grilled vegetable sandwich

This Bombay Masala Toast has a make-ahead Indian potato filling layered with crunchy vegetables, chutney and ketchup ready in 25 minutes!

Bombay Masala Toast (Grilled Vegetable Sandwich)

olive oil

black mustard seeds (rye)

curry leaves

serrano chile (finely chopped (see notes))

ginger

salt

turmeric

cayenne (adjust

coriander powder

cumin powder

chaat masala (or 1 teaspoon lime juice)

gold potatoes (boiled, peeled and mashed)

peas (thawed, if frozen)

cilantro

butter (for toasting)

bread

ketchup

mint chutney or cilantro chutney

potato filling (recipe above)

green bell pepper (sliced thin)

onion (sliced thin)

tomatoes (sliced)

chaat masala (for sprinkling on vegetables)

cheese

cilantro chutney

mint chutney

tamarind chutney

bhujiya (optional)

namkeen (optional)

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.

Make Potato Filling

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.

Assemble Bombay Toastie

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.

Optional Step: Dress Up the Sandwiches

https://www.youtube.com/watch?v=ZLii7Awd-I0

Bombay Masala Toast (Indian Grilled Sandwich)
Recipe: https://spicecravings.com/bombay-masala-toast

This lip-smacking Bombay Masala Toast features 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!

Detailed Instructions and printable recipe: https://spicecravings.com/bombay-masala-toast

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Thanks for watching!

Bombay Masala Toast (Indian Grilled Sandwich)

This Grilled Vegetable Sandwich with Herbed Goat Cheese is a hearty meal that both vegetarians and meat eaters will enjoy!  This vegetarian grilling recipe features grilled bell peppers, thick zucchini slices, and meaty portobello mushrooms.  The finishing touch is a homemade herbed goat cheese that will have everyone coming back for seconds.

Grilled Vegetable Sandwich with Herbed Goat Cheese

Portobello mushroom caps (sliced)

red bell pepper (sliced)

zucchini (sliced)

salt & pepper (to taste)

bread sandwich rolls

baby spinach

goat cheese (softened)

basil (chopped)

chives (chopped)

oregano

Preheat your grill to medium heat.

Lay the vegetables out on a cookie sheet and brush them with olive oil. Season generously with salt and pepper.

Place vegetables on the grill and don’t move them. Flip them after 2-3 minutes. The mushrooms and zucchini should be done in 4-5 minutes. The bell pepper should be done in 5-7 minutes. You want the vegetables to be tender, but not soggy.

Assemble the sandwich. Start with the baby spinach, then add the vegetables. Spread the goat cheese over the top piece of bread and add it to the top.  Serve immediately.

For the Grilled Vegetable Sandwich:

Mix all ingredients - goat cheese, basil, oregano, and chives- for the goat cheese. This can be done ahead of time or just before you make the sandwiches.

Store the herbed goat cheese in the fridge for up to three days.

For the Herbed Goat Cheese:

This looks absolutely amazing and the goat cheese is a perfect touch

Mmmm I love grilled vegetables on Anything!

A Veggie Sandwich is really one of my favorites, I would be in heave with your delicious Sandwich.   Thanks so much for sharing this awesome recipe with us at Full Plate Thursday!
Come Back Soon,
Miz Helen

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