I’m taking the next few weeks over here to honor the sandwich. You know, back to school and all, and the ones that I’m featuring are of a more elaborate variety. Best served warm, and perfect for rainy days and big appetites. My unintentional focus has been street foods because they tend to be my favorites when traveling. More often than not some of the cheapest eats, they are also often the most unexpectedly delicious, and in my experience, pack the biggest punch that lingers in my memory long after I’ve returned home. I’m starting it off with a Mumbai Toastie Sandwich, a southeast Asian twist on a grilled cheese and man, oh man, it twists it real good.
I’ve yet to make my way to India and when I do I will come back so fat and happy that I honestly can’t wait. And after making this at home, this toastie is for sure going to be on my list.
This recipe comes adapted from Simple, a book that sits on my shelf and I glance at on occasion but have really never made much from until now. Inspiration strikes where and when it does.
I put my own twists on this classic, and I encourage you do the same. Sandwiches are so particular: the bread, the condiments, the fillings, the veggies, the dressings and to each his own for sure. For this one, I used my favorite Canadian rye, crisped with salted butter and adding a bit of heartiness that Wonderbread…lacks. I also took some help from the store with some sweet mango chutney. It served as the perfect contrast to the fresh, crispy veggies and ground spices. And as for the cheese, I picked my favorite cheddar. My point in all of this is to tell you to choose your own adventure.
Served with ketchup chips and crispy ginger beer, I feel like this will be my constant companion in the long, cold, winter days ahead.
Mumbai Toastie
Classic Indian street food, the Mumbai toastie sandwich is a delightful grilled cheese sandwich, with sweet chutney, fresh vegetables and gooey cheese.
Ingredients
- 8 slices rye bread
- 1/4 cup butter
- 1/2 cup sweet mango chutney
- 1 sweet onion, sliced thinly
- 1 large tomato, sliced thinly
- 1/2 cup fresh cilantro, chopped
- 2 cups shredded cheddar cheese
- Spice mix:
- 1 pinch ground cumin
- 1 pinch cinnamon
- 1 pinch ground coriander
- 1 pinch coarse black pepper
- 1 pinch salt
Directions
- Step 1 Preheat a cast iron skillet to medium heat. In a small bowl, assemble the spices and set aside.
- Step 2 Butter one side of each slice of the bread. Start to assemble the sandwiches, butter side of the bread faced down.
- Step 3 To each slice, assemble the sandwich as follows: bread, chutney, cilantro, tomato, onion, cheese and spice mix. Top with the remaining slice of bread, butter side up and place on the heated skillet (or alternative, in a sandwich press).
- Step 4 If using a skillet, using a heavy pan or tea pot to weigh the sandwich down to press it. Cook about 4 minutes, checking occasionally, until the bread is toasted and brown. Flip the sandwich and repeat to toast the other side. Repeat with remaining sandwiches. Serve hot.
