Bombay Sandwiches
A Bombay Sandwich delivers a remarkable flavor experience. Soft white bread is generously spread with a herby and tangy chutney, then piled high with crunchy raw vegetables, soft cooked potatoes, and zesty spiced red onion.
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In Mumbai, this type of grilled sandwich is available everywhere from food stalls to small shops, with each seller offering their unique take on the fillings. What remains uniform is buttered bread, potato, an abundance of vegetables, and vibrant green chutney.
My Bombay Sandwich recipe incorporates a zesty Cilantro-Mint Chutney, which elevates the taste with its herby and spicy notes. Finely sliced red onions marinated in lemon juice and spices impart a distinctive flavor to the sandwich.
The allure of the Bombay Sandwich lies in the contrast between soft potato and crunchy cucumber, the bite of seasoned red onions soaked in lemon juice and spices, the herby-tangy cilantro chutney, and the richness of gooey melted cheese.
I have several favorite sandwiches, but the Bombay Sandwich contends for the top position alongside Pork Belly Banh Mi, a crispy, crunchy Fried Chicken Sandwich, and a classic Hot Roast Beef Sandwich.
Essential Ingredients
The heart of the Bombay Sandwich lies in its thoughtfully selected components.
- Potatoes: Waxy types such as Yukon Gold or red potatoes maintain their form best after boiling and slicing. Russets can be used in a pinch but may disintegrate more readily.
- Red onion: Thinly sliced and mixed with lemon juice and spices. For a sharper taste, keep them raw; for a more subdued flavor, soak the slices in cold water for a few moments beforehand.
- Spices: Chaat masala or sandwich masala adds the signature punch to the sandwich. Coriander, cumin powder, Kashmiri chili powder, black salt and pepper contribute flavor, heat, and color. Amchur powder (dried mango) lends a tangy flavor.
- Herb chutney: Opt for a green chutney made from cilantro, mint, green chilies, ginger, and lemon juice. Homemade is preferred for its freshness, and it’s simple to prepare in a blender, but store-bought chutney or even Zhoug works well if time is limited.
- Vegetables: Tomato and cucumber are standard, but finely sliced bell pepper, beets, fennel, or radishes add sweetness and crunch. Jalapeños introduce heat for those who enjoy spice, and fresh coriander leaves enhance everything.
- Cheese: Creamy, mild cheeses such as mozzarella, Monterey Jack, or Havarti complement the bold chutney and spices beautifully. Havarti is particularly excellent because it melts smoothly without overshadowing the other flavors.
- Bread and butter: Soft white sandwich bread is the conventional selection as it grills evenly and doesn’t compete with the fillings. Generously butter each slice of bread for crisp, golden edges.
Preparation Steps
The charm of the Bombay Sandwich lies in its assembly, where each layer contributes to that perfect bite.
- Boil and slice the potatoes.
- Combine onion with spices and lemon juice.
- Spread chutney and butter on the bread.
- Layer the potatoes, onion, vegetables, and cheese with a sprinkle of salt.
- Grill until the bread turns golden and the cheese is melted.
What to Pair with It
This iconic Indian street food is a delight on its own, but it truly shines when complemented by suitable sides. A bowl of warm Indian Spiced Lentil Soup offers a comforting touch, while a refreshing Kachumber Salad serves as an excellent palate refresher.
In addition to the cilantro chutney, you may also present creamy, cooling Cucumber Raita or sweet, tangy Tamarind Chutney.
To make it a more substantial meal, consider adding Palak Paneer or Chana Aloo.
Masala to maintain it vegetarian, or incorporate Kerala Fish Curry.
Bombay Sandwiches
Robin Donovan
This legendary Indian street food sandwich is filled with spiced potatoes, melty cheese, and a medley of lively tastes. It’s an enjoyable skillet-grilled item that transports the vibes of Mumbai to your home.
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To prepare the potato filling, bring a pot of water with ½ teaspoon salt to a boil. Incorporate the potatoes and cook until they are soft, approximately 20 minutes. Drain and cut the potatoes into slices about ¼-inch thick.
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For the onions, in a medium bowl, mix the red onion, lemon juice, chaat masala, cumin, coriander, and chili powder together.
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To assemble the sandwiches, apply a generous amount of butter on one side of each slice of bread. Spread Cilantro Mint Chutney atop the butter.
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If incorporating cheese, place some of the cheese on half of the bread slices (butter and chutney side facing up).
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Next, layer half of the bread slices with potatoes, tomato, cucumber, and portions of the seasoned red onions. Top with the additional cheese, if using.
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Place the remaining slices of bread (spread with butter and chutney) on top (butter and chutney side facing down).
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Warm approximately 2 tablespoons of the butter in a big skillet over medium-high heat until the butter is melted and sizzling. Introduce the sandwiches (you may need to prepare 2 or 3 concurrently) to the skillet and fry for 3 to 5 minutes per side, adding more butter as necessary, until the outside is crunchy and golden brown and the cheese, if added, is melted. Repeat this process with the leftover sandwiches.
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Take the sandwiches out of the pan, slice them in half, and serve warm, garnished with additional chaat masala.
You can swap cayenne for the Kashmiri chili powder.
Any type of soft sandwich bread can be used, but for optimal results, we suggest country-style buttermilk bread (either make it at home or purchase it from any grocery store), which is mildly sweet or a rich brioche bread.
Serving: 1Calories: 595kcalCarbohydrates: 58gProtein: 12gFat: 36gSaturated Fat: 8gPolyunsaturated Fat: 26gCholesterol: 19mgSodium: 760mgFiber: 4gSugar: 14g
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