Bombay Sandwich with Cilantro Chutney

March 27, 2018
1 Ratings
Photo by Julia Gartland
  • Prep time 30 minutes
  • Cook time 15 minutes
  • Makes 1 sandwich
Author Notes

An immensely popular street food from Mumbai, erstwhile Bombay, this sandwich is a mountain of vegetables with an electric undercurrent of cilantro chutney. Bread just happens to be the vehicle for the goodies inside. Feel free to substitute any of the vegetables with greens, radishes, carrots, or roasted eggplant slices. Add slices of fresh mozzarella or Cheddar cheese to the vegetables, griddle the sandwich, and turn it into a panini. —Annada Rathi

What You'll Need
  • For Cilantro Chutney
  • 1 bunch cilantro (including stems)
  • 1 clove garlic
  • 1 bird's-eye chili (up to 3)
  • 5 teaspoons lime juice
  • 1 handful raw, unsalted peanuts
  • 1 pinch salt, to taste
  • 2 tablespoons water, to facilitate blending
  • For Vegetable Sandwich
  • 2 pieces whole-wheat sandwich bread
  • 1 teaspoon butter, for spreading
  • 3 to 5 pieces cucumber, peeled and sliced thinly
  • 3 to 5 pieces tomato, sliced
  • 3 to 5 pieces Idaho potato, boiled and sliced
  • 3 to 5 pieces beet, boiled and sliced
  • 3 to 5 pieces red onion, thinly sliced into rounds
  • 1 tablespoon prepared cilantro chutney
  • 1 pinch salt and pepper, to taste
  • 1 to 2 pieces sliced Cheddar or mozzarella cheese (optional)
  1. For Cilantro Chutney
  2. Put all ingredients in blender and blend until smooth.
  1. For Vegetable Sandwich
  2. Spread butter (or, drizzle olive oil), followed by a generous layer of cilantro chutney on two pieces of sandwich bread. Lay them, chutney side up, next to each other on a cutting board.
  3. Now, start piling loads of vegetables on one slice—thinly sliced cucumbers or tomatoes, boiled and sliced potatoes or beets.
  4. Add a slice or two of Cheddar or mozzarella cheese, if desired.
  5. Close the sandwich with the other slice of bread, and cut it down the middle lengthwise and breadthwise to form 4 pieces. Eat with ketchup.
  6. For a hot sandwich, layer only sliced potatoes and cheese in between two slices of bread with butter and cilantro chutney. And put it in the panini maker till the cheese melts and the sandwich gets a cripsy, brown exterior. Eat with ketchup or cilantro chutney.

See what other Food52ers are saying.

  • Plum in the Icebox
    Plum in the Icebox
  • Annada Rathi
    Annada Rathi
To some people's frustration, I like to talk about food before cooking, while cooking, while eating and of course after eating.

2 Reviews

Plum I. April 16, 2018
I ate these every morning in Mumbai with fresh pomegranate juice from the juice bars. Haven’t tried to make one in years! I always like to use those toastie presses!
Annada R. April 17, 2018
Hi Plum in the Icebox (cool name), I like those toastie presses too. So with great enthusiasm I got one from India but the size of the sliced bread here in the US is too big for those presses. So the press is lying somewhere in the corner of my pantry and I use an electric panini press to make toast sandwiches.