Bombay Potato Sandwich

Bombay Potato Sandwich

Anushree Shetty
Food Blogger
Simmer to Slimmer

Yield: 4 sandwiches

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

For the Sandwich

To Serve


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.