Bombay Grilled Sandwich Recipe

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.

Prep Time5

Cook Time20

Total Time25

Course: Breakfast, Snack

Cuisine: Indian

Keyword: bombay grilled sandwich, Indian Street Food

Servings:

Calories: 272kcal

Author: Hari Chandana Ponnaluri

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