My first memory of digging into this robust multi layered sandwich was years ago when I was probably in high school and we went on our first ever trip to Mumbai (then Bombay) with my parents. These sandwiches are classic, popular street food in Mumbai. A stack of veggies, crunchy and soft amidst layers of buttered bread slathered with a spicy green chutney, these sandwiches are a meal in itself.
I’ve made these several times in all these years and realized I haven’t posted it on here. I gotta blame my blogging hiatus once every few years in the past decade :D If you've been a regular reader you would know I go MIA from blogging so I can take focus on cakes.
The green chutney used for these sandwiches is very similar to the Mint chutney we use in Chaat, except this has body to it and is thicker, and yes a whole lot spicier. The chutney has to shine through all those layers or bread and vegetables so a mild tasting chutney simply doesn’t cut it.
Green Chutney for Sandwich:
You will need:
1 cup Mint leaves
1/2 cup Cilantro leaves
1/2 tsp Cumin seeds
The green chutney used for these sandwiches is very similar to the Mint chutney we use in Chaat, except this has body to it and is thicker, and yes a whole lot spicier. The chutney has to shine through all those layers or bread and vegetables so a mild tasting chutney simply doesn’t cut it.
Green Chutney for Sandwich:
You will need:
1 cup Mint leaves
1/2 cup Cilantro leaves
1/2 tsp Cumin seeds
3 pods Garlic
1” piece Ginger, peeled
10-12 green chilies
Salt to taste
2 tsp Lime or Lemon juice
1/4 tsp Black salt
Combine these ingredients in a blender and make a smooth paste. The lime juice helps keep the chutney a nice bright green and balances the heat from the chilies. Store in an air tight container and use as needed. This Chutney can be frozen for up to 3 months.
Bombay Grilled Vegetable Sandwiches:
Makes: 2 sandwiches
6 slices large Sandwich white bread
2 tomatoes, thinly sliced
1 large potato, boiled, peeled and thinly sliced
1 Onion, thinly sliced
1 green bell pepper, thinly sliced
Salt to taste
1 tbsp Chaat masala
1/2 cup grated Mozzarella
1/4 cup softened Butter
Place 3 slices of bread in a row. Butter all 3 slices and then apply the prepared chutney. The butter prevents the chutney from soaking through the slices. If you like it spicy, apply a generous amount of chutney on each buttered slice. On one slice, place the sliced potatoes and onions. Top with a generous pinch of salt and chaat masala. Place the next slice on this. Top this slice with sliced tomatoes and bell pepper. Repeat the salt and chaat masala. Top this slice with a tablespoon or two of grated mozzarella.
Flip the last slice over, chutney side down, to complete the sandwich assembly.Press down lightly. Apply butter on the top. Time to grill the sandwich.
Heat a Grill pan on medium high heat. Add a teaspoon of butter and spread on the pan. I have a cast iron grill pan which takes time to heat up but retains heat for a long time. Adjust heat according to the pan you use. If you have an electric grill, you can use that too. Once the pan is hot, flip and place the sandwich butter side down.
Grill for 2 minutes until the bottom is crisp. Butter the top and flip and grill this side for another minute or two. The butter makes a crisp toast on either side.
Remove from heat and rest for a few seconds before slicing into 2 triangles using a sharp knife. Serve while still warm with a side of Fries or salted chips.
Couldn't resist the heady aroma of grilled bread and veggies while taking pics and had to take a bite! Yummm! :D
1” piece Ginger, peeled
10-12 green chilies
Salt to taste
2 tsp Lime or Lemon juice
1/4 tsp Black salt
Combine these ingredients in a blender and make a smooth paste. The lime juice helps keep the chutney a nice bright green and balances the heat from the chilies. Store in an air tight container and use as needed. This Chutney can be frozen for up to 3 months.
Bombay Grilled Vegetable Sandwiches:
Makes: 2 sandwiches
6 slices large Sandwich white bread
2 tomatoes, thinly sliced
1 large potato, boiled, peeled and thinly sliced
1 Onion, thinly sliced
1 green bell pepper, thinly sliced
Salt to taste
1 tbsp Chaat masala
1/2 cup grated Mozzarella
1/4 cup softened Butter
Place 3 slices of bread in a row. Butter all 3 slices and then apply the prepared chutney. The butter prevents the chutney from soaking through the slices. If you like it spicy, apply a generous amount of chutney on each buttered slice. On one slice, place the sliced potatoes and onions. Top with a generous pinch of salt and chaat masala. Place the next slice on this. Top this slice with sliced tomatoes and bell pepper. Repeat the salt and chaat masala. Top this slice with a tablespoon or two of grated mozzarella.
Flip the last slice over, chutney side down, to complete the sandwich assembly.Press down lightly. Apply butter on the top. Time to grill the sandwich.
Heat a Grill pan on medium high heat. Add a teaspoon of butter and spread on the pan. I have a cast iron grill pan which takes time to heat up but retains heat for a long time. Adjust heat according to the pan you use. If you have an electric grill, you can use that too. Once the pan is hot, flip and place the sandwich butter side down.
Grill for 2 minutes until the bottom is crisp. Butter the top and flip and grill this side for another minute or two. The butter makes a crisp toast on either side.
Remove from heat and rest for a few seconds before slicing into 2 triangles using a sharp knife. Serve while still warm with a side of Fries or salted chips.
Couldn't resist the heady aroma of grilled bread and veggies while taking pics and had to take a bite! Yummm! :D
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