Bite into a real Bombay sandwich, and it's a rush all at once: cool cucumber, sweet beetroot, spicy green chutney, and soft white bread pressed just tight enough to hold it all together. It's messy in the best way, the kind of sandwich you eat leaning slightly forward so nothing lands on your shirt, and somehow every bite still tastes a little different depending on which layer you catch.
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There's a spot in Santacruz called Sandwizza that I've been going to for over 25 years now, since I first got married to Ravi. Every time I'm back in Mumbai, a trip there is non-negotiable; we go for shopping in the area, and we go for their sandwiches. I always bring back a stash of their sandwich masala too, though I recently found it much closer to home, at Patel Brothers here in Edison.
What Goes Into a Real Bombay Sandwich
- Beetroot is what separates this from a regular veggie sandwich. Boiled and thinly sliced just like the potato, it adds a sweetness that balances the spicy green chutney. If beets aren't your thing, it's easy to leave out, but it's not really optional if you want the real taste.
- Potato - boiled and thinly sliced, gives the sandwich body and keeps it filling. Here in the US, I use russet or red potatoes for that firm, dense yet creamy texture.
- Cucumber and tomato - sliced thin, bring the freshness and crunch.
- Onion or bell pepper (or both) - also thinly sliced, for a little bite.
- Green chutney - generously spread, is a must; My homemade spicy cilantro mint chutney is the star ingredient that strikingly offsets the white bread, and the crisp layered vegetables add toothsome textures to the sandwich.
- Sandwich Masala - this is the detail most recipes outside of Mumbai skip. Street vendors use a specific spice blend called sandwich masala, tangier and a little different from chaat masala, though the two are close enough that chaat masala works fine as a substitute if that's what's on hand. I still bring mine back from Sandwizza, but I recently found it at Patel Brothers here in Edison too, so it's worth checking your local Indian grocery store before assuming you need chaat masala instead.
How to Make a Bombay Sandwich
Grilled Bombay Sandwich
Butter the outside of both bread slices instead of, or in addition to, the inside. For extra richness, grate a handful of grated cheese, cheddar or a mild melting cheese both work, over the vegetables before closing the sandwich.
Heat a grill pan (or regular skillet) over medium heat. Place the sandwich in the pan and press down gently with a spatula. Grill for 3 to 4 minutes per side, until golden brown and crisp, with visible grill marks if using a ridged pan. If you added cheese, the extra minute or two of contact time helps it melt through.
Cut and serve hot. The melted cheese and crisp, buttery bread are what make the grilled version worth the extra few minutes.
A Few Ways to Change It Up
- Skip the butter and cheese for a fully vegan sandwich; the chutney and vegetables carry plenty of flavor on their own. If you are grilling the sandwich, drizzle some avocado oil on top.
- Add thinly sliced avocado for extra creaminess, or add pickled jalapeños if you want real heat.
- For a kid-friendly version, spread ketchup on one slice and chutney on the other, and add a slice of American cheese; it's an easy school-lunch favorite.
Tips for the Best Bombay Sandwich
- Use soft white bread for the most traditional version, though any soft sandwich bread works.
- Slice everything thin and even so it layers flat; this is what keeps the sandwich from falling apart when you bite in.
- Use tomatoes that are ripe but still firm; too soft and the sandwich gets watery. Packing for a picnic? Keep the cucumber and tomato separate and layer them in right before eating so the bread doesn't get soggy.
Indian Drinks to Pair with Mumbai Sandwich
A cup of masala chai is my go-to with this; the warm spice plays really well against the cool cucumber and tangy chutney. On a hot day, mango lassi is the better call; its sweetness balances the sandwich's spice perfectly. And if you want something a little more indulgent, rose lassi brings a floral note that's refreshing.
★ Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
Authentic Bombay Sandwich (Grilled or Classic)
Recipe Video
Ingredients
- 4 slices white bread For the grilled version, sourdough bread works well too!
- ¼ cup green chutney
- 1 Persian cucumber or half English cucumber
- 1 tomato ripe but firm
- 1 small potato russet or red, steamed
- 1 small onion
- 1 small beet steamed
Optional veggies
- small green pepper halved and thinly sliced
Other ingredients
- 2 tablespoons salted butter
- ¼ cup ketchup
- 2 tablespoons mild cheese grated
- 2 teaspoons sandwich masala or chaat masala
Instructions
- Peel and thinly slice the cucumber (keep the peel on or partially peel, your choice). Peel and thinly slice the potato. Peel and thinly slice the beet, keeping it separate from the other vegetables so it doesn't stain them.
- Remove the crusts from the bread slices, or keep them on if you prefer.
- Generously spread green chutney on top of one slice. For a more authentic taste, lightly spread butter before the chutney.
- Repeat on the second slice, or spread ketchup instead. Line with the sliced cucumbers.
- Layer over the sliced potatoes and sprinkle with sandwich masala or chaat masala.
- Layer thinly sliced red onions and add a layer of tomato slices.
- Layer the sliced beet and sprinkle with more sandwich masala or chaat masala.
- Top with the second slice of bread, chutney side down. Grill the sandwich, or cut it in half and serve right away.
For the Grilled Version
- For extra richness, sprinkle a handful of grated cheese over the vegetables before closing the sandwich. Butter the outside of both bread slices.
- Heat a grill pan (or regular skillet) over medium heat. Place the sandwich in the pan and press down gently with a spatula. Grill for 3 to 4 minutes per side, until golden brown and crisp, with visible grill marks if using a ridged pan. Cut and serve hot.
Notes
Nutrition
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Suzanne Anderson says
I've printed a copy of the recipe....I can't wait to make it, I'm getting hungry just looking at the pictures!
claudia says
Love a good sandwich for work lunch. So far have made 3 of your recipes and just loving all that you do. The meal plans, how to's, grocery list..I mean THANK YOU! Love learning about the spices as well. I always thought Indian food is a bi difficult to make yourself but thanks to you I have learned a ton 🙂 Oh and your book, just wonderful!
Archana says
Thank you so much! When you have some time, I will love a cookbook review from you on amazon.
Darci says
This was fantastic! I made it on lavash bread with a thin spread of cream cheese and a sprinkle of curry powder and salt and grilled the whole thing- cest magnifique!