bombay veg toast sandwich – a step by step recipe of preparing bombay vegetable toast sandwich.
since i like the bombay veg sandwiches so much i have to make them once a week. the mint-coriander chutney is always there in the fridge whenever i want to make the sandwiches.
this post conjures a lot of memory of me as there were times i would only have the bombay veg toast sandwich with my college friends and practically nothing for the rest of the day.
even after finishing college when studying further, the veggie toast sandwiches were always on my list and i would frequent the swastik sandwich stall in santacruz in the mumbai suburbs often.
when you live in bombay aka mumbai you can experience so much in the food varieties and cuisines that are easily available there. mumbai is very much a foodie’s delight. not to mention the awesome street food one gets there.
there is so much to mumbai street food than what meets the eye. one has to experience the street food. so far i have only covered snacks in the mumbai street food section. but there are ice creams, kulfi, ice popsicles (famously called as ice gola in mumbai) and also the south indian fare that is served.
when the sandwich is toasted like this, the heat is passed through conduction from the metal toaster to the bread. the bread gets toasted and crisp whereas the veggies that are inside, are partially cooked, due to the heat and formation of steam in the sandwich. so you have a moist and partially cooked veggies inside with a crisp and browned toast on the outside. when you slice the sandwich immediately after removing from the fire, you can see the steam coming out. it is so hot you cannot eat it straight away.
this is not possible if you toast the sandwich in an oven. but you can have the similar results in an electric toaster or grill. hand toasters are easily available in india but not sure outside india.
this is a step by step recipe for making bombay veg toast sandwich.
lets start step by step bombay veg toast sandwich recipe.
1: boil the potato and beetroot and then slice them in rounds. chop the cucumber, tomatoes and onions in thin round slices. prepare the green chutney.
2: slice the bread corners if you want. apply butter on the bread slices. a generous coating of butter does not allow the bread to become soggy, when you apply the chutney. apply the mint-coriander chutney on the buttered slices.
3: place the 2-3 slices of all the veggies alternately on four bread slices.
4: sprinke chaat masala or sandwich masala and black salt on the veggies.
5: cover these with the other 4 bread slices. place the sandwich in a toaster.
6: now toast the sandwiches in a toaster or grill. if using a hand toaster you will have to do it one sandwich at a time. keep the hand toaster on fire. toast one side. when it gets browned, toast the other side. you can easily open the toaster and check if the bread has browned or not. remove when done and apply some butter on the top of the hot toast sandwich.
if you are looking for more sandwich recipes then do check corn sandwich, bombay toast sandwich, tomato cucumber sandwich, guacamole toast sandwich, bombay vegetable grilled sandwich and vegetable sandwich from leftover vegetables.
bombay veg toast sandwich recipe below:
- ¾ cup fresh chopped mint leaves/pudina
- ¾ cup fresh chopped coriander/cilantro leaves
- 1 or 2 green chilli ( add more chillies if you want the chutney to be spicy)
- ½ inch ginger, chopped
- ½ tsp cumin powder - optional
- ½ tsp chaat masala, optional
- a few drops of lemon juice - optional
- salt or black salt or rock salt as required
- 8 slices of brown or white bread
- 1 medium size tomato, thinly sliced
- 1 medium size onion, thinly sliced
- 1 small cucumber, thinly sliced
- 1 boiled beetroot, thinly sliced
- 1 boiled potato, thinly sliced
- butter at room temperature to apply on the breads
- chaat masala or sandwich masala to sprinkle on the veggies
- black salt to sprinkle on the veggies
- blend all the ingredients mentioned under the list 'for green mint coriander chutney' in a grinder or small blender. add very little water. the chutney has to be of thick or slightly thick consistency.
- keep the chutney aside.
- slice the bread corners if you want. apply butter on the bread slices
- apply the mint-coriander chutney on the buttered slices.
- place the 2-3 slices of all the veggies alternately on four bread slices.
- sprinke chaat masala or sandwich masala and black salt on the veggies.
- cover these with the other 4 bread slices. now toast the 4 bread sandwiches in a toaster.
- if using a hand toaster you will have to do it one sandwich at a time.
- keep the hand toaster on fire. toast one side. when it gets browned, toast the other side.
- you can easily open the toaster and check if the bread has browned or not.
- remove when done and apply some butter on the top of the hot toast sandwich.
- serve veg toast sandwich with tomato ketchup and some mint cilantro chutney.
2. apply a little extra butter on the bread ensures that the sandwich does not get soggy with the chutney or the veggies.
3. the left over veggies can be used up in any dish or you can just sprinkle some chaat masala or black salt on them and have them directly, except the onions :-)
4. vegan can use vegan substitutes to butter.