Meet the Mumbai “Moist Maker” Sandwich. Stuff this ultra-crispy vegetarian toastie with masala potatoes, melting cheese, beetroot, onions and, wait for it… an extra slice of toast soaked in green chutney — a.k.a. the “Moist Maker”. Top with crunchy sev (fried chickpea flour noodles) for a true taste of Mumbai street food.
You may have guessed, we’re throwing back to some nostalgic 90s TV with this ode to F•R•I•E•N•D•S. The hidden layer of chutney-soaked bread is inspired by The One with Ross’ Sandwich (s.5, ep.9). If you have no idea what I’m talking about, forget everything you just read and make this sandwich anyway.
Why add the “Moist Maker”?
While this cheeky addition to this Mumbai Sandwich may not be traditional, it ensures we cram optimal chutney into our sandwich. After all, the green chutney is the best part of any Mumbai Sandwich. A chutney has the power to make or break the whole sandwich experience.
A slice of toasted bread is the perfect sponge for the chutney and provides ample moisture (hence the name), without making the sandwich soggy. Perfect.
How to serve this sandwich
It’s pretty much a meal in itself. Bread and masala potatoes are the custom carbs, veggies and cheese act as secondary belly fillers. Ultimately, you don’t need to serve it with anything. If you really want a side, try some crisps — because who’s gonna tell you how many forms of potatoes are acceptable?
Troubleshooting: Mumbai “Moist Maker” Sandwich
No. But you should because it’s a game changer.
Yes. I’ve tried to simplify this recipe as much as possible, without compromising on flavour. Traditional Mumbai Sandwiches can use up to four different chutneys. If you have time, you can make more. Tomato, tamarind and chilli sauce are all popular choices.
Of course. To a degree, the cheese helps the layers stick together so cutting it out completely may leave you with a sandwich that falls apart a little.
Swap the butter and cheese for plant-based alternatives.
Use your favourite gluten-free sliced bread. Ensure the sev you use is gluten free.
If you like. There are no hard rules here. I’ve used sliced white bread because that’s how street-style Mumbai Sandwiches are done. Having said this, there’s no reason why you can’t experiment with other types of bread.
Whatever you like! My sandwich is filled with the usual suspect, minus the cucumbers because warm cucumbers aren’t my jam. Peppers are also a good addition. You can also cut back on some of the fillings if there’s too many in there for you. The choice is yours.
- 6 slices white sandwich bread
- 2 tbsp butter softened
- 1/2 small red onion sliced into narrow rings and separated
- 1 small beetroot thinly sliced
- 1 tomato finely sliced into rounds
- 30 g Cheddar
- 30 g low-moisture mozzarella
For the green chutney:
- 50 g fresh coriander including stalks
- 10-15 fresh mint leaves
- 25 cashews soaked in hot water for 30 minutes
- 2 green chillies or to taste
- 1 clove garlic
- 2 tbsp lemon juice
- 1/2 tsp salt
- 2 tsp sugar
- 2 tbsp water
For the potato filling:
- 2 medium-sized potatoes
- 1 tbsp oil I used rapeseed
- 1 tsp mustard seeds
- 2 tbsp chopped coriander leaves
- 1/4 tsp turmeric
- 1/4 tsp salt
- 25 g sev
- Extra cheese optional
- Fried green chillies optional
To make the potato filling:
- Steam, microwave or bake the potatoes until tender. Allow to cool slightly and then peel off the skin. Roughly mash the potatoes.
- Heat the oil in a pan and add the mustard seeds. Allow to crackle and then add the coriander leaves, turmeric, salt and potatoes. Mix well to combine and then switch off the heat. Allow to cool.
To make the chutney:
- Add all the ingredients to a small blender and blend to a smooth purée. Set aside.
To build the sandwich:
- Toast two slices of bread and cut off the crusts.
- In a bowl mix the two cheeses together.
- Butter one side of a slice of non-toasted bread and place onto a plate, buttered-side down. Spread 2 tsp green chutney on the plain side and spread half the cooled potato filling on top. Sprinkle with a small amount of cheese.
- Top with tomatoes, onions and a little more cheese.
- Next, soak one of the crustless toast slices in green chutney. Place directly on top of the cheese.
- Add another sprinkle of cheese and then arrange the beetroots on top. Top with more cheese and another slice of bread spread with green chutney. Place the bread onto the sandwich chutney-side down and then butter the outside.
- Carefully lift the sandwich and place it in a pre-heated frying pan. Cook over a medium-low heat for 5 minutes until golden brown. Press the sandwich using a flat spatula or similar while it cooks to ensure good adhesion of layers, proper contact of bread to pan and thorough cooking. Flip and repeat the same for the other side.
- Build and cook the second sandwich in the same way.
- Remove from the pan and cut diagonally into triangles. Optional: Spread more green chutney on top and sprinkle with sev. Serve immediately.
- These sandwiches are best served hot.
- These sandwiches are not suitable for freezing.
- Assemble immediately before cooking.