Bombay Sandwich

image_pdfDownload recipeimage_printPrint recipe

This sandwich was the meal I had the most when I was studying Fashion in Mumbai and had a lot of nostalgic memories attached to it. The key to this sandwich is a good chutney which I have included in the recipe below.
This recipe makes 1 sandwich.

For the Chutney
100g coriander
40g mint leaves
½ tsp salt
½ tsp sugar
2 Birds Eye green chilli
Juice of ½ lemon

For the Sandwich
3 slices of boiled potato
3 slices of cooked beetroot
3 slices of red onion
3 slices of cucumber
Pinch of salt
Pinch of chaat masala
Sev to serve

– Place all the ingredients for the chutney in a blender and blitz.

– Cut the crusts off the bread.

– Spread some butter and chutney onto the inside of each slice.

– Layer the boiled potato, beetroot, and cucumber onto one slice.

– Add a pinch of salt and chaat masala, then place the other slice of bread on top.

– Butter the outsides and place the sandwich in your toastie maker for 4-5 minutes. Alternatively, toast in a heated frying pan for 3 minutes on each side whilst you press down with a spatula.

– Transfer to a plate and top with a sprinkle of sev.

Leave a comment