This ultra-crispy toastie is stuffed with masala potatoes, melting cheese, beetroot, onions and, wait for it... An extra slice of toast soaked in GOD TIER green chutney — a.k.a. the “Moist Maker”. The whole stack is finished off with crunchy sev (crunchy chickpea flour noodles).
Prep Time45 minutesmins
Cook Time20 minutesmins
Total Time1 hourhr
Course: Lunch, Main Course
Cuisine: Indian
Keyword: grilled cheese, sandwich, street food, toastie
Servings: 2sandwiches
Author: Sanjana
Ingredients
6sliceswhite sandwich bread
2tbspbuttersoftened
1/2small red onionsliced into narrow rings and separated
1small beetrootthinly sliced
1tomatofinely sliced into rounds
30gCheddar
30glow-moisture mozzarella
For the green chutney:
50gfresh corianderincluding stalks
10-15fresh mint leaves
25cashewssoaked in hot water for 30 minutes
2green chilliesor to taste
1clovegarlic
2tbsplemon juice
1/2tspsalt
2tspsugar
2tbspwater
For the potato filling:
2medium-sized potatoes
1tbspoilI used rapeseed
1tspmustard seeds
2tbspchopped coriander leaves
1/4tspturmeric
1/4tspsalt
To garnish:
25gsev
Extra cheeseoptional
Fried green chilliesoptional
Instructions
To make the potato filling:
Steam, microwave or bake the potatoes until tender. Allow to cool slightly and then peel off the skin. Roughly mash the potatoes.
Heat the oil in a pan and add the mustard seeds. Allow to crackle and then add the coriander leaves, turmeric, salt and potatoes. Mix well to combine and then switch off the heat. Allow to cool.
To make the chutney:
Add all the ingredients to a small blender and blend to a smooth purée. Set aside.
To build the sandwich:
Toast two slices of bread and cut off the crusts.
In a bowl mix the two cheeses together.
Butter one side of a slice of non-toasted bread and place onto a plate, buttered-side down. Spread 2 tsp green chutney on the plain side and spread half the cooled potato filling on top. Sprinkle with a small amount of cheese.
Top with tomatoes, onions and a little more cheese.
Next, soak one of the crustless toast slices in green chutney. Place directly on top of the cheese.
Add another sprinkle of cheese and then arrange the beetroots on top. Top with more cheese and another slice of bread spread with green chutney. Place the bread onto the sandwich chutney-side down and then butter the outside.
Carefully lift the sandwich and place it in a pre-heated frying pan. Cook over a medium-low heat for 5 minutes until golden brown. Press the sandwich using a flat spatula or similar while it cooks to ensure good adhesion of layers, proper contact of bread to pan and thorough cooking. Flip and repeat the same for the other side.
Build and cook the second sandwich in the same way.
Remove from the pan and cut diagonally into triangles. Optional: Spread more green chutney on top and sprinkle with sev. Serve immediately.