This favorite Indian street food is full of spicy cilantro chutney and delicious vegetables, then grilled to perfection. If you’re looking for a new sandwich loaded with veggies, try my authentic Indian Grilled Vegetable Sandwich Recipe today!

About this recipe

This is another easy and healthy vegetable toasted sandwich recipe that can be made for a quick breakfast and brunch.

While the recipe for the toasted sandwich is similar to the Bombay Veg Sandwich, it’s the grilling that makes a huge difference.

While you can skip the grill and make it a basic vegetarian sandwich, I’m here to tell you that this simple step makes all the difference.

Crunchy buttery bread crunches against the vegetable like a giant crouton wrapped around a salad. Believe me, do it today!

You can choose to make this urban-style vegetable grilled sandwich in an electric grill sandwich maker like I did – or use an open toaster or hand-held toaster.

Grilling the sandwich makes the slices of bread golden brown and many people like it that way. Personally, I like both methods – broiling and broiling.

How to make a toasted sandwich

To make prep easier, you’ll want to get everything ready before you start putting together the sandwiches.

Prepare the vegetables

1. Steam or boil 1 medium beet and 2 small to medium potatoes in a steamer or pressure cooker. If cooking under pressure, cook them with 1.5 to 2 cups of water for 2 whistles.

2. Chop the cucumber, tomatoes and onions into thin round slices. Peel and thinly slice the beetroot and potatoes.

Make the chutney

3. In a chutney jar or food processor.

Add ½ to ¾ teaspoon of lemon juice, ¼ teaspoon of black salt and white salt or rock salt as needed.

TIP: Do you like spicy dishes? Me too! I usually add 2-3 green chilies as we prefer a spicier chutney.

4. Grind the chutney ingredients until smooth. If you can’t grind, add 1 or 2 tablespoons of water. I didn’t add water because there was enough moisture after rinsing the cilantro leaves to help them grind into a smooth chutney.

TIP: If you want to turn things up, you can make half the cilantro and half the mint leaves.

5. Collect the coriander chutney in a bowl. Check the taste. If you are making sandwiches immediately, cover and keep the chutney aside otherwise cover and refrigerate.

TIP: Not really in the morning? Do not hesitate to prepare the vegetables and the chutney the night before so that you can easily assemble the sandwiches in the early morning.

This sandwich will help you start your day off right, no matter how much of a night owl you are.

Assemble the sandwich

6. Using the slice of bread of your choice (whole wheat, white or brown), spread a relatively generous and even layer of butter on the inner slices of your bread.

TIP: This butter spread helps create a barrier so your bread doesn’t get soggy because of chutney. Think of it like putting peanut butter on your bread before the jelly.

Over the butter, spread a thin layer of chutney.

7. On a slice, layer the potato slices. Sprinkle a pinch of chaat masala and roasted cumin powder.

8. Layer the tomato, onion, cucumber and beet slices (if using them). Add a pinch or two of chaat masala and roasted cumin powder, and finish with a little black salt.

9. Garnish with the other slice of bread, chutney side. On the outer layer of the top slice of bread, spread a thin layer of butter.

TIP: Did you run out of butter? Do not worry. Spreading a thin layer of mayonnaise on the outer layer will make an equally beautiful toast.

How to make a grill sandwich

10. Preheat your grill. When it is hot, flip the sandwich so that the butter side goes down. Butter the outside of the now upper piece of bread.

11. Close the grill lid and grill for 2 to 3 minutes, until golden brown and crisp.

12. Serve the toasted sandwich hot or warm with green chutney or tomato ketchup.