The Bombay sandwich is one of India’s most loved street foods, and for good reason. This sandwich is cool, crunchy, spicy, filling, and the perfect sandwich for your summer picnics and road trips. My first introduction to this vegetarian sandwich was growing up as a child of immigrants, who clearly understood the magic this combination of veggies and spices held. The Bombay sandwich was our go to for every picnic, road trip, or day spent at Canada’s Wonderland or Niagara Falls. Add your favourite veggies, make it vegan using plant based alternatives, or pan toast the bread in some ghee – make it your own, and enjoy one of India’s favourite roadside snacks.
Cilantro Mint Chutney
Boil the potato, with skin on, until just fork tender, the potato should to be able to hold its shape when cut. Cool, peel and cut into about eight thin slices. Set aside.
Make the cilantro mint chutney by blending the cilantro, mint, garlic, ginger, lemon juice, green chili, and salt until smooth. Add water if required, aiming to keep the chutney on the thicker side so as not to soak through the bread.
Lay out three slices of bread and spread a thin layer of salted butter on the top side of each slice.
Spread about one teaspoon of chutney over the butter on each slice.
Place one slice of cheese on one slice of bread, and a thin layer of potatoes on another.
Over the cheese, add a layer of cucumbers. Sprinkle the cucumbers and potatoes with chaat masala, as desired.
Place a thin layer of tomatoes over the cucumber slice, season with salt and pepper as desired. Place the bread without potatoes, chutney side down, over the tomatoes.
Spread a thin layer of salted butter, and one teaspoon of chutney, over the bare slice of bread
Layer with red onions, followed by avocados, seasoning with salt and pepper as desired.
Place the slice of bread with potatoes over top the avocados, potato side down.
Repeat steps 3-10 with remaining ingredients to make the second sandwich.
Cut sandwiches in half and enjoy with warm chai or your favourite cold drink!