Stuffed with peppers, spices, potato, cheese and green chutney, one of my favourite cheese toastie is so moreish.
• Prep and cook time: 30 minutes
• Yield: Serves 4
• butter softened
• 8 slices emmental
• 1 tsp chaat masala
• 8 slices soft white bread
• 1/2 red onion, finely chopped
• 1/2 green pepper, finely chopped
• 300g potatoes, boiled until tender, peeled and diced
For the green chutney:
• 50g mint leaves
• 1/2 lemon juiced
• a pinch caster sugar
• 1 green bird's-eye chilli
• 1/4 red onion, chopped
• 3cm ginger chuck, chopped
• 1 tbsp pistachio kernels, soaked in just boiled water for 20 minutes
- Blend all the chutney ingredients with a good splash of water to a thick paste. It will make more than you need but keeps well in an airtight container in the fridge.
- Put the cooked potatoes in a large bowl and mix in the chaat masala. Add the green peppers and red onion, and mix well.
- Lay the bread slices on a board and spread butter generously on each slice. Now spread a layer of green chutney on four slices, and divide the potato filling between the other four slices, topped with couple of slices of cheese on each. Make four sandwiches by lightly pressing the slices together.
- Spread more butter on the outsides of the sandwiches. Heat a large non-stick frying pan over a medium heat. Fry the first sandwich with a lid on for 2 minutes until the base goes crispy, light brown and evenly coloured. Turn over using a spatula and fry the other side for 2 minutes with the lid on.
- Make the remaining toasties in the same way and serve warm with more chutney, ketchup or hot sauce.
This great family recipe is thanks to Olive at https://www.olivemagazine.com/recipes/vegetarian/bombay-chilli-cheese-toastie/