Bombay Potato Sandwich

You'll fall in love with this Bombay Potato Sandwich – bread slathered with butter and green chutney, layered with Idaho® potatoes, cucumber, onions, tomatoes and sometimes mozzarella cheese. Grill till golden brown or eat as is. It will taste delicious either way. 

See Anushree's full post, along with more photos, here


Green Chutney Ingredients

  • 2 cups cilantro
  • 4-5 mint leaves
  • 2 garlic cloves
  • 1/2 teaspoon grated ginger
  • 2 teaspoons lemon juice or to taste
  • 3 tablespoons coconut, grated (optional)
  • 1 Indian or Thai green chilies (Bird's eye)
  • 1 teaspoon sugar
  • salt to taste
  • water as needed

For the Sandwich

  • 8 slices white sandwich bread
  • 1/4 cup butter
  • 1 cup green chutney (recipe above)
  • 4 medium-sized Idaho® potatoes, boiled and sliced
  • 1 cucumber, thinly sliced
  • 1 medium-sized onion, thinly sliced
  • 1 medium-sized beetroot, boiled and sliced
  • 1 large tomato or 2 medium-sized tomatoes, sliced
  • 1 tablespoon chaat masala

To Serve

  • Mozzarella cheese, grated
  • Sev*
  • Ketchup


For the Green Chutney

  1. Add all ingredients to a blender and grind until smooth. Note: Use water as needed to get the consistency you desire. I used a little less than 1/4 cup.

Assembling the Sandwich

  1. Start with two slices of bread. Apply butter followed by chutney on one side of each slice.
  2. Layer potato slices over the chutney, followed by cucumber, onion, beetroot and tomato slices.
  3. Sprinkle chaat masala and top with the other bread slice with the chutney side facing down.
  4. Add a teaspoon of butter to a grill pan placed over medium heat. Carefully place the sandwich on the hot grill pan. Cook until grill marks appear at the bottom (about 2 minutes). Flip carefully using a spatula and cook for another 2 minutes. [Check out the notes section for alternate methods to grill].
  5. Remove from grill and cut the sandwich diagonally into 4 equal pieces.
  6. Sprinkle with cheese or sev, if using. Serve immediately with a side of chutney and/or ketchup.
  7. Repeat the process to make remaining 3 sandwiches.



Panini grill - Follow the directions instructed in the manual. It will typically involve preheating the grill, placing the sandwich on the grill, closing the lid and letting it cook for about 5 minutes. The advantage is that you don’t need to flip – it will cook both sides at the same time.

Stovetop handheld sandwich maker

  1. Make sure you don’t overstuff your sandwich.
  2. Grease both plates of the sandwich maker, add the sandwich and close the lid.
  3. Place on an open flame and cook both sides for 3-4 minutes.
  4. Remove from the flame, open the sandwich maker and carefully transfer the sandwich to a plate.

Tips for making the best Bombay sandwich

  1. Make sure the green chutney is not runny - otherwise it will make your bread soggy. The chutney should be like a spread.
  2. Always start with butter first and then green chutney. This prevents your bread from becoming soggy.
  3. Add chaat masala for that extra kick. If you don't have one, here are the alternatives - salt and pepper or a mixture of black salt and roasted cumin powder in 1:1 ratio. Use these sparingly - you don't want to overpower the sandwich.

Triple decker sandwich – Make it a triple decker, as shown in the photo, with 3 slices of bread. Slather butter and chutney on both sides of the middle slice. Layer it with some more veggies and then stack the top slice on top of it.

*Sev are deep-fried noodles made from chickpea flour.

Print Recipe

Yield: 4 sandwiches

Anushree Shetty
Food Blogger
Simmer to Slimmer

Share this Recipe