Vegetarian Bombay Club Sandwich


I am a big fan of sandwiches and specially Bombay Vegetarian Sandwich is my absolute favourite one! Bombay Sandwich was invented in India during the British Raj to serve with high tea or as a snack in Clubs. The Indian vegetarian version replaces mayonnaise with coriander, mint chutney, butter with a unique spice blend and bacon with boiled potatoes. I remember having this sandwich as a child was a big treat as it used to come with chips and it was a special thing for holidays.

You can make this vegetarian sandwich with many different vegetables, but boiled potato, Amul butter and white cheddar cheese are always the star ingredients. This is my take on the traditional Bombay Veg Sandwich, to make it healthier instead of cheddar cheese I used homemade cottage cheese. Another thing makes this sandwich so special is the spice blend and the coriander chutney, but you can replace my spice blend to chaat masala and spicy tomato ketchup. To make it non vegetarian replace it with tandoori chicken.. 🙂

Serves 2


  • 6 brown bread or white bread
  • 1 big boiled potato thinly sliced
  • 1 tomato or cucumber sliced
  • 1 small onion sliced (optional)
  • Butter for greasing
  • Grated cottage cheese or cheddar cheese
  • 1 chilli finely chopped
  • Salt to taste
  • Sandwich masala

Ingredients for sandwich masala:

  • 1 tbsp black peppercorns
  • 1 tsp cumin seeds
  • ½ tsp fennel seeds
  • ½  tsp dried mango powder
  • 1 tsp chaat masala
  • ½ tsp sulphur salt
  • ½ tsp salt

Roast these spices and make a fine powder. You can store this in a airtight container for up to 2 months.

Ingredients for chutney:

  • 1 cup fresh coriander
  • ½ cup fresh mint
  • Green chilli to taste
  • 1 small clove of garlic
  • ½ tsp lemon juice
  • ¼ tsp sulphur salt
  • Salt to taste

Place all the ingredients in a blender and make a fine paste.


Brush butter on the bread slices, toast them until they are golden brown.

Mix cottage cheese with sandwich masala and chilli.

Drizzle salt and the masala on potato slices and tomato slices.

Coat the toasted bread slices with more butter, coriander chutney from one side, spread cottage cheese on the bottom slice. Place potato slices and onion on the bottom bread slice, place another bread on top repeat with butter and coriander chutney. Place the tomatoes on the top and place the last bread. Cut in triangles and serve with tomato ketchup or coriander chutney.

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