Name: Bombay Sandwich
Cook time: 15 min
Total time: 15 min
Yield: 1 servings
Ingredients: 4 Multigrain bread slices; 0 Boiled potatoes (1, sliced); 0 Cucumber (1, thinly sliced); 0 Tomato (1, thinly sliced); 0 Onion (1, thinly sliced); 0 Olive oil spray (minimal for toasting); 0 Salt (as per taste); 0 Black pepper (as per taste); 1 tsp Chaat masala; 0 For Curd Mint Coriander Spread:; 0.5 cup Greek yogurt/Curd; 0.25 cup Mint leaves; 0.25 cup Coriander leaves; 1 tsp Anardana (dried pomegranate seeds); 1 Green chili; 0 Salt (as per taste)

Instructions

Prepare the Spread:
Blend mint leaves, coriander leaves, anardana, green chili, and salt with curd to make a smooth paste.
Prepare Vegetables:
Thinly slice the boiled potato, cucumber, tomato, and onion.
Assemble Sandwich:
Spread the curd mint coriander paste on one side of each bread slice.
Place a layer of potato slices on one bread slice.
Add layers of cucumber, tomato, and onion slices.
Sprinkle salt, black pepper, and chaat masala over the vegetables.
Toast Sandwich:
Cover with another slice of bread (spread side down).
Lightly spray a griddle pan with olive oil.
Toast the sandwich on the griddle pan until both sides are golden brown and crisp.
Serve:
Cut the sandwich diagonally and serve with additional curd mint coriander spread or your favorite low-calorie dip.
Enjoy your healthy Bombay Sandwich!