The beauty about sandwiches is that every combination turns out to be something new. Even the inclusion of different varieties of tomatoes, cucumber, onions and beetroot brings out a variety of flavours that you probably wouldn’t have heard of before. While the classic Mumbai sandwich is really popular, over the years, people have made many unique variations of it. Some of them are inspired by the classic vegetable sandwich, others take the opportunity to elevate it to the next level.
Every year, people around the world celebrate Sandwich Day on November 3, as it falls on the birthday of Englishman John Montagu, the Fourth Earl of Sandwich. While the history of how he is connected to the origin of the sandwich is debatable, one’s love for the sandwich in Mumbai has become popular over time in more ways than one – with the chutney sandwich and open toast being among the other variations.
Celebrating the city’s love for sandwiches, mid-day.com spoke to Mumbai chefs who shared recipes for unique sandwiches that are inspired by the classic Mumbai sandwich as well as their own tastes. Their variations not only include different vegetables but also pesto and guacamole over the classic chutney, along with different kinds of cheese – all of which influence the sandwich to produce a whole unique range of unique flavours.
Green Goodness Sandwich
If people want a new take on their classic sandwich, chef Aditi Handa, who is the co-founder and head chef at The Baker`s Dozen says the Green Goodness Sandwich is definitely a good option. She explains, “Crisp Four Grain Sourdough embraces the freshness of sliced green tomatoes, vibrant spinach, and creamy avocado, all brought together with a generous layer of butter and melted cheese.”
Ingredients:
Four Grain Sourdough, sliced 1 no
Green tomato, sliced 1 pc
Spinach, cut into bite-size pieces 1/2 bunch
Avocado 1 pc
Butter 3 tbsp
Cheese slice 3 pc
Method:
1. Cut the four-grain sourdough into medium thick slices
2. Chop the green tomato, spinach, and avocado. Keep them aside for assembling later.
3. Spread some butter on the sourdough slices, add cheese, layer the chopped veggies on top and then close it with another slice over this.
4. Now toast it until golden brown and crispy.
5. Enjoy the freshness of the sandwich.
Chicken Pesto Sandwich
At 145 Cafe & Bar, Ishaan Bahl, founder, 145 Cafe & Bar says the menu boasts of many sandwich varieties, but his personal favourite is the Chicken Pesto Sandwich. Using a delicious mix of pesto, chicken and vegetables — all of which come togther to not only produce a smooth but also creamy and fresh sandwich.
Ingredients:
Boneless, skinless chicken breasts 2 nos
Salt and pepper to taste
Olive oil 2 tbsp
Multi grain bread 2 slices
Pesto sauce 2 tbsp
Feta cheese 450 gm
Fresh rocket leaves 1 cup
Tomato, sliced 1 no
Method:
1. Season the chicken breasts with salt and pepper.
2. In a skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes per side or until they are cooked through and no longer pink in the centre.
3. While the chicken is cooking, lightly toast the slices of bread.
4. Once the chicken is cooked, let it rest for a few minutes, then slice it into thin strips and marinate with pesto.
5. To assemble the sandwiches, spread 1 tablespoon of pesto on one side of slice of bread and on the other bread slice spread feta cheese.
6. Place a slice of chicken on top of the pesto on top of the bread slices.
7. Top the chicken with fresh rocket leaves and tomato slices.
8. Place the remaining slices of bread on top to complete the sandwich.
9. If you like, you can grill the assembled sandwiches in a panini press or a grill pan for a few minutes until the bread is crispy.
10. Slice the sandwiches in half, and they`re ready to serve.
Chicken Parmigiana Sandwich
If you love cheese in your sandwich, then Chef Ravraj Chandhok, who is the head chef at Juliette Ristorante and Bar says you can create a variation of your classic sandwich by making the Chicken Parmigiano sandwich. He explains, “This sandwich is served as a open sandwich with cheesy cherry tomato sauce poured on the grilled chicken at the restaurant.”
Ingredients:
Sourdough bread slice 1 no
Marinara sauce 50 gm
Chicken breast 80 gm
Egg 1 no
Parmesan cheese 10 gm
Arugula 20 gm
Tomato 20 gm
Baby spinach 20 gm
Salt 5 gm
Pepper 2 gm
Olive oil 50 gm
Fries 80 gm
Cheddar cheese 20 gm
Cherry tomato 10 gm
Mozzarella cheese 20 gm
Olive oil 30 ml
Chipotle mayo 30 gm
Method:
1. Toast the sourdough bread after applying butter.
2. Marinate the chicken breast with salt, pepper, olive oil, egg and flour, then grill the chicken until well done.
3. To make the marinara sauce, add onion chop, garlic chop, cherry tomato salt, pepper, basil, parsley and tomato concuss. Put the sauce on the skillet, add mozzarella cheese, cheddar cheese and parmesan cheese, then gratinate it.
4. To assemble the sandwich, apply chipotle mayo on the sourdough, fresh arugula leaves on top, sliced tomato, grilled chicken followed by tomato.
5. Pour the cheesy cherry tomato sauce on the chicken to enjoy the sandwich.
Caprese Pesto Sandwich
If you want an Italian touch to your classic sandwich, then chef Juliano Rodrigues, brand chef at Thea, says you can make the Caprese Pesto Sandwich. It has a delicious mix of pine nuts, black pepper, parmesan cheese and Bocconcini cheese – all of which lend it a fresh yet creamy taste and will transport you to the streets of Italy.
Ingredients:
Sour dough toast, slices 2 nos
Pesto Basil
Ingredients:
Basil leaf 20 gm
Pine nuts/Cashew nuts 1 tbsp
Olive oil 3 tbsp
Garlic, chopped 1 tsp
Black pepper 1/4 tsp
Parmesan cheese 2 tbsp
Bocconcini cheese 4 nos
Method:
1. Blend all the ingredients till coarse and refrigerate.
2. In a bowl, mix pesto sauce and cut bocconcini cheese into half and mix well.
3. Spread the mix evenly on toasted sourdough slices and cut into half.
4. Serve with accompaniments.
Guacamole and cream cheese crostini
Taking inspiration from the Mumbai open toast sandwich, chef Parikshit Joshi at Someplace Else makes the Guacamole and cream cheese crostini that is mix of the classic and modern-day interpretations of the sandwich. He explains, “We use Hass avocados to make guacamole, which is trending in restaurants currently. We pair it with cream cheese that enhances the flavour with crispy base of crostini.”
Ingredients:
Avocado 1 no
Cream cheese 60 gm
Garlic bread slices 6 nos
Tomato 1 no
Lemon 1 no
Coriander 10 gm
Orange zest garnish
Salt to taste
Pepper to taste
Purple potato dust garnish
Sweet chilli sauce garnish
Method:
1. Cut the garlic bread loaf into small size crostini.
2. Toast it and make it crispy.
3. Apply seasoned cream cheese and top it with orange zest
4. Now top it with guacamole.
5. Now garnish it with purple potato dust and sweet chilli sauce.
6. Garnish with red pepper juliennes and serve.
The Bombay Peri Peri Cheese Sandwich
If you love you Bombay sandwich a little too much, then Veeraj Shenoy, chief operating officer, F&B, at Imagicaa, which is run by the Malpani Group says to make the The Bombay Peri Peri Cheese Sandwich, which is served at the theme-park. He explains, ““The sandwich is a perfect blend of flavours and heat, designed to fuel your adventure and satisfy your taste buds. The spicy delight infused with luscious cheese creaminess perfectly balances the fiery kick of the Peri-Peri seasoning, creating a flavour explosion that`s simply irresistible! This sandwich is more than just a meal.”
For Peri peri masala
Ingredients:
Red Chilli Powder – 2 tsp
Black Salt – 1/2 tsp
Cinnamon Powder – 1/2 tsp
Garlic Powder – 1/2 tsp
Ginger Powder – 1/2 tsp
Oregano – 1 tsp
Powdered Sugar – 1 tsp
Salt – 1/2 tsp
Method:
1. Mix all the ingredients in a bowl and set aside.
For Red Garlic Chutney
Ingredients:
Soaked Red Chillies – 15
Garlic Cloves – 8-9 cloves
Jeera Powder – 1 tsp
Black Salt – 1/2 tsp
Salt – to taste
Water – 50 ml
Method:
1. Blend well all the ingredients in a mixer set aside
For Filling
Ingredients:
Chopped Capsicum – 3 X Small size
Chopped Onion – 2
Corn – 1 Cup
Small Cubed Paneer – 150 gm
Chopped Green Chillies – 8-9
Veg Mayonnaise – 4 tbsp
Red Garlic Chutney – 2 tbsp
Peri Peri Masala – 2 tbsp
Cheese – 100 gm
Method:
1. Mix well all the ingredients together in a bowl.
Assembly:
1. Brush melted butter onto the Toastie maker and heat it.
2. Take any sandwich bread of choice and smear the filling evenly across the slice.
3. Toast the sandwich till the crust is crispy and golden brown in colour.
4. Remove the sandwich onto a cutting/chopping board and slice them into desired shapes/pieces of your choice.
5. For a finishing touch and perfect garnish, add grated cheese to the piping hot sandwich for enhancing the flavour.
6. Serve the sandwich with a side of house fries or wafers and dipping sauce of choice i.e. green chutney/red garlic chutney/garlic mayonnaise.
Note: One can even create an Open Sandwich using all the ingredients. In absence of a Toastie, toast the bread on any pan separately and garnish with cheese.
