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Triangles of Vegan Bombay Sandwich with Chutney.
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5 from 7 votes

Vegan Bombay Cheese Sandwich with Chutney

An easy recipe for an Indian spiced vegan Bombay cheese sandwich with salad, chutney and a bit of crunch. You'll love it!
Prep Time5 minutes
Total Time5 minutes
Course: Easy Vegan Sandwiches & Wraps
Cuisine: Indian, vegan
Servings: 2 sandwiches
Calories: 637kcal
Author: Jacqueline Meldrum

Ingredients

  • 4 slices wholemeal bread
  • 120 g vegan cheddar (grated)
  • 3 tablespoons vegan mayo
  • 2 haldfuls salad leaves
  • 4 tablespoons mango chutney
  • 4 tablespoons Bombay mix (as little or as much as you like)
US Cup Measures - Metric

Instructions

  • Mix the grated cheddar with mayo until well combined.
  • Spread each slice of bread with mango chutney.
  • Now to build your sandwich. First add your cheese mixture to both your sandwiches and spread evenly.
  • Top with salad leaves (and tomato or cucumber too if you like), then top with Bombay mix.
  • Top with your other slice of bread, cut in half and enjoy!

Notes

Here are a few swaps and extras for your Bombay veg sandwich.
  • Toast it - add it to a grill to toast the bread and melt the cheese
  • Herbs - add fresh coriander (cilantro) to the mayo
  • Carrots - add grated carrot to the cheese mix
  • Red pepper - add finely sliced red pepper to the cheese mix
  • Indian green chutney - add a green Indian chutney instead of mango chutney
 
This sandwich is best made fresh.
If you must make it the night before, skip the Bombay mix and add it just before you tuck into your sandwich.
If you put the Bombay snack mix in ahead of time, it will lose it's crunch.

Nutrition

Serving: 1 sandwich | Calories: 637kcal | Carbohydrates: 68g | Protein: 9g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 985mg | Potassium: 173mg | Fiber: 6g | Sugar: 22g | Vitamin A: 76IU | Vitamin C: 4mg | Calcium: 142mg | Iron: 2mg
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