Bombay Vegetable Club Sandwich

Discover the vibrant flavors of Mumbai with our Bombay Veg Sandwich, featuring fresh cilantro-mint chutney, crisp vegetables, and a deliciously toasted finish. Perfect for a quick, healthy, and satisfying meal!

Serves: 4

Ingredients

Chutney:

1 bunch cilantro, rinsed, and the last 2 inches of the cilantro stalk removed, then roughly chopped

1/4 cup fresh mint leaves

1 jalapeno

1 teaspoon salt

8 slices white bread

4 Tablespoons unsalted butter, at room temperature

1 English cucumber, thinly sliced

2 beefsteak tomatoes, thinly sliced

1 medium-size red onion, thinly sliced roundels

1 large Idaho OR Yukon Gold potato, boiled

1 cooked beet

2 teaspoons Rupen's Red Chili Paste (TAMBDA)

1 Tablespoon sea salt

1 Tablespoon ground black pepper

Instructions

Peel the potato and cut in 1/4 inch thick roundels and set aside.

Prepare chutney by adding all the 'Cilantro Chutney' ingredients in a blender along with half a cup of water and puree. Remove and set aside.

Place all the bread slices on a large plate/cookie sheet.

Apply butter on one side of all the bread slices. Apply Cilantro Chutney on four of the bread slices.

Place one of each - cucumber, tomato, onion, potato, and beet slice on the bread slices that you applied chutney on.

Use the bread slice with no chutney on it and apply the Red Chili Paste on one side.

Place the bread on top of the vegetables (chili paste side down).

Apply butter to your panini press OR a toaster and a little butter on both sides of the bread. Toast based on your manufacturer's instructions. Serve.