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A Bombay Sandwich is a little bit of vegetarian heaven. Fluffy white bread loaded with sliced veggies and slathered with a spicy-herby chutney, it is totally craveable.
Juliana and I shared a version of this Bombay Sandwich recipe in our book The Lazy Gourmet and it has been on our minds ever since. Like, for real.
The recipe was shared with us by a generous friend who grew up in Mumbai and enjoyed these sandwiches regularly.
What Is a Bombay Sandwich?
Food stalls on the streets of the Indian city of Mumbai sell these delicious vegetarian sandwiches. The recipe varies from vendor to vendor.
Some are grilled. Some have cheese. But all include buttered bread stuffed with cooked and raw vegetables and seasoned with chutney and spices.
Cooked potato is a mainstay ingredient in a Bombay sandwich. Other common fillings include bell peppers, red onions, cucumbers, tomatoes, lettuce, and more.
A Bombay Sandwich also usually includes a green chutney of fresh herbs and chilies and an aromatic spice mixture (masala). Our Cilantro Yogurt Chutney combines the chutney and spice mixture into a creamy yogurt sauce.
How Are Bombay Sandwiches Made?
Our Bombay Sandwich recipe is super easy to make. First, we mix garlic, ginger, herbs, chilies, and garam masala in a yogurt base.
Finally, we spoon the Cilantro Yogurt Chutney over the veggies and then top with
Can You Add Other Things to a Bombay Sandwich?
Yes! You can get as creative as you want here. Add steamed or roasted beets, pickled onions, sliced radishes, or other veggies.
You can also add slices of cheese. I like a sharp white Cheddar, creamy Fontina, or mild Paneer, but you can use any good melting cheese.
Or add our Spicy Zhoug Sauce in addition to or instead of the yogurt chutney.
And you can grill it, too. Grilling is especially recommended for the cheesy version.
More vegetarian recipes you’ll love
- Vegetarian Dan Dan Noodles
- Sweet and Sour Tofu
- TikTok’s Crazy Good Baked Feta Pasta
- Crispy Tofu
- Burmese Garlic Noodles
- Palak Paneer
- Instant Pot Mulligatawny
- Instant Pot Falafel
- Instant Pot Hummus
- Bombay Sandwiches
- Instant Pot Turmeric Congee
- 1 large red potato about 12 ounces
- 8 slices soft white bread such as country style buttermilk, crusts removed
- ½ cup Cilantro Yogurt Chutney
- 1 small cucumber peeled and thinly sliced
- 1 large tomato thinly sliced
- kosher salt to taste
- freshly ground black pepper to taste
- 2 tablespoons unsalted butter softened
- Place potatoes on a microwave-safe plate and microwave on high until cooked through, anywhere from 5 to 10 minutes, depending on the size of your potatoes and the power of your microwave. (Cook for intervals of 1 or 2 minutes, checking to see if they’re cooked through by poking with a fork, which should penetrate easily.) When potatoes are cooked, slice them into thin discs.
- Spread a quarter of the Cilantro Yogurt Chutney (about 2 tablespoons per sandwich) on each of 4 bread slices. Layer the sliced potatoes, tomatoes, and cucumber on top, dividing equally and salting each layer lightly. Grind pepper over the top layer. Spread butter on the remaining 4 slices of bread, dividing equally, and place atop the sandwiches, butter side down, pressing firmly. Cut each sandwich along both diagonals to create 4 small triangles.