This lip-smacking toasted Bombay Sandwich is made with bread filled with an Indian spiced potato filling layered with crunchy vegetables and cheese, then toasted until crisp. It's a savory breakfast, lunch, or snack from the streets of Mumbai, finished with the ultimate crunch factor, ready in just 25 minutes!
Enjoy this tasty Indian grilled sandwich with cilantro chutney and tamarind chutney for the ultimate experience.
Sandwiches are like the gold standard of lunch, especially when it comes to packing my girls' lunch bags. This Bombay Masala Toast checks all the marks, and most importantly, it's a hit with them, which is why I am sharing this recipe with you today!
It's filling, satisfying and packed with a generous amount of veggies to give my girls the nutrition they need to power through their school day.
Currently, it also ranks #1 in my home for our Sunday brunch menu 🙂
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Toasted Bombay Masala Sandwich is a pressed-sandwich layered with chutney, aloo masala (spiced mashed potatoes), fresh vegetables, then grilled in a sandwich toaster.
It is essentially a vegetable panini that reigns supreme along the streets of Mumbai, and also referred to as Bombay Toastie and Mumbai Masala Toast!
Fun Fact: Mumbai and Bombay are actually the names of the same city. The original name Mumbai is a tribute to the Koli goddess, Mumbadevi (the city's patron deity). It was first changed to Bombaim, meaning 'good bay' by the Portuguese, then changed to Bombay when the British took over in the 17th century. In 1995, the local political party, Shiv Sena, changed the name back to Mumbai.
The Best Grilled Vegetable Sandwich with Crunch
I love to make these Masala Mumbai Toasts whenever I have leftover boiled potatoes in the fridge or on those lazy Sunday mornings when I have some extra time in the kitchen. They are a delicious savory breakfast, lunch or snack because:
- Potatoes, bread, cheese and vegetables are staples in my kitchen, no grocery run needed.
- The mashed potato filling is a wonderful make-ahead recipe!
- The finishing touch of namkeen provides crunch, texture and fun!
- It's packed with vegetables, cheese and spices for a recipe that is completely Vegetarian (with the option to make it Vegan and Low-Carb, too)!
- It is kids and working-mom approved!
Ingredients - Notes & Substitutions
Today's Bombay Sandwich Toast is the savory version - not to be confused with the popular sweet Bombay French Toast enjoyed throughout India for Sunday morning breakfast. Here's what you need to make these:
For Potato Filling
For the potato filling, simply gather together a few staple Indian spices, potatoes, peas and cilantro.
- Potatoes: Yukon gold potatoes are the best for flavor and texture. I boil them using this easy Instant Pot recipe, but you can use your preferred method too. Some street variations use simple slices of boiled potatoes, but I prefer the extra layer of flavor that this quick 5-minute saute adds to the potatoes.
- Masala Spices:
- Ginger, black mustard seeds and curry leaves: I add these for their earthy and zesty flavors. If using light mustard seeds, I would recommend using 1.5 times the mentioned quantity. If curry leaves are not easily available, add 1 teaspoon lime juice towards the end instead.
- The blend of Indian spices like, coriander, cumin and turmeric is based on my family's personal tastes. Chaat Masala is a spice blend I have always have on hand. It adds a zing to the potato filling. If you can't find it, add 1 teaspoon lime zest + 1 teaspoon juice instead.
- The serrano chili and cayenne flavor the filling to a medium spice level. The spices are then tamed when layered with the bread and cheese. As always, skip the green chili and cayenne for mild.
- Peas: Peas are a traditional ingredient and add a natural sweetness to balance the tangy and savory flavors. I thaw frozen peas, then microwave them for 2 minutes before adding them to the filling.
Once you have the mashed potato filling ready, all you need is butter, bread, crisp, crunchy vegetables, cheese and condiments to spread and serve.
For Masala Toast
- Bread: My family prefers whole grain bread, but use your favorite sliced sandwich bread or whatever you have on hand.
- Condiments: Homemade mint or cilantro chutney is traditional. The ketchup just makes it that much more appealing! Just remember to have extra green chutney, tamarind chutney and ketchup for serving.
- Cheese: Sliced Pepper Jack cheese really makes the chile flavor shine, but a mild or sharp cheddar would be great, too.
- Indian Snacks: This is the fun part! Bhujiya is a crispy Indian dry snack made with chickpea flour and potatoes. Namkeen is the generic term used to describe these savory snack foods. Look for them in specialty Indian grocery markets, the global section of supermarkets or online.
How to Make Bombay Grilled Sandwich
This wonderfully easy and simple Masala toast recipe is ready in under 30 minutes with the help of a panini press and mashed potatoes! If you're short on time, feel free to make the potato filling up to 4 days ahead of time to really get ahead.
1. Make Potato Filling
- Heat a skillet on medium-high heat. Add oil, mustard seeds and curry leaves. When the mustard seeds begin to splutter, stir in chopped serrano chilies and minced ginger. Saute for a minute (Pic 1).
- Add salt, turmeric, cayenne, coriander, cumin and chaat masala and saute for 30 seconds (Pic 2).
- Add mashed potatoes and stir to mix well with the spices (Pic 3).
- Stir in cooked peas, cilantro and mix to combine. Check for seasoning and turn off the heat (Pic 4).
2. Assemble Bombay Toastie
- Spread butter on bread slice and invert it on the cutting board so that the buttered side is down. Repeat with all slices (Pic 1).
- Spread ketchup and green chutney on the other sides. Repeat for all bread slices (Pic 2).
- Add 2 to 3 tablespoons of the potato filling and spread it evenly on the slice (Pic 3).
- Layer with a few slices of green pepper and onion, followed by tomato. Sprinkle some chaat masala on top (Pic 4).
- Layer a slice of cheese. Place the second slice of bread on top, butter side facing up. Assemble the remaining sandwiches (Pic 5).
- Grill the sandwich in a panini press or a non-stick skillet for around 4 minutes on each side, or until golden brown on both sides. Cool it for 2 minutes, then slice it in half (Pic 6). Serve it as-is or take it to another level by following the next step.
Optional Step: Dress Up the Sandwiches
- Slice the sandwich in half, lengthwise or diagonally (Pics 1 & 2).
- Spread a little chutney or ketchup on the cut side of the sandwich (Pic 3).
- Dip it in a bhujiya or your favorite Indian namkeen mixture (Pic 4).
Serving Suggestions
I love a simple, quick and easy grilled vegetable sandwich for those busy mornings. But on the weekends, I go all out with the 'dressed-up' version.
Once the paninis have cooled for two minutes, I slice, spread and dip in our favorite Indian savory snacks. We like to refer to this as 'Crunchified!' Serve with a side of any of these chutneys: Mint chutney, cilantro chutney or tamarind chutney.
Make-Ahead & Meal Prep
The greatest benefit of this Indian grilled vegetable sandwich is the make-ahead aspect of the filling.
To prepare for the week ahead, I boil the potatoes in my Instant Pot over the weekend, and make the potato filling after that. Then, grill the sandwiches the day I am going to serve. The potatoes and filling mix will keep in an airtight container in the fridge for up to 4 days.
Variations to Try - Vegan & Low-Carb
For a completely vegan Bombay Toast, replace the butter with vegan butter or spread and use Vegan cheese. Alternatively, omit the cheese altogether. The panini press should do a well enough job to stick the sandwich together without the cheese.
For a low-carb version, try mashed cauliflower instead of potatoes and switch to a low-carb or Keto bread instead!
Recipe Tips & Notes
- Serrano chile and cayenne are optional. This will create a potato filling around medium spice level. Keep in mind the bread and cheese will level out the spices. That being said, you can always skip the spicy chilies for mild.
- Mash and prep the potato filling ahead. Store boiled potatoes, plain mashed potatoes or the complete potato filling in an airtight container in the fridge for up to 4 days.
- Make it Vegan. Replace the butter with Vegan butter or spread and use Vegan cheese. Alternatively, omit the cheese completely.
- Go for low carb. Wash, trim and boil one head of cauliflower florets until tender, then mash as you would potatoes. Use this in replace of the potatoes for the filling. Replace the bread with any low-carb/Keto bread of choice.
Frequently Asked Questions
It is unclear where this sandwich originated, but Bombay Toast was so-named after the city Bombay, which was perceived as a trendy and cosmopolitan city.
Toastie is the British name for toasted sandwiches. Bombay Cheese Toastie is the Indian variation of this name.
More Vegetarian Sandwich & Bread Recipes
- Veggie Burger: A golden brown bean-patty sandwiched between butter-toasted buns that's smothered in a sweet and spicy Sriracha-mayo sauce.
- Quinoa Veggie Burger: Crispy on the outside, soft and fluffy on the inside, a delicious vegetarian twist to your classic hamburgers.
- Bread Pizza: Sliced sandwich bread and a few of your favorite pizza toppings nestled with bubbly melted cheese to satisfy that pizza craving.
- Paneer Naan Pizza: A fusion of flavorful pizza toppings with flatbread that's generously topped with yogurt-marinated paneer and fresh veggies.
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📖 Recipe
Bombay Masala Toast (Grilled Vegetable Sandwich)
Equipment
Ingredients
For Potato Filling
- 2 tablespoons olive oil
- 1 teaspoon black mustard seeds (rye)
- 8-10 curry leaves
- 1 serrano chile finely chopped (see notes)
- 2 teaspoons minced ginger
- 1 teaspoon salt
- ½ teaspoon turmeric
- ¼-½ teaspoon cayenne adjust to taste or skip for mild
- 1 teaspoon coriander powder
- ½ teaspoon cumin powder
- 1 teaspoon chaat masala or 1 teaspoon lime juice
- 3 gold potatoes boiled, peeled and mashed
- ½ cup peas thawed, if frozen
- ¼ cup chopped cilantro
For Toast
- 2 tablespoons butter for toasting
- 8 slices whole grain bread or your preferred sandwich bread
- 3-4 tablespoons ketchup
- ½ cup mint chutney or cilantro chutney
- ½-¾ cup potato filling recipe above
- ½ green bell pepper sliced thin
- ½ onion sliced thin
- 2 tomatoes sliced
- 1-2 teaspoons chaat masala for sprinkling on vegetables
- 4 slices cheese
Condiments to Serve
- cilantro chutney
- mint chutney
- tamarind chutney
- ketchup
- bhujiya optional
- namkeen optional
Instructions
Make Potato Filling
- Heat a skillet on medium-high heat. Add oil, mustard seeds and curry leaves. When the mustard seeds begin to splutter, stir in chopped serrano chilies and minced ginger. Saute for a minute.
- Add salt, turmeric, cayenne, coriander, cumin and chaat masala and saute for 30 seconds.
- Add mashed potatoes and stir to mix well with the spices.
- Stir in cooked peas, cilantro and mix to combine. Check for seasoning and turn off the heat.
Assemble Bombay Toastie
- Spread butter on bread slice and invert it on the cutting board so that the buttered side is down. Repeat with all slices.
- Spread ketchup and green chutney on the other sides. Repeat for all bread slices.
- Add 2 to 3 tablespoons of the potato filling and spread it evenly on the slice.
- Layer with a few slices of green pepper and onion, followed by tomato. Sprinkle some chaat masala on top.
- Layer a slice of cheese. Place the second slice of bread on top, butter side facing up. Assemble the remaining sandwiches.
- Grill the sandwich in a panini press or a non-stick skillet for around 4 minutes on each side, or until golden brown on both sides. Cool it for 2 minutes, then slice it in half.
Optional Step: Dress Up the Sandwiches
- Slice the sandwich in half, lengthwise or diagonally.
- Spread a little chutney or ketchup on the cut side of the sandwich.
- Dip it in a bhujiya or your favorite Indian namkeen mixture.
Video
Notes
- Serrano chile and cayenne are optional. This will create a potato filling around medium spice level. Keep in mind the bread and cheese will level out the spices. That being said, you can always skip the spicy chilies for mild.
- Mash and prep the potato filling ahead. Store boiled potatoes, plain mashed potatoes or the complete potato filling in an airtight container in the fridge for up to 4 days.
- Make it Vegan. Replace the butter with Vegan butter or spread and use Vegan cheese. Alternatively, omit the cheese completely.
- Go for low carb. Wash, trim and boil one head of cauliflower florets until tender, then mash as you would potatoes. Use this in replace of the potatoes for the filling.
SB says
I made this for lunch when family came over and it was delicious! Didn't change anything! Thanks for the great recipe!
Aneesha says
Hi SB, That's awesome! I'm so glad your family enjoyed it. Thanks for taking the time to rate the recipe!