Masala Toast Sandwich Recipe
Bombay Toast Toast

Masala Toast Sandwich Recipe


Bombay Toast Sandwich Recipe

Bombay toast sandwich recipe is an easy breakfast that does not require any cooking that you can make easily in the morning hours. Not only that but also very good food for the entire family.

In addition, this dish is loaded with vegetables but made in a simple way.

Bombay toast sandwich recipe became our favorite since my childhood. In fact, this is one of the first few recipes which I made when I bought a griller of my own.

The best and important part of this recipe is that it does not require any cooking skills that anyone can make it. And this recipe is versatile and can be modified according to everyone’s own individual preference.

Why are you waiting? make this super simple recipe and start your day active and brisk.

What is the Bombay Toast sandwich?

This Sandwich got the name for the place this recipe is famous for. Bombay is one of the four metro cities in India. And this toast is the very popular street-side dish. The street-side vendors make this very delicious and the toast they serve is rich and spicy.


For the green chutney

  • 1 cup cilantro
  • 3 green chili adjust to your preference
  • 2 tablespoon lime juice
  • ¼ teaspoon chat masala

For the Sandwich

  • 1 potato boiled and sliced
  • ½ onion peeled and sliced
  • ½ tomato sliced
  • ½ cucumber sliced
  • ½ green bell pepper /capsicum-sliced
  • 4 whole wheat bread slices


For the chutney

  • In the mixer grinder add all the ingredients listed for the green chutney.
  • Grind it until it becomes a spoon paste. Keep it aside.

For the sandwich

  • Thinly slice all the vegetables potato, onion, tomato, cucumber, green pepper.
  • In the prepping board, place a slice of bread.
  • Spread the green chutney over the slice.
  • Stack 4 slices of each vegetable in the order of potato onion, cucumber, tomato, capsicum.
  • Close it with another slice of bread.
  • Grill until clear grilled marks seen.
  • Serve immediately with tomato ketchup or with the leftover green chutney