Bombay toastie
This classic toasted sandwich is bursting with fresh vegetables and vibrant flavours. Don’t skip the chaat masala, as the amchur (dried mango powder) adds essential seasoning and a touch of acidity to the sandwich. We’ve topped ours with a fried Freshlay Farms Golden Yolker®.
Ingredients
Metric
Imperial
Bombay toastie
- 2 slices of sourdough bread
- salted butter, softened, for spreading, plus extra for frying
- cooked beetroot, a few slices
- potatoes, a few slices, cooked
- tomatoes, 4 thin slices
- 1/2 red onion, thinly sliced
- 1 handful of mozzarella cheese, grated
- 1 Freshlay Farms Golden Yolker® egg
Chaat masala
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp amchur powder
- 1 tsp dried mint
- 1 tsp Kashmiri chilli powder
- 1 tsp salt
Coriander and walnut chutney
- 100g of coriander
- 30g of fresh mint, leaves picked
- 50g of walnuts
- 1 green chilli
- 1 pinch of ground cumin
- lemon juice, a squeeze
- 2 tbsp of neutral oil
Method
Combine all the ingredients for the chaat masala and mix well
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp amchur powder
- 1 tsp dried mint
- 1 tsp Kashmiri chilli powder
- 1 tsp salt
Combine all the chutney ingredients in a small blender with a pinch of salt and blend to a spreadable chutney, adding a splash of water when necessary to loosen
- 100g of coriander
- 30g of fresh mint, leaves picked
- 50g of walnuts
- 1 green chilli
- 1 pinch of ground cumin
- lemon juice, a squeeze
- 2 tbsp of neutral oil
Spread both sides of both pieces of bread with butter. Spread one side of one piece of bread with coriander chutney
- 2 slices of sourdough bread
- salted butter, softened, for spreading, plus extra for frying
Layer up your vegetables and mozzarella on the bread, then sprinkle the chaat masala on top, before closing the sandwich with the second slice of bread
- cooked beetroot, a few slices
- potatoes, a few slices, cooked
- tomatoes, 4 thin slices
- 1/2 red onion, thinly sliced
- 1 handful of mozzarella cheese, grated
Heat a generous knob of butter in a frying pan over medium heat and, once melted, add the sandwich, weighing it down with something heavy such as another pan. Turn the sandwich and then, once golden on both sides and the cheese has melted, remove and set aside
- salted butter, softened, for spreading, plus extra for frying
Add a little more butter to the pan and fry the egg to your liking, then serve on top of the sandwich
- salted butter, softened, for spreading, plus extra for frying
- 1 Freshlay Farms Golden Yolker® egg
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