BOMBAY MASALA CHILE CHEESE TOASTIES
Melty, cheesy, crunchy, spicy: these sandwiches, a street food favorite in India, check all the boxes.
Provided by Tara O'Brady
Categories Lunch Sandwich Apple Lime Lime Juice Ginger Garlic Cilantro Mint Chile Pepper Curry Cumin Coriander Potato Onion Bell Pepper Tomato Cheese Monterey Jack Butter Peanut Free Tree Nut Free Soy Free Vegetarian
Yield Makes 4
Number Of Ingredients 29
Steps:
- Hari chutney:
- Purée apple, lime juice, ginger, garlic, cilantro, mint, sugar, a pinch of salt, and 1-2 chiles, depending on how spicy your chiles are and your heat preference, in a blender, scraping down sides and adding water by the tablespoonful, until a smooth paste forms. Taste and season with more salt or sugar if needed. (You should have about 1 cup, which is more than you'll need for the sandwiches. Color will fade as it sits.)
- Do ahead: Chutney can be made 3 days ahead. Transfer to an airtight container; cover and chill.
- Filling and assembly:
- Heat oil in a medium cast-iron or nonstick skillet over medium. Add mustard seeds and cook until popping, about 30 seconds. Add curry leaves and cumin seeds. Cook, stirring with a wooden spoon, until slightly darkened in color, about 1 minute. Stir in coriander, turmeric, asafetida (if using), and 1-2 chiles. Crumble potato into pan in large pieces and add salt. Cook, coarsely mashing and tossing potatoes to coat, until warmed through, about 2 minutes. Fold in cilantro and chaat masala. Transfer filling to a bowl. Wipe out pan and reserve.
- Arrange 4 slices of bread on a cutting board. Spread some chutney over each slice. Divide filling among slices and top with red onion, green pepper, then cheese. Spread 1 side of remaining 4 bread slices with more chutney and close up sandwiches. Spread ghee over outside of top slices of bread.
- Heat reserved pan over medium. Working in batches if needed, melt a small knob of ghee in pan, then arrange sandwiches, buttered side up, in pan. Cook until golden brown underneath, about 4 minutes. Turn over and cook, pressing down occasionally with the back of a spatula or the bottom of a saucepan, until cheese is melted and other side is golden brown, about 4 minutes.
- Serve toasties with extra chutney and ketchup alongside.
- Chef's note: Sandwiches can be made in a panini or sandwich press as well, or ideally a toastie maker.
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Abhishek Xattri
[email protected]These toasties sound delicious. I'll have to give them a try.
Last Rusike
[email protected]I can't wait to try these toasties!
Harmony Agbamu
[email protected]These toasties are a must-try for anyone who loves Indian food.
irsa Khan
[email protected]I'm definitely making these toasties again.
Steven Allen
[email protected]These toasties are so good! I love the spicy flavor of the Bombay masala.
Kiran Chy
[email protected]I made these toasties for my kids and they loved them! They're a great way to get them to eat their vegetables.
Davidy Joshua
[email protected]These toasties are perfect for a party or potluck. They're easy to make ahead of time, and they can be reheated in the oven or toaster oven.
Jasmine Bauer
[email protected]I love the combination of flavors in these toasties. The Bombay masala adds a nice kick of heat, and the cheese is gooey and melted.
Brycen
[email protected]These toasties are so easy to make, and they're perfect for a quick and easy lunch or dinner.
Mary Blay
[email protected]I made these toasties for a party and they were a huge success! Everyone loved them, and I even got asked for the recipe.
Minhal Sherazi
[email protected]These Bombay masala chile cheese toasties were a hit with my family! The combination of flavors was perfect, and the cheese was gooey and melted just the way we like it.