The Bombay sandwich, as its name suggests, originates from Mumbai, India and has a signature taste and flavour profile. This vegetarian sandwich can be prepared on fresh white bread, or if one wishes to go whole wheat or brown, it would make a pretty healthy substitute. For its great looks, the sandwich has a colourful mix of yummy ingredients layered together on it. A base layer is frequently used, and the base layer must have sliced boiled potatoes for a creamy texture and be filling. The fresh vegetables that could be added to it are cucumber, tomato, and onion to give crisp, refreshing bites. The feature of this Bombay sandwich recipe is the taste it gets from its green chutney made from fresh coriander, mint, green chillies, and lemon juice. It gives a zesty feel and complements the vegetables. This could vary by adding a little chaat masala, which will give an extra zing to the sandwich. The layers are stacked for a hearty sandwich, loaded with taste. Toasting or grilling adds a crunchy exterior while keeping the interior soft and succulent, thus enhancing its flavour. The recipe of the Bombay sandwich is an excellent snack for any time of day, especially if served with tangy ketchup or additional green chutney. Its blend of textures and flavours has made it a favourite among locals and tourists and has managed to capture the essence of the cosmopolitan culinary scene in Mumbai.

• 2 slices white or brown bread
• ⅛ cup mint leaves (fresh)
• 1/2 green chilli
• ⅛ inch ginger (piece)
• ¼ garlic (clove)
• Pinch chaat masala
• Pinch cumin powder
• ¼ tbsp lemon juice
• To taste salt
• To spread butter
• Cucumber
• Tomato
• Onion
• Boiled potato

• The Bombay sandwich is the oldest Mumbai street food favourite, full of flavours and textures that excite the palate. Notable for the green chutneys with the burst of flavours that spike with each bite.
• In a small bowl, add ¼ cup of fresh coriander leaves, ⅛ cup of fresh mint leaves, 1/2 of green chilli, a small piece of approx ⅛ inch ginger, and ¼ clove of garlic.
• Add a pinch of chaat masala and a pinch of cumin powder.
• Squeeze about ¼ Tbsp lemon juice and season with salt to taste.
• Blend until smooth. This bright, aromatic chutney makes any sandwich pop.
• Set aside while you finish off the other steps.
• You will need two slices of fresh white or brown bread. The bread, of course, provides the foundation for the sandwich. So you have to ensure the bread in this recipe is soft yet has good strength to hold all the ingredients together.
• Start by applying a good thick layer of butter on each slice. This is where the flavour stems from, though, it acts as a barrier, too - not to let the bread get soggy when you add in the layers with the chutney and vegetables.
• As you assemble the sandwich and put it onto the griddle, the buttered sides will be exposed, thus golden and crispy in colour.
• Once the butter has been spread on both slices, take one slice and spread on a rich layer of prepared green chutney on the buttered side. The chutney must be applied to coat the area entirely so that each bite of the sandwich is flavourful.
• On top of the chutney, you are to add thinly sliced cucumber, tomato, onion, and boiled potato. The crunchy texture from the fresh vegetables mixed gives the sandwich an amazing feeling; however, the creamy potato balances out the crispness of the cucumber and the juiciness of the tomato, giving it a good balance in flavour and texture.
• Add a bit of zing to the flavours by sprinkling a little chaat masala with black salt over the layers of vegetables. It is the chaat masala that is often used by Indians for a tangy, savoury flavour, and the black salt gives a unique flavour to the dish.
• Cover the sandwich with the remaining bread slice in such a manner that the buttered side will face downwards.
• Grill the sandwich Now. Heat the grill or the sandwich maker or tawa on medium flame.
• Put the sandwich assembled on the hot surface and grill till golden brown and crispy on both sides. It makes a crispy crunch outside and is soft and flavour-rich inside, besides enhancing the flavours inside the sandwich for you. Let the sandwich cook while turning it to stop burning. Flip it carefully and evenly till the sandwich is crispy.
• When the sandwich has been grilled to the best colour, remove it from the flame and let it cool a little before cutting it into halves or quarters to be easier to handle and serve. Serve Bombay sandwiches hot with dipping options like tomato ketchup or extra green chutney. Each bite is like a burst of flavour when this snack is eaten. It is a light meal which is a staple in the Mumbai street food culture. Whichever way you may devour it - on the go or indulge leisurely at lunchtime - it's sure to tempt your cravings with this unique mix of flavours.