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Original photo by Sofia Joseph

Your New Favorite Simple Recipe: Bombay Sandwiches

Growing up, whenever my mom needed to make a last minute meal, she would make these sandwiches. They’re quick and easy, and since you don’t need to stick to the same ingredients every time, they’re hard to get bored of! I usually use tomatoes, cucumbers and onions for mine, but you can swap these out for any other vegetables or meats that you prefer. Making the chutney takes around ten minutes, so if you’re looking to make something on the go, you can make the chutney and keep it in the fridge for up to three weeks.

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Mint-Cilantro Chutney:

  • 2 cups of cilantro, roughly chopped

  • 1 cup mint, roughly chopped

  • ½ cup unsweetened, shredded coconut (can be dry or frozen)

  • 5-9 green chiles (you can adjust to your preferred spice level)

  • 2 garlic cloves (optional)

  • 1 lemon or lime juiced

Sandwich Ingredients:

  • Your preferred sliced bread

  • ½ cucumber

  • 1 tomato

  • ½ onion

Directions for chutney:

  1. Add all of the ingredients to a blender and blend until everything is incorporated smoothly. If the mixture is too thick, you can add a couple tablespoons of water to thin it. 

Directions for sandwich:

  1. Peel and thinly slice the cucumber. If you prefer it with the peel on, you can leave it! Then, thinly slice the tomato and onion.

  2. Take one slice of bread, and spread a thick layer of chutney over it. Do the same for a second slice of bread.

  3. Layer your slices of cucumber, tomato and onion on one slice of bread.

  4. Place your second slice chutney side down onto the vegetables, and cut the sandwich in half.

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I hope you enjoy these delicious sandwiches!

Sofia is from Lincolnwood, a small village bordering Chicago. She is currently majoring in Molecular and Cellular Neuroscience at LUC, and wants to attend medical school after undergrad. Her hobbies include embroidering, reading, spending time with her family and friends, and exploring the city.
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