Name: Mumbai Sandwich
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Cuisine: Indian
Ingredients: 2 cups mint leaves, loosely packed (or 1 cup mint and 1 cup cilantro); 2 tablespoons chopped green chilies from a 4-ounce can (I prefer the spicy ones); The juice of half a lemon; 1/4 inch piece of ginger root, peeled and roughly chopped; A pinch of salt; 1/2 teaspoon ground cumin; 1/2 teaspoon ground cinnamon; 1/2 teaspoons ground coriander; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon kosher salt; 4 slices sourdough bread or other white sandwich bread; 1 garlic clove, cut in half; Butter; 1/2 an English cucumber, sliced into thin discs; 6 ripe cocktail tomatoes or two small ripe tomatoes, thinly sliced; 2 ounces (or more) grated sharp cheddar or other melting cheese such as Monterey Jack; 1/2 red onion, thinly sliced

Description

The Mumbai Sandwich (or Bombay Sandwich) is irresistible Indian street food that's easy to cook at home. This beautifully-spiced, healthy vegetarian grilled sandwich with mint chutney, fresh veggies, and cheese, makes a terrific vegetarian lunch or brunch.

Ingredients

Units Scale

For the chutney

2 cups mint leaves, loosely packed (or 1 cup mint and 1 cup cilantro)
2 tablespoons chopped green chilies from a 4-ounce can (I prefer the spicy ones)
The juice of half a lemon
1/4 inch piece of ginger root, peeled and roughly chopped
A pinch of salt

For the masala mix (makes more than you may need)

1/2 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoons ground coriander
1/2 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt

For The Sandwich

4 slices sourdough bread or other white sandwich bread
1 garlic clove, cut in half
Butter
1/2 an English cucumber, sliced into thin discs
6 ripe cocktail tomatoes or two small ripe tomatoes, thinly sliced
2 ounces (or more) grated sharp cheddar or other melting cheese such as Monterey Jack
1/2 red onion, thinly sliced

Cook Mode Prevent your screen from going dark

Instructions

Place the chutney ingredients in a blender and pulse until fully combined. I like a roughly-chopped texture, but a puree is fine, too. Transfer chutney to a small bowl.
Combine all the spices in a small bowl, to make the masala mixture.
Rub one side of each piece of bread with the cut side of the garlic, lay the bread out on a work surface, garlic side up and spread each piece with a generous layer of chutney.
Set aside half the bread (the tops of the sandwiches) and, to the bottom pieces add cucumbers in a single layer. Sprinkle with a few pinches of masala spice mix. Repeat with a layer of tomatoes, then spice mix, then cheese, then more spice mix, then the onions and a final sprinkling of spice mix.
Top with the other slices of bread. Butter the tops if you wish, and grill the sandwiches in a panini maker or in a heavy pan such as a cast iron skillet, with a little butter, flipping once, until the cheese is melted and the bread is crisp and golden brown.
Serve the sandwiches warm and enjoy!

Prep Time: 25 min
Cook Time: 5 min
Category: Sandwich
Method: grill or toast
Cuisine: Indian

Keywords: Vegetarian sandwich with cheese, masala and chutney