Masala Grilled Cheese with TomaRashi and Herb-Jalapeno Chutney

Masala Grilled Cheese with TomaRashi and Herb-Jalapeno Chutney

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Masala Grilled Cheese with TomaRashi and Herb-Jalapeno Chutney

Makes 8 Sandwiches

 

This Grilled Cheese is inspired by Preeti Mistry’s Bombay Sandwich but brings our cheeses to the party.  Toma and TomaRashi are buttery perfection next to deep Indian flavors, sweet onions and bright, spicy chutney.  The recipe is to adjust - scale it up or down and make the components ahead, as needed.  If you don’t have access to Rize Up Bakery (we’re sorry), sliced sourdough is a good alternative. 

 

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

2# 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

 

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.

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