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Mumbai Sandwiches Recipe - The Washington Post

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This quick riff on some famous Indian street food proves that grilled cheese sandwiches are not just for cozying up to warm tomato soup. Boiled potatoes, a green chutney and crunchy vegetables are common components; here, we've used Taleggio cheese instead of the spuds.

If your palate prefers more spice, you might like to add a sprinkle of ground cumin or ground red chili pepper as well.

This recipe calls for a panini press; you can cook the sandwiches in a skillet or grill pan as well (a la grilled cheese).

Serve with a green salad or chips.

You'll have some leftover chutney, which is great stirred into scrambled eggs.

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Ingredients

measuring cup

Servings: 2

For the chutney

For the sandwiches

Directions

  • Step 1

    For the chutney: Peel the ginger and coarsely chop it. Seed the chili pepper, if desired, then coarsely chop. Transfer those two ingredients to a food processor along with the mint and cilantro. Squeeze in the juice of the 1/2 lemon and add the salt. Pulse to form a chutney that is a bit coarser than a thick pesto. Transfer to a bowl; the yield is about 3/4 cup.

  • Step 2

    For the sandwiches: Preheat a panini press. Place a piece of plastic wrap on a cutting board, then arrange the 4 slices of bread on it.

  • Step 3

    Meanwhile, cut the cucumber and red onion into very thin slices. Cut the tomato into slightly thicker slices. Cut the cheese into thin slices, as needed.

  • Step 4

    Whisk together the garam masala and cinnamon in a small bowl.

  • Step 5

    Cut the garlic clove in half lengthwise; rub the cut sides on one side of each piece of bread. Butter both sides of each bread slices. Spread a generous layer of the chutney on the top sides of two pieces of buttered bread.

  • Step 6

    Layer the chutney-spread slices with the cucumber, then sprinkle with a little of the masala mixture. Repeat this process with a layer of tomato, then cheese, then onion. Carefully top with the remaining slices of bread.

  • Step 7

    Place the sandwiches in the panini press; close and cook for a few minutes, just until golden brown and sizzling, and the cheese has melted a bit.

  • Step 8

    Cut each sandwich in half; serve warm.

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    Nutritional Facts

    Per serving (using half the chutney)

    • Calories

      360

    • Fat

      19 g

    • Saturated Fat

      12 g

    • Carbohydrates

      37 g

    • Sodium

      810 mg

    • Cholesterol

      50 mg

    • Protein

      11 g

    • Fiber

      4 g

    • Sugar

      4 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from a recipe by London food writer Helen Graves at GreatBritishChefs.com.

    Tested by Bonnie S. Benwick.

    Published July 4, 2016

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