Bombay sandwich, a crispy , hearty sandwich with the special green chutney and sliced vegetables topped with chaat masala.
Bombay green chutney sandwich can be compared to American grilled pesto sandwich. Its a teatime staple snack that can be made with few ingredients at hand. Its one of the popular street foods in Bombay and has evolved into many different variations but the basics makes this the favorites it is…
The main ingredient that defines the taste of this sandwich is the Green chutney aka pesto. This chutney is readily available in the market today but as I always say, the homemade version is always better. I usually make my green chutney in bulk and store it so its handy when needed. Here I made fresh coriander-mint chutney with 1/2 cup mint and 1 cup coriander with 2 green chilles, some coconut, roasted gram and lemon juice.
Usually this green chutney sandwich is applied on soft white bread along with soft salted butter stacked with onion, capsicum, tomato and cucumber. It’s not grilled and no fancy veggies are added. This simple combo in itself makes for a tasty combination Since traditionally its not grilled the crust is usually removed.
I wanted to do something light for dinner and as I had a long Saturday and as I was prepping the grocery list I notices little mint and coriander that were ready to be used. Just then I remembered I had bought this twin pack buttermilk bread from Costco that had to be used before its time is up. What better way but to make Bombay sandwich. I did not have the electric grill and I used my hand grill. I did not get the perfect grill marks but I tried to get as much grill marks as possible.
Bombay Grilled Sandwich
- 1 packet buttermilk bread use regular bread for vegan version
- 2 to matoes cut round
- 2 avocados sliced
- 1 capsicum
- 1 large English cucumber
- Butter or oil for grilling optional
- Salt and pepper
- 1 Cup Cilantro
- 1/2 Cup Mint Leaves
- 2 green chili or small piece of jalapeno
- 3 Tbsp fresh/frozen grated Coconut
- 2 Tbs Roasted gram dal
- Juice of 1/2 lime /lemon
- Salt to taste
- Water as needed to blend
- Blend all the ingredients listed for green chutney in a blender. Do not add to much water as this chutney should have a bit thinker consistency.
- Slice all the veggies for a sandwich and get it ready.
For No-Grilled Version
- If you plan to make the non-grilled version, cut the crust of the bread and apply little butter on both sides.
- Now apply generous portion of green chutney on both slices of bread.
- Quickly layer the sliced tomatoes, cucumbers, peppers and avocados on the bread and sprinkle little salt and pepper and top it with the second slice of bread to make a sandwich.
For grilled version
- Alternatively to make grilled sandwiches toast the bread with little oil or butter til its lightly toasted on both sides
- Then remove from pan and add the generous portion of green chutney on both slices of bread.
- Layer the sliced tomatoes, cucumbers, peppers and avocados on the bread and sprinkle little salt and pepper and top it with the second slice of bread to make a sandwich.
- Apply little weight on top and allow the sandwich to cook on both sides.
- 10. Or you can also layer the sandwich and then toast it in the Panini press or similarly until the sandwich is is golden brown
- Add any vegetable of choice. If you plan to add potato, beetroot and likes cook it before slicing it and adding it to the sandwich.
- Cheese can also be added on top before grilling it adds flavor
- Add chaat masala if you like to bring the chaat aspect