Ingredients
Chutney Ingredients
- 2 cups mint leaves, loosely packed (or 1 cup mint and 1 cup cilantro)
- 2 tablespoons chopped green chilies from a 4-ounce can
- Juice of half a lemon
- 1/4 inch piece of ginger root, peeled and roughly chopped
- A pinch of salt
Masala Spice Mix
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
Sandwich Ingredients
- 4 slices sourdough bread or other white sandwich bread
- 1 garlic clove, cut in half
- Butter (for spreading and grilling)
- 1/2 an English cucumber, sliced into thin discs
- 6 ripe cocktail tomatoes or 2 small ripe tomatoes, thinly sliced
- 2 ounces grated sharp cheddar or other melting cheese such as Monterey Jack
- 1/2 red onion, thinly sliced
Instructions
- Make the chutney: Place the mint leaves, chopped green chilies, lemon juice, ginger, and a pinch of salt into a blender and pulse until the mixture is combined and roughly chopped. Transfer to a small bowl.
- Prepare the masala spice mix: In a small bowl, combine ground cumin, cinnamon, coriander, black pepper, and kosher salt. Stir well to mix the spices evenly.
- Prepare the bread: Rub the cut side of a garlic clove on one side of each slice of bread. Place the bread on a workspace, garlic side up, and spread each slice generously with the prepared chutney.
- Assemble the sandwiches: Set aside two buttered slices as sandwich tops. On the chutney-spread bottoms, layer cucumber slices in a single layer. Sprinkle a few pinches of masala spice over the cucumbers. Add a layer of tomato slices, followed by more masala sprinkling. Next, add the grated cheese, more masala, and then the thinly sliced red onions with a final sprinkling of masala.
- Grill the sandwiches: Top with the reserved bread slices, chutney side down. Butter the tops if desired. Grill the sandwiches either in a panini maker or in a heavy skillet like cast iron with a little butter until the bread is crisp and golden brown and the cheese has melted, flipping once for even cooking.
- Serve warm: Remove the sandwiches from the heat and serve immediately while warm. Enjoy the spicy, herby, cheesy flavors of this Mumbai street food-inspired sandwich.
Notes
- You can adjust the green chilies quantity based on your preferred spice level.
- If you don’t have a panini press, a heavy skillet will work for grilling the sandwiches.
- Use freshly grated cheese for better melting and texture.
- For a gluten-free version, substitute the bread with a gluten-free alternative.
- Leftover chutney can be refrigerated and used as a dip or spread for other dishes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Indian
