ramyaramesh3007This Indian Bombay Sandwich is a street food toasted with butter, green chutney, vegetables, cheese, and chaat masala. My version is also entirely vegan and can be made gluten free!
I have had many sandwiches like these in India, not specifically in Bombay but you can find them in many other states. However, it’s incredibly hard to find a vegan version because often, the bread contains milk or the chutney contains yoghurt or the sandwich has cheese. So here’s a simple Bombay Sandwich recipe that is vegan, gluten free and even allergen free! It’s also incredibly versatile and customizable.
You can also check out my other sandwich recipes: Gochujang Tempeh Sandwich, Teriyaki Tofu Sandwich and my 3 Best Vegan Toast Toppings.
Ingredients You Need for Bombay Sandwich
- Bread – you can use any type of bread, but I would recommend either plain, wholemeal bread or sourdough. In India, they usually use plain white bread.
- Butter – you can use any vegan butter but I used the brand, Nuttelex.
- Vegetables – steamed potatoes, tomatoes (you could also add cucumbers and onion slices if you can tolerate it).
- Cheese – any vegan cheese of your choice works, even better if it’s able to melt! I recommend Violife (not sponsored, just based on my experience).
- Chaat Masala – you can find this mix in Indian stores or online.
- GREEN CHUTNEY – this is key to any good tasting Bombay Sandwich! For this, you’d need mint leaves, coriander, ginger, green chili, lime juice and pumpkin seeds (I got these healthy raw pumpkin seeds from Organicule*)
Bombay Sandwich
Equipment
- 1 Blender
- 1 Pan
Ingredients
Green Chutney
- 1 cup mint & coriander leaves
- 1 green chili
- 2 tsp minced ginger
- 1/2 tbsp lemon juice
- 2 tbsp pumpkin seeds
- salt
- splash of water (if necessary to blend)
Bombay Sandwich
- 8 slices bread of choice
- tomato ketchup
- 1/3 cup crispy sev
- chili flakes
- 2 medium potatoes
- 8 slices tomatoes
- vegan cheese
- chaat masala
- vegan butter
Instructions
- Steam your potatoes in the microwave for 3 minutes and wait for it to cool down. Peel off the skin and chop into tiny cubes.
- Slice tomatoes and keep aside.
- Wash your coriander and mint leaves and break off the large stems (you can use it to make veggie broths or herbal water). Add them to a blender.
- Add the rest of the ingredients to a blender – ginger, chili, lemon juice, pumpkin seeds, salt. Blend. If the mixture is too thick and unable to blend, just add a splash of more water.
- Layer your sandwich with butter, green chutney and the other slice with tomato ketchup. Add sev, chili flakes, potatoes, tomatoes and shredded vegan cheese. Top with some chaat masala and cover with the other slice of bread.
- Butter the side of the bread that is facing you.
- Transfer this to a pan to toast side of the buttered bread. While toasting, spread some butter on the other side, and toast them for a few minutes on both sides.
- Cut the toast diagonally into half and munch on these addictive sandwiches! If you're making this for a party as an appetizer, you can cut them up into small squares for easier snacking.
Notes
- You can make this gluten free by swapping out the bread for gluten free bread slices. Also check the brand of vegan cheese you are using is gluten free.Â
Pumpkin Seeds by Organicule were sponsored and this was a paid partnership on socials.