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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