Bombay Grilled Sandwich is an Indian-style toasted sandwich made with layers of vegetables, mint and coriander chutney and a sprinkle of sandwich masala (spice blend). It's delicious, filling and perfect for any time of the day.
If you enjoy simple sandwich recipes, try my Paneer Bhurji Sandwich, Peanut Butter Strawberry Sandwich, and Brussels Sprouts Grilled Cheese Sandwich.
Quick Look: Bombay Grilled Sandwich Recipe
- Prep Time: 5 Minutes
- Cook Time: 20 Minutes
- Total Time: 25 Minutes
- Servings: 4
- Difficulty: Easy, perfect for any time of the day.
- Dietary info: Vegetarian, egg-free.
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What is Bombay Grilled Sandwich?
The bombay grilled sandwich is a popular street food from Mumbai. It is a layered sandwich made with bread, butter, vegetables, green chutney, and a generous sprinkle of sandwich masala. This sandwich is commonly served by street vendors across Mumbai, where is is assembled fresh and toasted until crisp. It is a variation of the classic bombay sandwich, but instead of serving it plain, the sandwich is toasted until it becomes crisp and golden brown.
The combination of green chutney, spices and vegetables makes the sandwich unique and flavorful. The making process is pretty much straightforward, the bread is first spread with butter and a layer of mint coriander chutney, which adds flavor and freshness. Then a mix of sliced boiled potatoes, beetroots, tomato, cucumber and onion are arranged in layers. Between each layer, sandwich masala or chat masala is sprinkled. Once assembled, it is toasted until crisp and golden brown, which enhances both texture and flavor.
This Indian grilled sandwich is delicious, healthy, filling and super easy to make with pantry staples. If you like Indian street food, try my Paneer Pav Bhaji, Masala Pav, Chura Matar, Shakarkandi Chat, and Bhutte Ka Kees.
Why you'll love this recipe:
- This recipe gives you the same chutney-filled sandwich you get from street vendors.
- It is healthy, filling and delicious.
- This recipe is very easy to customize. You can adjust the vegetables and spice level.
- Perfect for any time.
Ingredients & Substitutions
Bread - Use regular white, brown or multi-grain bread. You can also use whole wheat bread if you want.
Vegetables - This sandwich recipe uses a combination of boiled potatoes, cooked beetroot, tomato, cucumber and onion. Slice all the vegetables thinly for even layering.
Green Chutney - Also known as mint coriander chutney. This is the star ingredient that gives the
Butter - Do not skip butter. You need to apply butter to the bread before adding chutney. It adds flavor and prevents the bread from becoming soggy. You can use salted or unsalted butter. Swap it with vegan butter for a vegan version.
Sandwich Masala - It is a unique spice blend. It gives a slightly spicy and tangy flavor. You can use Homemade Sandwich Masala or a store-bought one. You can also replace it with chaat masala. Sprinkle lightly between layers.
A full ingredient list with exact amounts can be found in the recipe card below.
Variations
Add grated cheese or a cheese slice before grilling for a richer version. It melts and pairs well with the vegetables and chutney.
You can serve it as plain without toasting if you prefer a softer texture.
How to make Bombay Grilled Sandwich
Trim the edges of each bread slice if you want. Apply butter evenly on one side of the bread slice. Then spread about a teaspoon of mint coriander chutney over the buttered side.
Arrange a few slices of potato on the bread and sprinkle a little sandwich masala over them.
Place 2 cucumber slices and 2 tomato slices. Sprinkle a little masala over this layer.
Arrange the final layer of 2 onion slices and 2 cooked beetroot slices. Sprinkle about ¼ teaspoon of sandwich masala or chat masala.
Place another bread slice on top and press it lightly.
Toast the sandwich in a toaster or sandwich maker until crisp and golden. You can also toast it in a pan or tawa.
Cut in half and serve hot with ketchup or chutney.
Tips & Notes:
- Use fresh and high-quality ingredients for the best results.
- Slice vegetables thinly. This makes layering easier and helps the sandwich hold together well.
- Do not skip butter, especially when you are packing for a lunch box. It prevents the bread from becoming soggy from the wet chutney and vegetables.
- If the chutney is too watery, it makes the bread soggy. Keep it slightly thick for the best results.
- Boil potatoes and beetroots properly. They should be cooked through but not mushy.
Serving suggestions
Serve them hot with mint coriander chutney or tomato ketchup on the side for dipping.
It can be served as a snack, breakfast or a light meal.
It pairs well with a cup of coffee or tea.
Storage suggestions
Toast them before serving and avoid storing toasted sandwiches. They lose their crispiness.
You can slice the vegetables and prepare the chutney in advance, then assemble and toast when needed.
More Indian Snack Recipes
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Bombay Grilled Sandwich Recipe
Ingredients
- 8 Bread Slices
- 1 Beetroot boiled, peeled and thinly sliced
- 1 Large Sized Tomato thinly sliced
- 1 Large sized Onion thinly sliced
- 1 Large sized Potato boiled, peeled and thinly sliced
- ` Small Cucumber peeled and thinly sliced
- 3 Tablespoons Mint Coriander Chutney or as needed
- 4 Tablespoons Butter or as needed
- 2 Teaspoons Sandwich Masala / Chat Masala or as needed
Instructions
- Trim the edges of each bread slice if you want. Apply butter evenly on one side of the bread slice. Then spread about a teaspoon of mint coriander chutney over the buttered side.
- Arrange a few slices of potato on the bread and sprinkle a little sandwich masala over them.
- Place 2 cucumber slices and 2 tomato slices. Sprinkle a little sandwich masala or chat masala over this layer.
- Arrange the final layer of 2 onion slices and 2 cooked beetroot slices. Sprinkle about ¼ teaspoon of sandwich masala or chat masala.
- Place another bread slice on top and press it lightly.
- Toast the sandwich in a toaster or sandwich maker until crisp and golden. You can also toast it in a pan or tawa.
- Cut in half and serve hot with ketchup or chutney.
Notes
- Slice vegetables thinly. This makes layering easier and helps the sandwich hold together well.
- Do not skip butter, especially when you are packing for a lunch box. It prevents the bread from becoming soggy from the wet chutney and vegetables.
- If the chutney is too watery, it makes the bread soggy. Keep it slightly thick for the best results.
- Boil potatoes and beetroots properly. They should be cooked through but not mushy.
Nutrition
Nutrition values are estimates only.
Ramya Venkat says
filling sandwich
Premalatha Aravindhan says
Delicious sandwich...yum!!!
Anju says
Looks tempting