My favourite sandwich in the world is a Mumbai sandwich and this Mumbai Sandwich on Crusty White Bread is divine. Indian Street Food makes me so happy and this sandwich is very popular in Mumbai or Bombay. I love it almost as much i love India. This sandwich like India is vibrant and a riot of colour and spices.
The sandwich is made up of layers of fillings. Almost like a club sandwich. One of my friends once told me about her genius husband and a sandwich he would make in the middle of the night. As soon as she began to describe it, I knew that she had stumbled upon the joy of the Mumbai sandwich.
So what makes this sandwich so special? Firstly, there is masala in every layer. I mean..I can feel a flood forming in my mouth whilst I describe it and I haven't really done much describing yet.
The layers in the sandwich include tomatoes, red onions, green peppers and potatoes. The Mumbai version I am told doesn't include cheese and isn't grilled either but I have never been one to stick to the rules. The other main thing in this sandwich is the green chutney masala which as you know, I use on everything. I use a homemade version which is super simple to make. Think..blender.
Having this sandwich on a cold sunday with a piping hot cup of masala chai is my idea of a perfect Sunday. Green chutney is essentially like a pesto minus the nuts. Mind you I do sometimes add a little tasted coconut to give it more body. I sometimes add walnuts too.
So once the layers are all done and the chutney is generously applied, it is just a matter of grilling in a hot pan. I recently heard on a podcast that people slather mayonnaise on to the outside of breads before grilling them in a pan because it doesn't burn like butter and there is no mayo taste but I haven't tried that.
Do let me know if you try this vibrant chutney vegetable sandwich and leave me a message or comment if you do.
- 1 bunch Coriander
- 1/2 small bunch Mint
- 1 inch Ginger
- 2 - 3 Green Chillies
- 2 tbsp Desiccated Coconut
- 1/2 Juice Lime
- Crusty White Bread
- Tomatoes sliced
- Cucumber sliced
- Cooked Beetroot sliced finely (Optional)
- Chaat Masala
- Tamarind to serve
- 2 Potatoes peeled and boiled
- 2 tsp Oil
- 1/2 tsp Mustard Seeds
- 8 Curry Leaves
- 3 tbsp Green Peas boiled (optional)
- 1/4 tsp Turmeric Powder
- 1 tsp Green Chutney from above
- 1 tbsp Lemon Juice
- Salt to taste
- Prepare the green chutney by blending all the ingredients in a blender till combined.
- Heat oil in a large pan and add the mustard seeds. When the seeds crackle, add the curry leaves and sauté on a medium flame for a few seconds.
- Add the potatoes, green peas, turmeric powder, green chilli paste, coriander and salt, mix well and cook on a medium flame for another minute.Squeeze in the lemon juice and mix.
- Butter 2 slices of bread. Spread a layer of butter on both sides of each slice. Generously spread the green chutney on one side of each slice.
- Then layer one of the bread with potato, sprinkle with chaat masala if using and add the sliced tomatoes, cucumbers, beetroot (if using) and top with grated cheese. Top with the other slice of bread.
- Toast in a pan (press down on it) until the sandwich is is golden brown. Cut and serve with tamarind and extra chutney if desired.