Bombay Sandwich

Day 7 of Blogging marathon: The last day of Blogging marathon(6th edition) is all about getting paired randomly with one another participant and swapping recipes from each other's space. So I was paired with SriValli. I don't have to tell many of you who she is.For those of you who don't know, she is the blog author of the extremely popular Cooking for all seasons and Spicing You life. When it comes to blogging she is no new kid on the block. She is also the brain behind this wonderful Blogging Marathon that me and many other girls enthusiastically participate in. I was immensely happy that I got paired with SriValli. Her space has plenty of quick and easy recipe for the current theme that I am blogging about: Cheese. One recipe that caught my eye was the Bombay Sandwich and here is my adaptation of it. Instead of Butter I used "Swiss Cheese".

For those of you who are here for the first time, here are the recipes posted for BM#6:

• Day1: My gargantuan post-work breakfast with Cheesy Eggs on whole wheats Burger bun.
• Day2: Turkish "Spinach And Feta Cheese" Gozleme
• Day3: Spinach and Indian Cottage Cheese "Palak Paneer"
• Day4: Baked Radiattore With Veggies and Cheese
• Day5: Sloppy Joe Tortilla Pizza
• Day6: Berry Cream Cheese Muffins

Now onto the recipe-
Ingredients:
For the Mint-Cilantro Chutney(Makes ~ 1 Cup):

• 1 Cup packed Mint
• 1 Cup Packed Cilantro
• 3-4 Tbsp Red Lentils
• 1" Ginger
• Marble sized Tamarind, cleaned and soaked in 1/4 Cup warm water
• 2-3 Hot Green Chilies
• 1-2 Dry Red Chilies
• 2 Stalks Curry Leaves
• Salt as needed
• 3 Tsp Olive Oil

For the Bombay Sandwich(For 1 Large Serving/2 Small Servings):

• 3 Slices of Pumpernickel Bread
• 4-5 thin Slices of Cucumber
• 5-6 thin Slices Boiled Potato
• 4 thin Slices Tomato
• 2 thin Slices Red Onion
• 3 Wedges(~3-4 Tbsp) Swiss Cheese (I Used Laughing Cow)
• 1 Tsp Olive Oil

Procedure:

• In a pan, heat 1-1/2 Tsp oil and add the red lentils. When it starts turning light brown add both the read and green chilies followed by the ginger and curry leaves. Once the curry leaves start turning crisp, switch off the stove. Cool this and coarsely grind in a blender.

• In the same pan, add the 1-1/2 Tsp Oil and lightly wilt the mint leaves. Takes about a minute.

• Add the Cilantro leaves and switch off the stove. Mix both the leaves and cool.

• Add the leaves to the blender that has coarsely ground lentil mixture along with salt, soaked tamarind and the water it was soaked in.

• Grind it to a fine paste. This is the Mint-Cilantro Chutney.

• Collect the things that you need to assemble the sandwich.

• Spread swiss cheese on one side of all 3 slices. Assemble the sandwich in this order:Slice with cheese side up, 3 tsp of mint-cilantro chutney, 2 slices of cucumber, 3 slices of potato, 1 slice of onion and 2 slices of tomato. Repeat the same thing in the same order one more time.

• Top it with the third slice with the cheese side down.

• In a pan, drizzle 1 tsp of oil and place the sandwich and press it down with a burger press. This step is entirely optional. Let it crisp on one side for a minute. Do not flip.

• Move it to a cutting board. Halve and serve.

Enjoy!