe
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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Servings:
servingsCalories:
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
