It's official, this is literally the best sandwich in the country! Winner of the The British Sandwich & Food to Go Industry Awards or The Sammies, this is going to knock your socks off! We take a streetfood classic, throw in the rich heritage of Gouda cheese and blend it with the vibrant spices and aromas of Mumbai.. Imagine the creamy goodness of Gouda infused with coriander, fiery chillies, refreshing mint, zesty ginger, and the irresistible smokey kick of Chaat Masala. But that's not all – we're adding a twist with spiced mashed potatoes for that extra satisfying punch!
This isn't just any cheese toastie – it's a Gouda meltastic masterpiece that will transport your taste buds to the bustling streets of India. Get ready for a flavor explosion that will leave you craving more with every bite!
Join me on this colorful journey and discover what happens when Gouda meets Mumbai spice. Trust me, you won't want to miss out on this mouthwatering experience!
Thanks to @nirajchag for the amazing tracks!
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To see the spiced mashed potato in more detail, check out the other recent episode, bangers and mash
• Sausage and Masala Mash (Urban Rajah style) Ingredients for the grilled chili cheese , Urban Rajah Style (serves 4)
300g potatoes, peeled, diced and boiled, (for the mashed potatoes)
1 tsp chaat Masala
½ red pepper, finely chopped
½ red onion, finely chopped
1 tsp cumin seeds
8 slices of sourdough bloomer
Butter
½ tsp Turmeric
½ tbs vegetable oil
6 slices of hard cheese per sandwich (I used the Regatta ‘Gouda’ style cheese from the Marlow Cheese Co)
Hot Mint Chutney
50g mint leaves
50g coriander leaves
½ lemon juiced
2 finger green chillies
1 inch ginger, chopped
Pinch of sugar
How To Make Chilli Cheese Toastie
STEP 1
Using a blender, blitz all the chutney ingredients to a thick paste and add water where needed.
STEP 2
In a large bowl, mash the potatoes . Then using a frying pan, heat the vegetable oil and turmeric for a minute or two until the raw aroma of the turmeric has disappeared, allow to cool then add it to the mashed potatoes and add the chaat masala, cumin seeds, red pepper and red onion. Mix thoroughly.
STEP 3
Pop the sourdough bread on a board and butter each slice. Now spread a layer of hot mint chutney on half of the slices. Then on the remaining four slices, spread the mashed potato mix. Top each slice with an even layer of gouda cheese. Gently press the slices together i.e. hot mint chutney (with cheese) over the potato (with cheese) slice.
STEP 4
Spread more butter on the outsides of the grilled cheese sandwich. Heat a large non-stick frying over a medium heat. Toast the first sandwich with a lid on for 2 minutes until the base goes crispy, lightly tanned, with the cheese beginning to melt. Flip over and toast the other side for a couple of minutes with the lid on.
STEP 5
Repeat the process with the remaining toasties and serve hot, slicing for that cheese pull moment! Devour.
