I’ll be honest with you: I have never been to Mumbai (formerly Bombay), so I can’t personally vouch for the authenticity of these Bombay Sandwiches. But I can vouch for the fact that these veggie sandwiches slathered with a spicy-herby chutney are addictive. My former co-author/co-blogger Juliana and I first 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.
This post may include affiliate links to share the things I love.
What Are Bombay Sandwiches?
Food stalls on the streets of the Indian city of Mumbai sell these delicious vegetarian sandwiches. The recipe varies from vendor to vendor. Some Bombay sandwiches are grilled, some have cheese in them, but all include buttered bread filled with a combination of cooked and raw vegetables and are seasoned with a spicy herb chutney and a chaat masala spice mixture.
Cooked potato is a mainstay ingredient in a Bombay sandwich, with other vegetables including bell peppers, sliced red onions, cucumbers, tomatoes, lettuce, and more. Most include a green chutney made 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 version of the Bombay sandwich is super easy to make. We mix up a sauce of minced garlic, ginger, herbs, chilies, and other spices (we use garam masala) in a yogurt base.
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. You can also grill the sandwiches, which is especially recommended for the cheesy version.
- 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.
Amount Per Serving Calories 595 Total Fat 36g Saturated Fat 8g Trans Fat 0g Unsaturated Fat 26g Cholesterol 19mg Sodium 760mg Carbohydrates 58g Net Carbohydrates 0g Fiber 4g Sugar 14g Sugar Alcohols 0g Protein 12g