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Mumbai Toastie

A classic grilled cheese sandwich gets amped up with exotic Indian additions like a fresh mint chutney and curry spices.  Not your everyday grilled cheese!

Course Main Course
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 1

Ingredients

  • 1/2 green chilli seeded and chopped
  • handful of cilantro leaves torn
  • 8 sprigs mint leaves torn
  • 1 garlic clove minced
  • sea salt
  • 1/2 tsp granulated sugar
  • 1/2 lemon juiced
  • 2 slices white bread (I used sourdough)
  • 1/2 cup cheddar cheese shredded (or 2 oz, thinly sliced)
  • 1 tomato thinly sliced
  • 1/4 red onion thinly sliced
  • pinch ground cumin
  • pinch ground coriander
  • pinch ground ginger
  • pinch ground cinnamon
  • unsalted butter

Instructions

  1. For the Chutney:

    Combine the chilli through to sugar in a mortar and pestle.  Pound well.  You could chop everything together, but chutney is better if it has a good pounding.

    Add lemon juice.

  2. Spread the chutney on both slices of bread.  Lay the cheese, tomato and onion on one slice.  Sprinkle with the ground spices.  Set the other slice of bread on top, enclosing the chutney.

  3. If you have a sandwich grill, use it, buttering the outside of the sandwich as usual.  If not, melt a walnut sized lump of butter in a skillet set on medium heat.  Cook each side for at least 3 minutes, till golden and the cheese is bubbling.

    I find that putting a lid on the skillet will help the cheese melt.  Don't be tempted to rush it be raising the heat.  It will only scorch the outside of the bread before the inside gets cooked through.  And don't squish with a spatula either! Flip once the first side is browned and the cheese has started to melt, which will help the sandwich stick together when flipping.  Brown the other side.