Bombay Sandwiches
Bombay sandwiches are inspired by Indian street stalls where bold flavors and simple ingredients come together fast. This version keeps things approachable while staying true to that vibrant, savory bite.
Servings: 4
Equipment
- Pot Medium
- Panini Press or Cast Iron Pan
Ingredients
For the Chutney
- 3 Cups cilantro fresh
- 3 Tablespoons peanuts toasted
- 3 Tablespoons water
- ½ Tablespoon lemon juice
- 1 Teaspoon cumin powder
- 3 Cloves garlic
- 2 green chilies or to taste
To Assemble the Bombay Sandwiches
- white bread or bread of choice, sliced
- cheddar cheese sliced
- unsalted butter as needed
- 2 or 3 potatoes medium, boiled, peeled and sliced
- chat masala
- tomatoes thinly sliced
- red onion thinly sliced
- red bell pepper diced
Instructions
Cook the Potatoes
- Boil potatoes for 15 to 20 minutes or until fork-tender
- Drain, peel and slice. Set aside.
Make the Chutney
- To a blender, add cilantro, peanuts, water, lemon juice, cumin powder, garlic and green chilies.
- Blend for 1 to 2 minutes or until it reaches your desired consistency.
Assemble the Bombay Sandwiches
- Place the white bread slices on a clean work surface.
- Spread a thin, even layer of softened butter on one side of each slice.
- Layer with cheddar cheese slices, then spread a generous layer of chutney over the cheese, followed by a layer of sliced potatoes.
- Sprinkle chat masala evenly.
- Top with tomato slices, onion slices and diced red bell pepper.
- Sprinkle a little more chat masala.
- Cover with another slice of white bread.
- Grill the sandwich in a panini press or sandwich maker or in a cast iron pan until both sides are golden and crisp.
- Serve immediately while warm.
Notes
Chutney texture: Keep it thick enough to spread so it doesn’t soak the bread. If it blends too loose, add a little more cilantro or peanuts and blend again.
Potato slices: Slice them thin so the sandwich presses and grills evenly. Thick slices can make the middle stay cool.
Chat masala control: Start light, taste after grilling, then add a final pinch if you want more tang. It can overpower fast.
Cheese placement: Put the cheese against the bread so it melts into a barrier and helps stop the chutney from seeping through.
Press gently: A light press helps the layers hold together without pushing fillings out the sides.
Pan method: If you’re using a cast iron skillet to make these grilled cheese style, cook over medium heat and cover for part of the time so the cheese melts before the bread gets too dark.
Potato slices: Slice them thin so the sandwich presses and grills evenly. Thick slices can make the middle stay cool.
Chat masala control: Start light, taste after grilling, then add a final pinch if you want more tang. It can overpower fast.
Cheese placement: Put the cheese against the bread so it melts into a barrier and helps stop the chutney from seeping through.
Press gently: A light press helps the layers hold together without pushing fillings out the sides.
Pan method: If you’re using a cast iron skillet to make these grilled cheese style, cook over medium heat and cover for part of the time so the cheese melts before the bread gets too dark.
Nutrition
Calories: 262kcal | Carbohydrates: 51g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 100mg | Potassium: 1259mg | Fiber: 8g | Sugar: 3g | Vitamin A: 822IU | Vitamin C: 60mg | Calcium: 57mg | Iron: 3mg
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