White-bread sandwich with cucumber, tomato, boiled potato, beetroot and green chutney. Sometimes grilled with butter and cheese. Editor's TableJourney pick.

The Bombay sandwich emerged in the late 20th century as a Mumbai office-lunch and tea-time staple, especially around Fort, Nariman Point and Churchgate. Street vendors and cafes assemble it the same way every time: white bread, green chutney, cucumber, tomato, boiled potato slices and beetroot. The grilled version adds cheese and goes on a hot toastie press; both versions sell year-round at every street tea-stall.

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Make it at home

Serves Makes 4 sandwiches20 minEasy

Ingredients

  • 12 slices white sandwich bread
  • 100g butter, softened
  • 200g green chutney (mint, coriander, green chilli, lime)
  • 1 medium cucumber, sliced thin
  • 2 medium tomatoes, sliced thin
  • 2 medium boiled potatoes, sliced thin
  • 1 medium boiled beetroot, sliced thin
  • 1 small red onion, sliced thin
  • 2 teaspoons chaat masala
  • Salt to taste
  • Optional: 100g cheese slices for grilled version

Method

  1. Spread one side of every bread slice with softened butter and green chutney.
  2. On 4 slices, layer cucumber, tomato, potato, beetroot, onion. Sprinkle with chaat masala and salt.
  3. Top with a second slice, repeat the layer.
  4. Cover with a third slice (chutney side down).
  5. For grilled version: lay cheese slices between layers, then press on a hot griddle 3 minutes each side until golden.
  6. Cut diagonally, serve with extra chutney.

Editor tip. The grilled cheese version (sometimes called masala toast) needs a hot press; cook till the cheese melts and the bread is crisp.

Common allergens: Gluten, Dairy.