Bombay Toastie (Mumbai Grilled Veggie Sandwich)

A Flavor-Packed Indian Street Food–Inspired Sandwich You’ll Want to Make Again and Again

While researching ethnic recipes this summer for a client, I stumbled upon this epically delicious grilled veggie sandwich — a popular street food in Bombay (now Mumbai). It’s vibrant, fresh, and layered with bold, herby flavors that instantly hooked me.

This version is my own spin on the classic, and it hits every time. The heart of the sandwich is a bright, nutty green chutney made from fresh herbs, cashews, and poblano pepper — perfectly balanced with warm spices. Add melty cheese, grilled naan, and crisp fresh veggies, and you’ve got an easy, crave-worthy vegetarian sandwich that feels special enough for entertaining but simple enough for lunch.

Why You’ll Love This Recipe

• Inspired by Mumbai street food, but easy to make at home

• Features a homemade green chutney that’s fresh, herby, and addictive

• Vegetarian, quick, and perfect for meal prep or gifting

• Can be served hot or reheated later — still delicious either way

For the Green Chutney:

• 2 bunches cilantro

• 1 bunch mint

• ¼ cup oil (neutral or olive oil)

• ¼ cup cashews

• 1 poblano pepper, diced

• Equal parts cumin, dried parsley, dry dill, cinnamon, coriander, and salt — about ½ tbsp each

• Juice of 2 limes

For the Sandwich:

• Naan bread (or your favorite flatbread)

• Slices of pepper jack cheese (or substitute mozzarella or cheddar)

• 1 tomato, thinly sliced

• ½ cucumber, thinly sliced

• ¼ red onion, thinly sliced

• Salt, to taste

• Sesame seeds, for garnish

Instructions

1. Make the Green Chutney:
   In a blender or food processor, combine cilantro, mint, oil, cashews, poblano, lime juice and all the seasonings. Pulse until very smooth and fine. Adjust salt to taste. The chutney should be thick and spreadable.

2. Grill the Naan:
   Heat a skillet or grill pan over medium heat. Add naan and lightly toast one side.
   Flip, then top one side with cheese and let it melt as the bread grills.

3. Assemble the Sandwich:
   On the other piece of naan, spread a generous layer of chutney. Add sliced tomatoes, cucumbers, and red onion. Sprinkle with salt and sesame seeds, then top with the cheesy naan half.

4. Serve or Reheat:
   Serve immediately while warm and melty. To reheat, wrap in foil and warm in a 350°F oven for 10–15 minutes.