Have you guys heard of Bombay sandwich? It is an immensely popular street food of Maharashtra and out of the world delicious. When I first had it 30 years ago on a sightseeing trip to Bombay with my friends, I couldn’t get this out of my mind. It’s kind of grilled cheese sandwich but with veggies, spices and sev (crisp noodle like Indian snack). I always miss the different types of street food that I eat on my vacation when I come back. Then I try to recreate them at home according to my preferences and the availability of the ingredients.
I couldn’t eat this sandwich and some other street foods two years ago when I again went to Bombay because of my gluten free diet. But even today you can imagine my unending love for this simple sandwich. When I ‘m hungry and don’t know what to make (or don’t really feel like cooking) this Bombay sandwich always come to the rescue. What sets this sandwich apart from other grilled sandwiches besides the veggies is the spicy mint cilantro chutney. It is now so popular that even the 5 star hotels offer these sandwiches in their executive lounge. And who can blame them? It is so delicious. I know my picture doesn’t do justice to the delicious taste and texture of this sandwich but give it a try and see for yourself. Everyone in my family loves it.
Making a Bombay sandwich can be as easy or as elaborate as you want. There can be at least a dozen (may be more) varieties of this sandwich but my favorite is the one I am sharing with you. You could adapt this sandwich to ingredients that you like. Here’s how I layer it up. First, it’s the chutney that takes this sandwich up a notch. I make it fresh with mint, red onion, green chilies, lemon juice, and avocado. It’s perfectly creamy, tangy and spicy. Toast the bread slices lightly in the toaster, then set them aside. Toasting the gluten free bread helps to crisp up on the exterior that can hold all of the vegetables really well.
The toasted bread slices need to cool before you start layering. Spread chutney on two slices. Place thinly sliced cabbage on one (chutney side up) followed by cheese and cucumber. You need to pat the cucumber slices with a paper towel to remove any excess moisture. Lay zucchini on cucumber and then summer squash. These are my favorite additions instead of potatoes. Next, layer it with tomatoes and top with sliced red onion. Don’t skip red onion! It really tastes good in the sandwich. Top it with cheese. Although, I like using sliced cheese however, shredded cheese melts more evenly and quickly. Season each layer with chaat masala or just salt and red chili powder. Cover with the other slice, chutney side down.
No one vegetable overpowers the other and there’s uniform taste in every bite creating an experience good enough to hold onto to the memory forever.
I use my cast iron grill pan and the cast iron grill press that come with it to make these lovely sandwiches. If you don’t have a grill press you can even make this sandwich in a plain cast iron pan or an ordinary pan. Place a heavy piece of cookware on top of sandwich to press down firmly.
Enjoy this, guys!
Flavorful sandwich filled with fresh summer vegetables, cheese and chutney.
Ingredients
- 6 slices of gluten free whole grain bread
- Any melty cheese grated or sliced
- 1/4 cucumber, sliced
- 1 tomato, sliced
- 1 red onion, sliced
- 1/2 zucchini, sliced
- 1/2 squash , sliced
- Sliced cabbage
- Salt and red chili powder
- chaat masala (optional)
- Melted butter
- 1/2 avocado
- 2-3 green chilies
- 1 cup tightly packed washed mint leaves
- 1/3 cup sliced red onion
- Lemon juice as required
- Salt to taste
Instructions
- Place all the chutney ingredients in a chopper or a food processor bowl. Process until fully combined.
- Transfer to a small bowl and set aside.
- Toast bread in a toaster until light golden and firm (skip this step if making it with regular whole-wheat bread).
- On a cutting board lay all the ingredients. Heat a cast iron grilled pan over medium heat for a minute or two, so it has time to heat fully
- To make one sandwich, butter or oil one side of the bread and put it on the pan.
- Spread chutney on the bread. Lay thinly slice cabbage on top of chutney.
- Top cabbage with cheese, cucumber, zucchini, squash, tomato, onion. Sprinkle each layer with chaat masala (if using) or salt and red chili powder.
- Put cheese on top of onion. (if you wish you can add another layer of cheese in between the veggies)
- Spread chutney on another bread slice and put it on top (chutney side down).
- Brush with butter and press with grill press. (If using a pan, press sandwich down with a pan lid and put something heavy on top. Cook sandwiches about 2-3 minutes until the cheese has melted and bread is brown and crispy, flip the sandwich to brown the other side.
- Use a sharp knife to cut the sandwich into half.
Ramona
I like it! I’m gonna make it very soon.
John / Kitchen Riffs
This looks incredible! SO much flavor in one sandwich. Inspired stuff — thanks.
angiesrecipes
Sounds and looks really delicious with all the healthy veggies! I would love to have one!
Emma - Bake Then Eat
This is a street food I could definitely get down with. A big yum from me!
Kelly | Foodtasia
Balvinder, this Bombay sandwich looks amazing! Love all the veggies! Street food is the best and I’m so happy to see this sandwich from Bombay!
Maria
This is streetfood at it’s best! I know what I’m making and eating for lunch tomorrow! 😉
Juliana
Delicious looking sandwich Balvinder, love all the vegetables. especially the mint avocado chutney.
Thanks for the recipe…have a wonderful rest of the week!
Adina
It looks delicious, I am so making this! Just have to buy some avocado first. I love sandwiches of any kind and something with chutney inside is even better than the regular sandwich.