Bombay Sandwiches
Ingredients
For the potatoes:
2 medium potatoes peeled
½ teaspoon kosher salt
For the onions:
1 small red onion thinly sliced
Juice of 1 lemon
1 teaspoon kosher salt
½ teaspoon chaat masala plus additional for sprinkling
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon Kashmiri chili powder
To assemble the sandwiches:
8 slices of soft sandwich bread like country buttermilk bread or brioche
6 tablespoons butter at room temperature
Cilantro-Mint Chutney
2 cups shredded cheese sharp white cheddar, Monterey jack, mozzarella, optional
1 large tomato thinly sliced
1 small cucumber thinly sliced
Directions
To make the potato filling, heat a pot of water with ½ teaspoon salt to a boil. Add the potatoes and cook until they are tender, about 20 minutes. Drain and slice the potatoes about ¼-inch thick.
To prepare the onions, in a medium bowl, toss the red onion, lemon juice, chaat masala, cumin, coriander, and chili powder together.
To make the sandwiches, spread a generous layer of butter on one side of each of the bread slices. Spread Cilantro Mint Chutney on top of the butter.
If using cheese, top half of the bread slices (butter and chutney side up) with some of the cheese.
Next layer half of the bread slices with potatoes, tomato, cucumber, and some of the seasoned red onions. Top with the remaining cheese, if using.
Add the remaining bread slices (topped with butter and chutney) on top (butter and chutney side down).
Heat about 2 tablespoons of the butter in a large skillet over medium-high heat until the butter is melted and bubbling. Add the sandwiches (you’ll probably need to cook 2 or 3 at a time) to the skillet and cook for 3 to 5 minutes on each side, adding additional butter as needed, until the outsides are crisp and golden brown and the cheese, if using, is melted. Repeat with the remaining sandwiches.
Remove the sandwiches from the pan, cut in half, and serve hot, sprinkled with more of the chaat masala.
