The Ultimate Bombay Sandwich Recipe with Homemade Chutney

Bombay Sandwich – A Favorite Indian Street Food

The Bombay Sandwich is a beloved Indian-style club sandwich and one of the most iconic and flavorful Indian street foods you'll ever taste. Packed with layers of fresh vegetables, spicy green chutney, and flavorful masalas, this sandwich is a true celebration of Mumbai's street food culture.

My love affair with this delicious sandwich began during my college days. I still remember stopping by the little food joint right outside our campus almost every afternoon. After a long day of lectures and labs, my friends and I would gather there to enjoy our favorite after-college snack—Bombay Sandwiches that were always toasty, spicy, and oh-so-satisfying.

You’ll find this vegetable sandwich on menus at Indian restaurants too, but there’s always a running joke—those usually come with just cucumbers and tomatoes. It’s the street vendors who know how to do it right, loading it with boiled potatoes, beets, onions, chutneys, and sandwich masala for that authentic burst of flavor.

Pair it with a piping hot masala chai, and you’ve got the ultimate evening snack that’s filling, nostalgic, and full of flavor. This dish is anything but your average sandwich—it’s a full-on desi comfort food experience!

Best way to slice the vegetables when making Bombay Sandwich

For the perfect Bombay Sandwich, it's important to slice the vegetables thin and even so they layer neatly and don’t overpower the sandwich.

• Cucumbers, tomatoes, and onions: Use a mandolin slicer or a sharp knife to slice them thinly. Make sure the cucumbers and tomatoes are firm—not soft—so they don't turn mushy. Thinly sliced onions add just the right bite without overwhelming the flavor.
• Beets and potatoes: Steam them until they’re almost fully cooked. You can use an Idli cooker, pressure cooker, Instant Pot, or microwave. To check doneness, insert a knife—it should glide in easily. Beets take slightly longer to cook than potatoes.
  Once steamed, let them cool completely before peeling and slicing. Slicing them while hot can cause them to break apart, especially the potatoes, making it difficult to get clean, uniform slices.

Properly sliced vegetables are key to making every bite of your Bombay Sandwich satisfying and mess-free!

1. First, spread butter (if using) and then green chutney over the bread slices. Sprinkle some lemon juice over the chutney. I learned this little trick from my local street food vendor. 
2. Then add a spoonful of potato masala and spread it evenly on the bread.
3. Then place cucumber slices over it in a layer.
4. Followed by tomato slices.
5. Then add the beetroot slices. Sprinkle sandwich masala or chaat masala. 
6. Next, add the onion slices. Add grated cheese on top if you want and close it with the other bread slice that's smeared with chutney as well. You can either consume it right away or grill it using a sandwich toaster, panini press, or even a stovetop tawa to get those golden, crispy edges.

Once your Bombay Sandwich is grilled, you can enjoy it as is—or give it that full-on Mumbai street food flair!

• Street-style topping: Smear the top with a bit of vegan butter, green chutney, and ketchup. Sprinkle sev on top for that signature crunch and visual appeal. You can also add grated cheese on top.
• Slice and serve: Cut the sandwich into halves or quarters and plate it with extra green chutney and ketchup on the side.
• Add a side: Serve with potato chips, masala fries, or a small salad for a complete meal.
• No grill? No problem! This sandwich also tastes amazing cold, so you can skip the grill entirely if you prefer.

These sandwiches are incredibly versatile—perfect for breakfast, lunch, tea-time snacks, or even dinner. They also pack well for lunchboxes and picnics when assembled properly. Hearty and satisfying, just one sandwich can keep you full for hours!

Thinly sliced green or red bell peppers add a nice crunch and extra flavor alongside the other veggies. Add a layer of cheese for richness—it melts slightly when grilled and makes the sandwich extra indulgent. If your green sandwich chutney is too runny, add more cilantro or mint leaves and grind again for a thicker consistency. For a cleaner, more traditional look, you can trim the crusts off the bread before assembling.