Veg grilled sandwich
The Bombay sandwich as it's made at home: buttered sandwich bread spread with fresh green chutney and layered with boiled potato, cucumber, tomato, onion and capsicum, chaat masala and grated cheese, then toasted in a sandwich griller or on the tawa. A light Sunday-night dinner, breakfast and tiffin favourite; untoasted it's the plain Bombay sandwich, and paneer or corn instead of potato is just as popular.
- 40 minTime
- 37 minHands-on
- 4Portions
- 19 gprotein per portion
- 680kcal per portion
Ingredients for 4 portions
- 300 gPotato
- 40 gCoriander leaves, leaves and tender stems
- 15 gMint, leaves
- 2Green chillies
- ½Lemon (nimbu), juice
- to tasteSalt
- 16 slicesBread, white sandwich bread
- 60 gButter, softened
- 1Cucumber, in thin rounds
- 2Tomatoes, in thin rounds
- 1Onion, in thin rings
- 1Capsicum, in thin rings
- 2 tspChaat masala
- 100 gProcessed cheese (block or slices), grated
Method
- Put the potatoes, whole and unpeeled, in the pressure cooker with water to just cover. Pressure-cook for 3 whistles and let the pressure drop by itself.
- Meanwhile, grind the coriander leaves, mint, green chillies, lemon juice and salt with a splash of water to a thick, smooth green chutney.
- Slice the cucumber, tomatoes, onion and capsicum into thin rounds.
- Peel the potatoes and slice them into thin rounds.
- Butter the bread slices and spread them with green chutney. Layer potato, cucumber, tomato, onion and capsicum on half of them, sprinkle with chaat masala and grated cheese, and close with the other slices.
- Brush the outsides with the rest of the butter and toast the sandwiches in a sandwich griller, or on a tawa pressed down with a spatula, until golden and crisp, 3–4 minutes a batch. Cut into triangles and serve with the rest of the chutney.
