A Bombay Sandwich packs a serious flavor punch. Soft white bread is slathered with an herby and tart chutney and then layered with crisp raw veggies, tender cooked potatoes, and zingy spiced red onion.
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In Mumbai, kind of grilled sandwich is sold everywhere from food carts to corner shops, with each vendor putting their own spin on the fillings. What stays constant is buttered bread, potato, plenty of vegetables, and bold green chutney.
My Bombay Sandwich recipe uses a zesty Cilantro-Mint Chutney, enhancing the taste with its herby and spicy profile. Thinly sliced red onions flavored with lemon juice and spices give the sandwich distinctive flavor.
The magic of the Bombay Sandwich is in the contrast of tender potato and crisp cucumber, the bite of seasoned red onions macerated in lemon juice and spices, the herby-tangy cilantro chutney, and the indulgence of gooey melted cheese.
I have a few favorite sandwiches, but the Bombay Sandwich vies for the top spot, along with Pork Belly Banh Mi, a crispy, crunchy Fried Chicken Sandwich, and a classic Hot Roast Beef Sandwich.
Ingredients You Need
The essence of the Bombay Sandwich lies in its carefully chosen ingredients.
- Potatoes: Waxy varieties like Yukon Gold or red potatoes hold their shape best once boiled and sliced. Russets work in a pinch but can fall apart more easily.
- Red onion: Thinly sliced and tossed with lemon juice and spices. If you want a sharper bite, use raw; for a milder flavor, soak the slices in cold water for a few minutes first.
- Spices: Chaat masala or sandwich masala gives the sandwich its signature kick. Coriander, cumin powder, Kashmiri chili powder, black salt and pepper add flavor, warmth, and color. Amchur powder (dry mango) adds tang.
- Herb chutney: Use a green chutney made with cilantro, mint, green chilies, ginger, and lemon juice. Homemade is fresher, and it's easy to whip up in a blender, but store-bought chutney or even Zhoug works if you’re short on time.
- Vegetables: Tomato and cucumber are the standard, but thinly sliced bell pepper, beets, fennel, or radishes add sweetness and crunch. Jalapeños bring heat if you like spice and fresh coriander leaves brighten everything up.
- Cheese: Melty, mild cheeses like mozzarella, Monterey Jack, or Havarti pair well with the bold chutney and spices. Havarti is especially good because it melts smoothly without overpowering the other flavors.
- Bread and butter: Soft white sandwich bread is the traditional choice because it grills evenly and doesn’t compete with the fillings. Spread each slice of bread generously with butter for crisp, golden edges.
How to Make It
The beauty of the Bombay Sandwich is in its layering, where each step builds up to that ultimate bite.
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- Boil and slice the potatoes.
- Mix onion with spices and lemon juice.
- Spread bread with chutney and butter.
- Layer potatoes, onion, vegetables, and cheese and a pinch of salt.
- Grill until the bread is golden and the cheese melts.
What to serve with it
This iconic Indian street food is a marvel in itself, but it truly shines when paired with the right sides. A bowl of warming Indian Spiced Lentil Soup adds a comforting element, while a refreshing Kachumber Salad acts as a perfect palate cleanser.
In additiont to the cilantro chutney, you might also offer creamy, cooling Cucumber Raita or sweet, tangy Tamarind Chutney.
If you want to make it a larger meal, you could add Palak Paneer or Chana Aloo Masala to keep it vegetarian, or add Kerala Fish Curry.
Bombay Sandwiches
Robin Donovan
Ingredients
- For the potatoes
- 2 medium potatoes peeled
- ½ teaspoon kosher salt
- For the onions
- 1 small red onion thinly sliced
- Juice of 1 lemon
- 1 teaspoon kosher salt
- ½ teaspoon chaat masala plus additional for sprinkling
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon Kashmiri chili powder
- To assemble the sandwiches
- 8 slices of soft sandwich bread like country buttermilk bread or brioche
- 6 tablespoons butter at room temperature
- Cilantro-Mint Chutney
- 2 cups shredded cheese sharp white cheddar, Monterey jack, mozzarella, optional
- 1 large tomato thinly sliced
- 1 small cucumber thinly sliced
Instructions
- To make the potato filling, heat a pot of water with ½ teaspoon salt to a boil. Add the potatoes and cook until they are tender, about 20 minutes. Drain and slice the potatoes about ¼-inch thick.
- To prepare the onions, in a medium bowl, toss the red onion, lemon juice, chaat masala, cumin, coriander, and chili powder together.
- To make the sandwiches, spread a generous layer of butter on one side of each of the bread slices. Spread Cilantro Mint Chutney on top of the butter.
- If using cheese, top half of the bread slices (butter and chutney side up) with some of the cheese.
- Next layer half of the bread slices with potatoes, tomato, cucumber, and some of the seasoned red onions. Top with the remaining cheese, if using.
- Add the remaining bread slices (topped with butter and chutney) on top (butter and chutney side down).
- Heat about 2 tablespoons of the butter in a large skillet over medium-high heat until the butter is melted and bubbling. Add the sandwiches (you’ll probably need to cook 2 or 3 at a time) to the skillet and cook for 3 to 5 minutes on each side, adding additional butter as needed, until the outsides are crisp and golden brown and the cheese, if using, is melted. Repeat with the remaining sandwiches.
- Remove the sandwiches from the pan, cut in half, and serve hot, sprinkled with more of the chaat masala.
Notes
You can use any soft sandwich bread, but for the best results we recommend country style buttermilk bread (make it at home or buy it at any supermarket), which is slightly sweet or a buttery brioche bread.
Thanks for highlighting this one, Juliana/Robin. The street food vendors in Mumbai also offer a strange concoction that they call “ketchup” but is actually made out of squash. To be more descriptive, you would call it “kaddu ketchup”. It goes very well slathered on on slice while the other is slathered with cilantro chutney.
Someday I plan to try that out at home; if I do, I’ll let you know!
You might like to check out my other recipes here: https://theoddpantry.com.
good e it ofyn