10 Indian Sandwich Recipes and Fillings to Enjoy

If you want something that is a simple snack and has Desi spices, then an Indian sandwich is an option to go for.

The fillings are crammed with various Indian spices to create something typically seen in Indian cuisine. Putting them between slices of bread turn it into a delicious snack.

They provide a great alternative to the standard sandwich and highlight how versatile the food is. There are a plethora of food items which can go into a sandwich.

An Indian sandwich is similar because a lot of ingredients can taste great as a sandwich, but these burst with flavour in every mouthful.

Some fillings are even Indian dishes which have been altered to go between bread.

Although they may seem complicated, they are actually relatively simple.

These recipe guides will help ensure that sandwich making will be easy and the result will be a tasty snack. Here are 10 Indian sandwich recipes to enjoy.

Bombay Vegetable Grilled Sandwich

A grilled sandwich is delicious because the filling is warmer and the slight crunch of the bread adds a whole new level of texture.

A Bombay vegetable sandwich is a great option to try as it combines multiple vegetables into one meal.

As a result, there is a range of flavours and textures especially combined with the array of spices.

This snack is famous throughout India and is one of the menu options at many sandwich stalls.

Ingredients

• 12 slices of bread
• Butter, as required
• 2 potatoes, boiled and sliced
• 1 medium cucumber, sliced
• ½ green bell pepper, sliced
• 2 small tomatoes, sliced
• 1 onion, sliced
• 1 cup of grated cheese (optional)

For the Sandwich Masala

• 2 tbsp cumin seeds
• ½-inch cinnamon stick
• ½ tsp cloves
• 1 tsp black peppercorns
• 1 tsp fennel seeds
• 1 tsp black salt
• ½ tsp dry mango powder

For the Chutney

• 1 cup of mint leaves
• 1 cup of coriander
• 3 Green chillies
• ¼-inch ginger
• ½ tsp chaat masala
• ¼ black salt
• 1½ tsp lemon juice

Method

1. For the masala, dry roast the whole spices on low heat, stirring constantly. When fragrant, remove from the heat and set aside to cool completely.
2. Place the cooled spices into the grinder along with the salt and mango powder. Grind into a fine powder and set aside.
3. Make the chutney by taking all the ingredients and placing into a blender with a little water and blend into a smooth paste.
4. Make the sandwich by heating a griddle pan. As it is heating, assemble the sandwich.
5. Take three slices of bread and spread butter and chutney on each slice.
6. Assemble in this order: potato, cucumber, onion, second bread slice, green pepper, tomato and cheese. Sprinkle the sandwich masala on each vegetable layer. Close with the third bread slice.
7. Carefully, place the sandwich on the griddle pan and grill until it becomes golden brown and crispy. Gently flip it over and grill the other side.
8. Once both sides are golden, place on a plate and slice into half.
9. Repeat the process with the rest of the sandwiches.

This recipe was inspired by Spice up the Curry.

Chilli Cheese Sandwich

The cheese toastie is a popular choice when it comes to sandwiches and this chilli cheese recipe is a delicious variation.

The mixture of gooey cheese along with the subtle hints of spice is a delicious combination as the mild cheese has an injection of flavour.

Butter is spread on the outside of the bread. This crisps up the bread but it also prevents the cheese from becoming congealed.

You can use whatever cheese you prefer. But no matter what, the result is a delicious and filling snack which can be enjoyed at any time.

Ingredients

• A ½ cup of cheese, grated
• A ½ cup of bell peppers, chopped
• 1 green chilli, finely chopped
• 2 tbsp coriander leaves
• ¼ tsp black pepper powder
• A ¼ cup of onions, finely chopped
• 4 slices of bread
• ¼ tsp red chilli flakes
• Butter, to spread on the bread
• 3 tbsp green chutney
• Salt, to taste

Method

1. Place half of the cheese into a bowl. Add the bell peppers, onion, green chillies and coriander. Mix then add salt, pepper and chilli flakes. Mix well then set aside.
2. Heat a griddle pan on medium heat. As it heats up, apply the butter on the bread slices, then spread the chutney on both slices.
3. On one slice, spoon on the cheese and pepper mixture, sprinkle a little cheese on top, then close with the other slice.
4. Apply butter on the top surface of the bread, then place buttered side down into the pan and cook until it becomes crisp.
5. Apply butter on the other slice of bread then gently flip over.
6. Once both sides are crispy, remove from the pan and place on a plate. Cut into half then serve.

This recipe was inspired by Spice up the Curry.

Tandoori Chicken Sandwich

Tandoori chicken is considered to be a classic within Indian cuisine. As a sandwich, it is an enjoyable treat.

The recipe uses a marinade full of ingredients to create an authentic tandoori chicken. The chicken is then placed onto grilled bread and covered with onions and tomatoes.

The onion adds an extra bite to the already flavourful chicken, while the condiments spread on the bread adds a refreshing touch.

Ingredients

• 2 tbsp fresh yoghurt
• 250g boneless chicken (cubed or fillets)
• 4 bread slices
• ¼ tsp black pepper
• 1 tsp ginger-garlic paste
• ½ tsp red chilli powder
• A pinch of turmeric
• ½ tsp garam masala
• ¼ tsp dry mango powder
• ½ tsp dry fenugreek leaves, crushed
• ½ tsp coriander powder
• Green chutney/mayonnaise
• 2 tbsp butter
• 1 onion, cut into rings
• 1 tomato, cut into rings
• Salt, to taste
• ¼ tsp chaat masala (optional)
• A few coriander leaves

Method

1. Place the yoghurt into a bowl then add chilli powder, pepper, ginger-garlic paste, garam masala, coriander powder, turmeric, chaat masala, salt and fenugreek leaves. Mix well.
2. Place the chicken into the marinade. Ensure that they not large or thick. Coat well then set aside for at least 30 minutes.
3. Butter the bread and place into a hot griddle pan. Once both slices are golden, set aside.
4. In the same pan, heat some oil then add the chicken. Make sure that they are cooked through on both sides.
5. Spread the green chutney or mayonnaise onto the bread and place the cooked chicken onto it.
6. Add the tomatoes, onions and coriander leaves. Cover with the other slice of bread then serve.

This recipe was adapted from Indian Healthy Recipes.

Paneer Cheese Toastie

A paneer cheese toastie is a delicious Desi alternative to the classic snack. The spicy flavour provides a great contrast to the mellow flavour of the cheese.

The tomato has a slightly acidic flavour to offset the spices. It also uses mozzarella cheese for an extra depth of flavour as it has a different taste to the paneer.

It is a simple sandwich recipe, which can be eaten at any time of the day. While it can be made a number of ways, it is best cooked in a griddle pan.

Ingredients

• 1½ cups of paneer, crumbled
• 200g mozzarella cheese, grated
• 1 Onion, finely chopped
• 1 Medium tomato
• 1 tbsp oil
• ½ tsp cumin
• 1 Green chilli, chopped
• 1 tsp ginger-garlic paste
• ¼ tsp turmeric
• ½ tsp red chilli powder
• ½ tsp garam masala
• ½ tsp dried fenugreek leaves
• 1 tbsp butter
• Red chilli flakes, as needed
• Salt, to taste
• A handful of coriander leaves, chopped

Method

1. Heat a pan with oil and add cumin. When they start to sizzle, add the onions and chillies. Fry until the onions become golden.
2. Add the ginger-garlic paste and cook until the raw smell goes away. Add the tomatoes and turmeric before seasoning with salt.
3. Cook until the tomatoes soften then add the garam masala and red chilli powder. Mix well.
4. Add the paneer and stir until well coated. Add the coriander leaves and fenugreek leaves. Cook for one minute then turn off the heat.
5. Spread the butter on one side of the bread then place buttered side down. Add the paneer mix to the bread then add the mozzarella.
6. Cook with a lid and toast on a low heat until the cheese melts. Once done, serve.

This recipe was inspired by Indian Healthy Recipes.

Desi Omelette Sandwich

There is nothing like an omelette sandwich and this Desi-style one is no exception.

It is popular street food in India and there are many variations which are enjoyed as breakfast.

This one uses onions and chillies in the egg. They add a hint of bitterness and heat to the whole dish and the pepper offsets that with it’s more mild taste.

The cheese makes it even better as it melts to create a rich, filling snack.

Ingredients

• 2 bread slices
• 1 large egg
• 1 tbsp bell pepper, chopped
• 2 tbsp onions, chopped
• 1 green chilli, chopped
• A pinch of turmeric
• Black pepper, crushed (optional)
• 2 Pinches of chaat masala
• 1½ tsp oil
• Salt, to taste
• Butter, for spreading
• Cheese, grated

Method

1. Crack the egg into a bowl and beat until frothy. Add the onion, chillies, coriander and bell peppers. Sprinkle in salt and turmeric then beat until everything has combined.
2. Heat oil in a pan and when hot, pour the egg and cook until the bottom begins to firm up. Meanwhile, butter the bread.
3. As the egg cooks, use a spatula to shape into a square. Flip it and fry until it has fully cooked. Flip it again and place the cheese onto the omelette.
4. Lift up the egg, then place the bread into the pan. Put the egg onto the bread, place the top slice of bread and toast until the cheese melts.
5. Once melted, remove from the pan, cut into half and serve.

This recipe was inspired by Indian Healthy Recipes.

Moong Daal Fried Toast

This Desi fried toast is one which you must try especially if you enjoy eating moong daal.

It is an innovative creation, which has a fantastic flavour and a texture, which is bound to be a unique experience for the tastebuds.

The slices of bread are topped with a coarse and thick batter of moong dal. Crunchy vegetables are added along with lemon juice, coriander and green chillies for an intense flavour.

This is an Indian sandwich recipe which may seem strange, but it may become a popular snack option.

Ingredients

• A ¾ cup of yellow moong daal
• 1½ tbsp green chillies, roughly chopped
• A ¼ cup of onions, finely chopped
• A ¼ cup of cabbage, finely chopped
• 10 bread slices
• ¼ tsp asafoetida
• 1 tbsp gram flour
• ½ tsp lemon juice
• ½ tsp baking soda
• 1 tbsp coriander, finely chopped
• Salt, to taste
• Oil, for cooking

Method

1. In a deep bowl, cover the daal in water and set aside for two hours. Drain well before using.
2. Place the daal and green chillies into a blender and blend into a coarse mixture using a quarter cup of water.
3. Transfer the mixture to a deep bowl then add the cabbage, onions, asafoetida, gram flour, baking soda, lemon juice, coriander and salt.
4. Mix well then divide the mixture into 10 portions.
5. Place the bread on a clean surface and spread one portion of the mixture over it. Ensure that it is evenly spread.
6. Heat oil in a non-stick griddle. When hot, place the bread topping side facing down and cook until it becomes golden brown. Flip to cook the other side.
7. Once done, remove from the pan, cut diagonally and serve immediately.

This recipe was adapted from Tarla Dalal.

Aloo Toast Sandwich

Aloo toast sandwiches are a popular street food of India. Mashed potatoes, tomato, onion is combined with savoury masala to create a mouthwatering dish.

All the flavours compliment each other and the chutney, which is spread on the crispy bread takes it to a new level.

The mixture of vegetables makes it a filling vegetarian option. While it can be made in a sandwich grill, it can also be made on a griddle pan on the stove.

Ingredients

• 6 Bread slices
• 1 Tomato, sliced
• 1 Onion, sliced
• ½ Bell pepper, sliced lengthways
• A ½ cup of green chutney
• ½ tsp chaat masala
• ½ tsp black pepper
• Salt, to taste
• 4 tbsp butter

For the Potato Masala

• 3 Potatoes, peeled and boiled
• 1 Onion, finely chopped
• 2 Green chillies, finely chopped
• 1 tsp mustard seeds
• 1 tsp lemon juice
• ½ tsp turmeric
• 4 tbsp coriander leaves, finely chopped
• 1 tbsp oil

Method

1. Mash the potatoes using a large spoon until no there are no large lumps.
2. Meanwhile, heat oil in a pan and add the onions and green chilli. Cook until the onions turn translucent then add the turmeric. Cook for one minute.
3. Add the potatoes, coriander leaves and lemon juice. Season with salt. Mix well and cook for a minute before turning off the flame.
4. Generously spread butter on each slice of bread. Spread the chutney on each slice then spread four tablespoons of the potato masala.
5. Place two slices of tomato and two slices of onion over the potato.
6. Place a few slices of pepper and pour some chaat masala. Season with salt and pepper.
7. Cover with the top slice and butter the outer sides of both slices of bread.
8. Place in a preheated griddle pan and cook until golden and crispy. Gently flip over and cook until golden.
9. Remove from the pan and serve.

This recipe was inspired by Food Viva.

Lamb Pitta Toastie

This delicious lamb toastie is an ideal alternative to kebabs as it still uses spiced mince, but it is spread inside pitta bread and toasted on a griddle pan.

When served alongside a salad, the range of textures makes the whole thing irresistible.

When toasted, the pitta bread firms up and becomes crispy while the meat cooks but remains moist and tender.

It is perfect as a lunchtime snack or even as part of an evening meal.

Ingredients

• 400g minced lamb
• 1 Onion, finely chopped
• 4 Pitta bread
• 1 Chilli, finely chopped
• 8 Slices of cheddar cheese
• 1 tsp cumin seeds, crushed
• 2 tsp garam masala
• Salt, to taste
• Black pepper, to taste
• A handful of coriander, finely chopped

Method

1. In a large bowl, place the lamb, onion, coriander, cumin, salt and pepper. Mix well using a fork. Cover and refrigerate for 20 minutes.
2. Smear a little oil using kitchen paper on the griddle pan then heat on medium.
3. Cut along one side of the pitta bread to make an opening, then spoon in the filling. Spread it to the edges then press the pitta to close it.
4. Place on the grill and cook for five minutes on each side or until the filling is cooked through and the bread is crisp.

This recipe was inspired by Hari Ghotra.

Spicy Chickpea Patty Sandwich

This is a healthy vegetarian sandwich, which uses chickpeas, potatoes and several spices.

It is then placed into a soft bread roll of your choice. The result is a spicy filling which is mellowed out by the bread.

The spinach and yoghurt mix provides a refreshing touch as it cools down the palette after experiencing the intense heat from the chickpea filling.

The yoghurt also has a slight tanginess for even more flavour to the already delicious sandwich.

Ingredients

• 4 bread rolls of your choice
• 2 tbsp oil
• Lettuce leaves
• 1 Tomato, thinly sliced

For the Patties

• 140g can of chickpeas
• A ½ cup of potatoes, boiled and mashed
• 1 green chilli, finely chopped
• ¼ cup plain breadcrumbs
• 1 tsp ginger, finely shredded
• ½ tsp cumin seeds
• ¼ tsp black pepper
• Salt, to taste
• 2 tbsp coriander, chopped
• 2 tbsp oil

For the Yoghurt Spread

• A ½ cup of greek yoghurt
• A ½ cup of spinach, finely chopped
• 1 green chilli, finely chopped
• 1 tsp ginger, finely shredded
• Salt, to taste
• Black pepper, to taste

Method

1. To make the yoghurt spread, mix together all the ingredients then set aside.
2. Drain and wash the chickpeas then place into a large bowl. Mash until almost smooth. Add all the patty ingredients except for the oil and mix together.
3. Bring it together like a dough, then divide into four equal portions.
4. Generously grease a frying pan, then heat on medium heat. When hot, place the patty into the pan and oil the top of them.
5. Fry for five minutes or until both sides turn golden brown.
6. Slice the bread rolls and lightly oil them on both sides. Toast them in a hot skillet on both sides.
7. Once done, spread the yoghurt on both sides then place the chickpea patty. Place the tomato slice and lettuce on top.
8. Finally, cover with the top bun and serve.

This recipe was inspired by Manjula’s Kitchen.

Dahi Wala Toast (Yoghurt Sandwich)

While some sandwich fillings can be heavy, this one is light and perfect as a snack because it has a yoghurt filling.

It is a refreshing snack but it is flavourful as it also has cabbage and carrot. The ginger is also a great addition as it adds a hint of citrus.

People may be sceptical that the yoghurt may cause the bread to go soggy. Therefore, it is essential that firm bread is used to prevent this from happening.

Ingredients

• 4 Firm bread slices
• ¼ tsp mustard seeds
• 2 tbsp softened butter

For the Filling

• 1 cup of plain yoghurt
• A ¼ cup of cabbage, shredded
• A ¼ cup of carrots, shredded
• 1 tsp ginger, finely chopped
• 2 tbsp coriander, finely chopped
• ½ tsp Green chilli, minced
• Salt, to taste
• Black pepper, to taste

Method

1. Gently squeeze the excess water from the yoghurt using a strainer lined with muslin.
2. Add the rest of the ingredients to make the filling and mix well.
3. Spread the mix over two slices of bread and cover them with the other slice.
4. Grease a skillet with half a teaspoon of butter then heat on medium heat. Add the mustard seeds. When they sizzle, place the sandwich into the pan and brush the butter on top of the slice.
5. Grill on both sides until they become golden brown.
6. Remove from the pan and serve alongside a salad of your choice.

This recipe was inspired by Manjula’s Kitchen.

These delicious recipes showcase how versatile a sandwich can be. The fillings incorporate Desi flavours, with some being dishes within Indian cuisine. They are put between two slices of bread.

All of these Indian sandwich fillings have a range of flavours and can be enjoyed at any time of the day.

While these recipes provide a guide, you can modify some of the ingredients for your own personal preference.

When you want to make a sandwich filled with flavour, these delicious fillings are an ideal option to try.