Masala Grilled Cheese with TomaRashi and Herb-Jalapeno Chutney
Servings: 8 sandwiches
Ingredients
¼ cup olive oil
1 teaspoon mustard seeds
1 teaspoon ground turmeric
2 onions, thinly sliced
Kosher salt
1 bunch scallions, dark green parts only, coarsely chopped
1 jalapeño, seeded & chopped
1 garlic clove, peeled
1 inch-long piece fresh ginger, peeled & chopped
2½ cups cilantro leaves & stems, roughly chopped
1 cup mint leaves
3 tablespoons fresh lemon juice
Kosher salt
2lb Yukon Gold potatoes
Kosher salt
16 ½"-thick slices Rize Up Bakery Masala Loaf
12 oz. Point Reyes Toma, grated (about 4 cups)
12 oz. Point Reyes TomaRashi, grated (about 4 cups)
1 tablespoon chaat masala seasoning
8 tablespoons unsalted butter, room temperature
Instructions
Cook oil, mustard seeds, and turmeric in a large skillet over medium-high, stirring occasionally, until seeds begin to pop, about 1 minute. Add onions and a generous pinch of salt. Cook, stirring occasionally, until onions are beginning to soften, about 4 minutes. Reduce heat to low, cover, and cook, stirring occasionally, until onions are softened, 15–20 minutes. Set aside.
Purée scallions, jalapeño, garlic, ginger, cilantro, mint, lemon juice, a couple pinches of salt, and ⅔ cup water in a blender until smooth. Taste and adjust salt, as needed. Set aside.
Place potatoes in a large pot and cover with cold water by about an inch. Add a large handful of salt and bring to a boil. Reduce heat and simmer until potatoes are very tender but not falling apart, 20-30 minutes depending on the size of potatoes. Drain and let sit until cool enough to handle. Slice potatoes into ¼-inch slices.
In a small bowl, combine butter and chaat masala seasoning, stirring well to combine. Butter the outside of each slice of bread generously, then place on a work surface with the buttered side down. Evenly distribute Toma on 8 slices of bread. Top with equal amounts of onion and potatoes. Finish with TomaRashi before topping with remaining bread slices, buttered-side-up.
Heat a large nonstick skillet over medium heat. Working in batches, cook sandwiches, flipping frequently, until bread is golden brown and cheese is melted. (Cooked sandwiches can be held in 325° oven as you cook subsequent batches.)
Cut sandwiches in half or quarters and serve with a side of Herb-Jalapeno chutney for dipping. *Note: Onions and chutney can be made a few days ahead. Potatoes and chaat masala butter can be made the day before.*
