Bombay Sandwich

Toasted buttery white bread with a satisfying crunch, layered with fresh vegetables and tender potatoes. The vibrant green chutney provides a sharp, spicy kick that cuts through the starch.

• Prep time: 20 min
• Cook time: 15 min
• Difficulty: Easy
• Calories: 712
• Protein: 24 g
• Carbs: 100 g
• Fat: 21 g

Ingredients

• 8 piece White bread ( thick slices )
• 50 g Minimum butter sweet ( softened )
• 1 piece Fresh cilantro ( whole bunch )
• 0.5 piece Mint fresh ( leaves only )
• 1 piece Hot chili pepper ( deseeded )
• 1 piece Garlic ( clove degermed )
• 1 tbsp Lime juice
• 2 piece Potato ( boiled and sliced )
• 0.5 piece Cucumber ( finely sliced )
• 2 piece Round tomato ( sliced )
• 1 piece Red onion ( finely sliced )
• 1 piece Green bell pepper ( finely sliced )
• 100 g Cheddar cheese ( grated )
• 1 tsp Cumin ground
• 1 tbsp Chaat Masala ( for sprinkling )
• 50 g Sev (Chickpea flour noodles) ( for finishing )

Instructions

1. Green chutney preparation

   Blend the cilantro, mint, deseeded chili, garlic, and lime juice. Aim for a smooth, thick paste that coats the back of a spoon.

2. Vegetable slicing

   Slice the cooked potatoes, cucumber, tomatoes, onion, and bell pepper into very thin rounds. Precise slicing ensures the sandwich stays together.

3. Layering the sandwich

   Generously butter the bread slices. Spread the chutney on one side. Stack the vegetables, alternating colors, sprinkle with cumin and chaat masala, then add the grated cheddar.

4. Toasting and finishing

   Heat a pan with a knob of butter. Toast the sandwich until the bread is golden brown and the cheese is melted. Serve immediately, generously sprinkling with sev for the final crunch.

Chef's tips

• Press the sandwich firmly with a spatula while cooking to bind the ingredients together.
• Use day-old bread; it holds up better during cooking and absorbs less fat.

Storage

Eat immediately to enjoy the bread's crunch. Does not store well.