Indian · Lunch
Bombay Grilled Sandwich
Spiced Vegetable & Chutney Toastie (High-Protein)
A Bombay street toastie of buttered white bread layered with green coriander-mint chutney, boiled potato, cucumber, tomato and paneer, dusted with chaat masala and griddled with grated cheddar until crisp. Mashed chickpeas fold into the potato layer for extra protein. Served hot with more chutney and ketchup.
$3
20 minsPrep
10 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
1128Calories
58.7gProtein
63.5gFat
83.9gCarbs
10.3gSugar
11.6gFiber
1268mgSodium
214mgChol
Instructions
1
Prep
Boil the potato until fork-tender, cool and slice, then mash the chickpeas with cumin, half the chaat masala and salt.
2
Blitz
Blend the cilantro, mint, green chili, lime juice and a splash of water until a smooth thick green chutney forms.
3
Build
Butter each bread slice, then spread chutney, stack chickpea mash, potato, cucumber, tomato and sliced paneer, top with grated cheddar and close.
4
Grill
Cook the sandwich in a nonstick pan over medium heat 4 to 5 minutes per side, pressing gently, until deep golden, crisp and the cheese melts.
5
Plate
Dust with the remaining chaat masala, cut on the diagonal and serve hot with extra green chutney and ketchup.
Serves
1 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 7.4 oz210g paneer
- 3 slices3 slices white bread
- 1.4 oz40g cheddar cheese
- 2.8 oz80g potato
- 3.5 oz100g chickpeas
- 0.35 oz10g fresh cilantro, for chutney
- 0.25 oz7g fresh mint, for chutney
- 11 green chili
- 33 cucumber slices
- 22 tomato slices
- 1 tbsp1 tbsp butter, softened
- 1 tsp1 tsp chaat masala
- 1/2 tsp1/2 tsp cumin-ground
- 1 tsp1 tsp lime-juice
- a pinch of salt