Ultimate Bombay Grilled Sandwich Recipe – Crispy, Cheesy & Spicy
This Bombay Grill Sandwich is a crispy, cheesy Mumbai street-style favorite layered with spiced potato filling, fresh vegetables, and grilled to perfection.
Equipment
- Panini Maker
Ingredients
Potato Filling ( For 10-12 Sandwiches)
- 7 medium potatoes boiled and mashed
- 1 tbsp cooking oil
- ½ tbsp mustard seeds
- A pinch of asafetida hing
- 3 cloves finely chopped garlic or 1 tbsp garlic paste
- 1 tbsp green chili paste
- ½ tsp turmeric powder
- 2 tbsp fresh coriander chopped
- 2 tbsp green garlic chopped
- salt to taste
Vegetable Filling (10-12 Sandwiches)
- ½ cup onion chopped
- ¾ cup green bell pepper chopped
- ½ cup cabbage chopped
- salt to taste
- black pepper to taste
- red chili flakes to taste
- 1 tsp chaat masala
- 1 to 1½ cups mozzarella cheese
For Assembly (1 Sandwich)
- 3 slices sandwich bread
- butter as needed
- green coriander chutney as needed
- chaat masala lightly sprinkle
- extra cheese optional
Instructions
Prepare the potato filling
- Heat 1 tbsp cooking oil in a large pan over medium heat. Add ½ tbsp mustard seeds seeds and let them crackle. Add A pinch of asafetida, 3 cloves finely chopped garlic or 1 tbsp garlic paste, 1 tbsp green chili paste, and ½ tsp turmeric powder. Sauté briefly until aromatic.
- Add mashed potatoes (~7 medium potatoes), chopped 2 tbsp fresh coriander, 2 tbsp green garlic, and salt. Mix well until everything is evenly combined. Cook for 2–3 minutes, then set aside.
Prepare the vegetable mix
- In a bowl, combine chopped ½ cup onion, ¾ cup green bell pepper, ½ cup cabbage, salt, black pepper, red chili flakes and 1 tsp chaat masala. Add mozzarella cheese and mix well.
Assemble the sandwich
- Spread butter and green chutney on all 3 bread slices. On one slice, spread a thick layer of potato filling and lightly sprinkle chaat masala. Place another slice on top and add the vegetable-cheese mixture. Sprinkle extra cheese if desired, then cover with a third slice.
Grill the sandwich
- Place the stacked sandwich in a grill pan or panini press. Cook until golden brown and crispy with grill marks.
- Slice in half and serve with ketchup and green chutney.