bombay veg sandwich

the veg sandwich from mumbai – one of my favorite snack always… when i would be hungry and sometimes without a tiffin box, in my college days….. me and my friends would go to the sandwich-wallah near my college and have the plain or toasted veg sandwich. we were the sandwich-wallah’s regular customers and he tailor-made the sandwiches as per our preferences.

in mumbai, one gets to see so many sandwich stalls. my sis is also so fond of these sandwiches, epecially the toasted ones. whenever we would go to any restaurant in mumbai, we always knew what she is going to order first… a toast sandwich. so this post is dedicated to my sis who is a lover of  the bombay sandwiches. the veg sandwich is a mumbai street food…..

what adds spice to the sandwich is the mint coriander chutney, black salt and chaat masala. nowadays we do get the sandwich masala and you can add this also. for more flavors, roasted cumin powder as well as freshly powdered black pepper can also be added.

the mint coriander chutney can be made a day in advance and kept in the fridge. this chutney is multi purpose. you can add it to your sandwiches or have it with your pakoras or chaat. the mint coriander chutney is already posted on my site here. but i have mentioned the chutney’s recipe details below too.

the only veggie missing in this sandwich is cooked beetroot slices. i wish i had beetroot this day, they would have added so much color and nutrients to the sandwiches.

when i working on the pics of the sandwich the other night, i was drooling over the pics myself. so made it again today for the morning brunch. i love this any day.

i generally take simple shots of my food photographs without any styling. the hubby is waiting for the food most of the times and i cannot keep him waiting. so i quickly click the pictures and then serve. the pictures of these sandwiches were quickly clicked as i did not want them to become soggy and the husband was waiting for his morning breakfast. the mint chutney was made a day before, so i did have the luxury of time to style it.

it took me an extra time to make these as i was clicking the step by step pics as well. while taking the pics, a few of them did become soggy and you can see the light green dab in the centre of a few sandwich pieces. yet, we enjoyed these with our morning cup of tea.

butter is used in the sandwiches, but you could easily use vegan butter. you can also toast these sandwiches if you prefer.

so here we go preparing the bombay veg sandwiches:

1: slice the edges of bread. not essential but some people like it. apply butter on all the slices.

2: now apply the mint cilantro chutney on all the slices.

3: place a few slices of potatoes.

4: place a few cucumber slices.

5: you can sprinkle some black salt and chaat masala now.

6: place a few tomato and onion slices. sprinkle again black salt and chaat masala.

7: cover the vegetable topped slices with the remaining buttered and chutneyed slices of bread… my kind of language… chutneyed

8: carefully with a sharp knife or a bread knife cut the sandwich in triangles or rectangles taking care that the filling does not come out.

9: serve the famous bombay vegetable sandwich with tomato ketchup and the mint coriander chutney.

Print

bombay veg sandwich

Rating: 51

Prep Time: 15 minutes

Yield: 4

Serving Size: 2-3

ingredients

for the mumbai veg sandwich
• 8 slices of white or brown bread
• 1 potato, boiled and sliced into rounds
• 1 beetroot, boiled and thinly sliced
• 1 cucumber thinly sliced
• 1 small onion thinly sliced
• 1 tomato, thinly sliced
• 1 small bowl of green mint coriander chutney
• butter as required
• chaat masala as required
• black salt to taste
• roasted cumin powder - optional
• freshly milled black pepper - optional
• tomato ketchup or sauce to be served with the sandwiches
for the mint cilantro chutney:
• 1 cup fresh chopped mint leaves
• 1 cup fresh chopped coriander/cilantro leaves
• 1 green chilli ( add more chillies if you want the chutney to be spicy)
• 1/2 inch ginger
• 1 tsp cumin powder - optional
• juice of 1/2 lemon - optional
• salt or black salt

method:

making the mint cilantro chutney
1. in a mixie or blender grind all the above ingredients to a smooth paste using little water. Mix salt in the chutney. Keep in an airtight container in the refrigerator.
preparing the veg sandwich:
2. trim the edges of the bread slices.
3. butter the bread slices.
4. now apply the chutney to the slices.
5. place all the veggie slices one by one.
6. sprinkle the black salt and chaat masala.
7. cover the sandwich with the other bread slices.
8. slice the sandwich into triangles and rectangles.
9. serve immediately with tomato ketchup and the mint cilantro chutney

my notes

tips:

1: you can cook the potato in the microwave. wash the potato well. prick the potatoes with a fork and microwave in the oven for 4-5 minutes.

2: when the potatoes are getting cooked, you can slice the other veggies and even make the chutney.

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