Bombay Cheese Toastie
PREP TIME: 15 MINS
COOKING TIME: 20 MINS
SERVES: 4
INGREDIENTS
1/4 cup ghee, softened
1/2 red onion, finely diced
1 clove garlic, crushed
1 teaspoon yellow mustard seeds
1 tablespoon Korma curry paste (eg. Patak’s)
1 red capsicum, deseeded and finely diced
1 cup leftover mash potato
1/2 cup Gruyere cheese, grated
1/4 cup coriander, roughly chopped
Salt flakes and freshly ground black pepper
1/2 cup mozzarella cheese, grated
8 thick slices sourdough bread
GREEN CHUTNEY
1/3 cup mint leaves, chopped
1/3 cup coriander, chopped
1 green chilli, deseeded (optional) & diced
1 clove garlic, crushed
1/2 cup desiccated coconut
2 teaspoons ginger, grated
1/4 cup (60ml) vegetable oil
2 tablespoons lemon juice
Salt flakes and freshly ground black pepper
METHOD
Step 1
For the chutney, place all the ingredients together in a blender, pulsing to a smooth paste. Place in a serving bowl and set aside until required
Step 2
For the filling, heat 1 tablespoon ghee in a small saucepan over a medium-low heat. Add onion, garlic, mustard seeds and curry paste, stirring to combine. Cover and cook for 5 minutes, adding capsicum halfway through cooking. Add mash potato, stirring continuously until warmed through. Remove from heat, add Gruyere, coriander, salt and pepper, stirring to combine. Allow to cool completely.
Step 3
Evenly divide potato mixture between four slices of bread, spreading evenly and top with mozzarella. Spread 1 tablespoon chutney on each remaining slice of bread, before placing on top of potato filling. Spread remaining ghee on the outside of each sandwich, top and bottom.
Step 4
Heat a heavy based chargrill pan over a medium-high heat or a sandwich press and cook two sandwiches at a time for 3 minutes each side or until outside is golden and mozzarella has melted. Serve toasties with remaining chutney.
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