Bombay Grilled Sandwich Recipe, Grilled Veg Sandwich

Recipe for Bombay Grilled Sandwich. Made with green chutney and veggies. With step by step pictures and Video.

Bombay Grilled Sandwich is so quick to make and is perfect for the busy morning breakfast or a quick after school snack for children. The main prep in this recipe is the green chutney made with coriander and mint leaves. The green chutney can be stored in the refrigerator for 2-3 days. The bombay style grilled sandwich can be put together in minutes if the green chutney is ready. Here is how to do Bombay vegetable grilled sandwich.

Video for Grilled Sandwich

Products used in this recipe:

For the Chutney Spread

Wash and clean the coriander leaves (cilantro) and mint leaves and set aside. Take a blender / mixie and add in all the ingredients to the blender.

Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together smooth on its own. Store in an airtight container in the refrigerator for up to 3 days.

This chutney can be used for sandwiches as a spread. It tastes good in chaats and also can be used as a dip or a sauce.

For the Sandwich Take a couple of bread slices and remove the crusts from the bread.

Apply a teaspoon of Mayonnaise on one slice.

Apply a teaspoon of green chutney on another slice.

Add in a layer of thinly sliced boiled potatoes.

Top it with a layer of thinly sliced cucumber.

Top it with sliced onions and tomatoes. Just 2 slices is enough.

Sprinkle salt and chaat masala.

Top it with the other slice and spread butter or ghee on both sides of the sandwich.

Grill in a sandwich maker until the the sandwich is crisp and golden.

Heaven in every bite!

For the green chutney spread

• 1 cup Coriander leaves
• ½ cup Mint leaves
• 2 Green Chillies
• 1 inch piece Ginger
• ¼ teaspoon Cumin powder
• ½ teaspoon Salt
• ½ teaspoon Jaggery
• Juice of a small Lemon
• 2 tablespoon Sunflower/Vegetable Oil

For the Sandwich

• 8 slices sandwich bread
• 4 teaspoon mayonnaise
• 1 boiled potato, sliced thin
• 1 medium cucumber, sliced thin,
• 1 onion, sliced thin
• 1 tomato sliced thin
• 1/4 teaspoon salt
• 1/2 teaspoon chaat masala
• Ghee or Butter for grilling

For the green chutney spread

1. Wash and clean the coriander leaves (cilantro) and mint leaves and set aside. Take a blender / mixie and add in all the ingredients to the blender. Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together smooth on its own. Store in an airtight container in the refrigerator for up to 3 days.

For the Sandwich

1. Take a couple of bread slices and remove the crusts from the bread.
2. Apply a teaspoon of Mayonnaise on one slice.
3. Apply a teaspoon of green chutney on another slice.
4. Add in a layer of thinly sliced boiled potatoes.
5. Top it with a layer of thinly sliced cucumber.
6. Top it with sliced onions and tomatoes.
7. Sprinkle salt and chaat masala.
8. Top it with the other slice and spread butter or ghee on both sides of the sandwich.
9. Grill in a sandwich maker until the the sandwich is crisp and golden.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Breakfast, snack
• Cuisine: Indian

For the green chutney spread

• 1 cup Coriander leaves
• ½ cup Mint leaves
• 2 Green Chillies
• 1 inch piece Ginger
• ¼ teaspoon Cumin powder
• ½ teaspoon Salt
• ½ teaspoon Jaggery
• Juice of a small Lemon
• 2 tablespoon Sunflower/Vegetable Oil

For the Sandwich

• 8 slices sandwich bread
• 4 teaspoon mayonnaise
• 1 boiled potato, sliced thin
• 1 medium cucumber, sliced thin,
• 1 onion, sliced thin
• 1 tomato sliced thin
• 1/4 teaspoon salt
• 1/2 teaspoon chaat masala
• Ghee or Butter for grilling

For the green chutney spread

1. Wash and clean the coriander leaves (cilantro) and mint leaves and set aside. Take a blender / mixie and add in all the ingredients to the blender. Grind everything together without adding water. Pulse 5-6 times for a minute. The chutney will come together smooth on its own. Store in an airtight container in the refrigerator for up to 3 days.

For the Sandwich

1. Take a couple of bread slices and remove the crusts from the bread.
2. Apply a teaspoon of Mayonnaise on one slice.
3. Apply a teaspoon of green chutney on another slice.
4. Add in a layer of thinly sliced boiled potatoes.
5. Top it with a layer of thinly sliced cucumber.
6. Top it with sliced onions and tomatoes.
7. Sprinkle salt and chaat masala.
8. Top it with the other slice and spread butter or ghee on both sides of the sandwich.
9. Grill in a sandwich maker until the the sandwich is crisp and golden.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Breakfast, snack
• Cuisine: Indian

Find it online : https://www.kannammacooks.com/bombay-grilled-sandwich-recipe/

Recipe for easy and quick pakora made with leftover rice. A quick and easy evening snack that can be prepared in minutes. Recipe with step by step pictures.

This is a perfect recipe to put together for a snack when you have surprise visitors at home. The main ingredient for this recipe is cooked rice. Cooked rice is mixed with veggies and spices and is deep fried. The rice pakoras come out very crispy and is a perfect way to make use of that little leftover rice. Here is how to do leftover rice pakora.

Take a bowl and add in two cups of cooked rice. Mash well with hands.

Add in finely chopped onions, coriander leaves, chopped green chillies, salt, asafoetida and cumin seeds. Add in a little besan (chickpea flour) for binding the batter. Mix well to combine.

Heat oil in a kadai until hot. Gently drop little pieces of the batter in oil.

The batter will form a lot of bubbles at first. The bubbles will subside after a couple of minutes. Fry till the pakoras are golden.

Serve hot with tea.

• 2 cups cooked rice
• 1/4 cup besan (chickpea flour)
• 1 onion, finely chopped
• 3 sprigs coriander leaves, finely chopped
• 2 green chillies, finely chopped
• 1/2 teaspoon salt
• pinch of asafoetida
• 1/4 teaspoon cumin seeds

1. Take a bowl and add in two cups of cooked rice. Mash well with hands.
2. Add in finely chopped onions, coriander leaves, chopped green chillies, salt, asafoetida and cumin seeds. Add in besan (chickpea flour) for binding the batter. Mix well to combine.
3. Heat oil in a kadai until hot. Gently drop little pieces of the batter in oil.
4. The batter will form a lot of bubbles at first. The bubbles will subside after a couple of minutes. Fry till the pakoras are golden.
5. Serve with tea.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 5 mins
• Cook Time: 15 mins
• Category: Appetizer, snack
• Cuisine: Indian