Standing three tiers high, the magniﬁcent Bombay sandwich is a whopper of a construction. It’s available on every street corner, and each stallholder obsesses over their own special blend of spices, vegetables, and chutneys, for that “better than yours” taste. Although it’s a wonder, it’s also a labor of love to make at home, and so in this recipe I’ve attempted to embody its spirit—a sharp, hot green chutney, cheese, and onion—but in a pastry roll that can be made in just minutes.
- 1½ cups roughly chopped cilantro
- ½ cup roughly chopped mint leaves
- 2 tsp. lemon juice
- 2 green ﬁnger (or serrano) chiles, roughly chopped
- 1 tsp. ground cumin
- 1¼ tsp. salt
- 2 Tbsp. canola oil
- All-purpose flour, to dust
- 1 (14-oz.) puff pastry sheet, defrosted
- 1 cup extra sharp cheddar cheese, grated
- ½ of a small red onion, very ﬁnely sliced
- 1 egg, beaten with a pinch of salt
Preheat the oven to 425°F and line a 9-inch x 16-inch baking sheet with parchment paper.
Put the cilantro, mint, lemon juice, chiles, cumin, salt, and oil into a blender, and pulse until you have a smooth chutney that is thick and spreadable. Taste: it should be hot, herby, salty, and sour all at once. If it isn’t, adjust as you see ﬁt.
Sprinkle a little ﬂour over your work surface and lay out the pastry. Spread the surface of the pastry with the cilantro chutney, leaving a 1-inch strip free along the top edge (the side farthest from you). Add the cheddar in a similarly even layer and scatter the onion over the top, then brush the exposed strip with beaten egg.
Roll the pastry in a tight spiral away from you until you have a big jelly roll. Cut the roll into 1½-inch-wide pieces and lay each piece on the baking sheet with a 2-inch gap between them. Brush each cut side with egg, then place in the hot oven and cook for 20–25 minutes or until the tops are golden brown and caramelized. Allow to cool slightly before separating and eating.