My family loves a grilled cheese sandwich, and I’m always looking for interesting variations to make on our favorite plain one. We also love Indian food and spices, so this Indian slanted grilled cheese sounded amazing.
There are all kinds of layers of flavor in this sandwich. There is a super delicious homemade chutney that goes into it and can also be used as a dipping sauce. It has green apple, ginger, garlic, cilantro, mint, lime and chiles. Soooo good. There is also a layer of cooked potato that is seasoned with curry leaves, mustard seed, cumin seeds, coriander and chaat masala seasoning, which you can find on my favorite links. Chaat masala seasoning is a spice mixed used on the amazing chaat dishes in India, as well as in all kinds of other dishes.
This sandwich pretty much as it all, tons of flavor, creamy and cheesy, a little spicy and tart/sweet from the chutney. Yum!
Bombay Masala Grilled Cheese
Ingredients
For the chutney:
- 1 Granny Smith apple cored, peeled and cut into chunks
- juice of 1 lime
- 1 inch piece fresh ginger peeled
- 2 garlic cloves peeled
- 1 cup cilantro
- 1/4 cup mint leaves
- 1/8 tsp sugar
- 1-2 serrano peppers seeded and stemmed
- salt to taste
For the potatoes:
- 1 large russet potato
- 2 tbsp oil
- 1 tsp black mustard seeds
- 4 fresh curry leaves optional
- 1 tsp cumin seeds
- 1/4 tsp coriander
- 1/4 tsp turmeric
- 2 serrano chiles seeded, stemmed and small diced
- 1 small red onion diced
- 1/2 cup finely diced green pepper
- salt and pepper
For the sandwiches:
- 8 oz Monterey Jack cheese shredded
- 8 oz cheddar cheese shredded
- 8 slices sourdough or other preferred bread
- butter for frying
- Ketchup, hot sauce, and indian pickles for serving
Instructions
For the chutney:
- Combine ingredients in a small blender jar and add a tbsp at a time of water until you can blend into a thick sauce. Taste and season further if desired.
For the potatoes:
- Peel and cube the potato and cook in boiling water until tender. Drain. Heat a skillet with the oil and add the curry leaves, cumin and mustard seeds and cook for a minute, stirring, until fragrant. Add the potato and allow it to brown up a bit. Add the chaat seasoning and coriander and turmeric. Season with salt and pepper. Cook until the potato mix has browned a bit then set aside in a bowl.
- Heat a little more oil in the skillet and add the onion, pepper and chiles and cook over medium high until just wilted and a little browned. Mix well with the potatoes.
For the sandwiches:
- Brown one side of the bread in butter. On one side, layer some shredded cheese and then the potato mix and some of the chutney and top with as much shredded cheese as you like. I used a mix of both cheeses. Top with the other slice of bread and cook the sandwiches in a little butter until they are golden brown and the cheese is nice and melted. Serve with extra chutney, Indian pickles, ketchup and hot sauce.