Description
A delicious grilled sourdough veggie sandwich with cilantro chutney, featuring fresh vegetables, melted cheese, and a flavorful chutney for a satisfying meal.
Ingredients
Scale
- 12 slices sourdough bread
- 1 tablespoon butter (per sandwich), more if needed
- 4 teaspoons cilantro chutney (per sandwich)
- 2 russet potatoes, boiled and thinly sliced
- 2 plum tomatoes, thinly sliced
- 1 cucumber, thinly sliced
- 1 medium red onion, thinly sliced
- 2 cups Mexican white cheese, 1/3 cup per sandwich
- Chat masala, to taste
Instructions
- Begin by boiling the russet potatoes until tender.
- While the potatoes cook, prepare the cilantro chutney.
- Once the potatoes are ready, peel and thinly slice them along with the cucumber, onions, and tomatoes.
- Lay out 2 slices of sourdough bread.
- Spread a generous layer of butter on each slice.
- Add a spoonful of cilantro chutney to one slice of bread.
- Layer the potatoes on top of the chutney and sprinkle with chat masala.
- Add the sliced tomatoes, followed by a generous portion of cheese and more chat masala.
- Layer the sliced cucumbers, then top with the sliced onions.
- Add additional chat masala to taste.
- Close the sandwich with the second slice of bread.
- Preheat a cast-iron skillet on low heat for about 5 minutes.
- Once the skillet is hot, place the sandwich in the pan.
- Spread butter on the top slice or lightly spray with avocado oil.
- Grill for 5 minutes on one side, then flip the sandwich.
- Spread more butter or oil on the new top side and cook for another 5 minutes.
- Flip the sandwich once more and cook for an additional 3 minutes to ensure it’s crispy and golden.
- Remove from the skillet and slice in half before serving.
Notes
- Use fresh, firm vegetables for a crisp texture.
- Grill over low heat to prevent burning and ensure cheese melts fully.
- Optional additions include avocado slices, roasted bell peppers, or pickled jalapeños.
- For a vegan version, use plant-based butter and vegan cheese.
- Assemble ingredients in advance but grill just before serving.
- Other bread types like whole wheat, multigrain, or rye can be used.
- Leftovers can be stored in the fridge for up to 2 days and reheated in a skillet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 450 kcal
- Fat: 18g
- Carbohydrates: 55g
- Protein: 14g