Mashed potato in a toasted sandwich? Heck yeah. There’s spice in there too, plus curry leaves, fresh, sliced vegetables, a perky green chutney and even melty cheese. Based on Mumbai’s most famous street snack, this is one hefty sambo. In our house we call this ‘dinner’.
PREP TIME
15 minutes
COOK TIME
45 minutes
SERVES
4
Ingredients
2 cups leftover mashed potato
3 tbsp vegetable oil
1 tsp yellow mustard seeds
1/2 tsp cumin seeds
10 fresh curry leaves
1/2 tsp ground turmeric
1/2 tsp chilli powder
sea salt and pepper, to taste
8 slices of white bread
softened butter, for spreading
2 tomatoes, thinly sliced
1/2 a red onion, thinly sliced
8 thin rings of green capsicum, (about 1/2 a large capsicum)
8 slices Swiss cheese
Green chutney:
1 packed cup chopped coriander, including stems
1/2 cup packed mint leaves (or just use extra coriander)
2 cloves of garlic, chopped
1 tsp chaat masala*
2-3 small green chilies, chopped, or to taste
11/2 tbsp lemon juice
1 tsp salt
Steps
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For the green chutney, combine all the ingredients in a small food processor or blender, then process until a coarse paste forms. (You may need to add a little water to help it blend.) Set aside for later.
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Place the mashed potato in a large bowl. Heat the vegetable oil in a pan over medium heat. Add the mustard seeds and, when they start to pop, add the cumin seeds and curry leaves, Cook, stirring for 1-2 minutes, or until fragrant. Add the turmeric and chilli powder. Stir until combined. Remove from heat and pour the contents of the pan over the potato. Season to taste with salt and pepper, then mix until well combined.
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Place the bread slices on a large board and lightly (or heavily!) butter. Flip the slices over. Divide the potato mixture among 4 of the slices, spreading it evenly to cover thickly. Top the mash evenly with the tomato, onion, capsicum and cheese. Thinly spread the remaining bread slices with some of the green chutney, reserving the remainder for serving. Now place the chutney slices of bread, chutney side down, on top of the cheese layers to form your sandwiches.
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Use a sandwich press to grill the sandwiches until golden and the cheese is melted. (Alternatively, toast each side of the sandwich in an oven-proof frying pan and then transfer to a modern oven and wait for the cheese to melt.) Cut each sandwich into halves, on the diagonal, then transfer to serving plates. Serve with extra green chutney for dipping.
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Notes:
– Chaat masala, or chat masala, is an Indian spice mix that adds a burst of tangy, slightly hot flavour to a number of dishes. Find it online or at an Indian grocer.
Yummy
As an American fan, I had to look up the definition of capsicum. We use “red bell pepper”. You might want to use both to avoid confusion. Love your recipes!
Excellent!
Excellent and tasty, just modified a little with sliced Lebanese cucumber and finely sliced tomatoes(in circles) and turned out divine! . Bought great memories of my time back there!
I know it would be a 5 star recipe!
It’s the day after Xmas and loads of leftover mashed potatoes. Our guests (our kids :)) are still sleeping and will be coming down for breakfast in less than hour…..made these and served bacon and ham on the side. Everyone loved it!
I actually made these two different ways…your way and my way…I made some open face on a piece of toast and added a runny egg on top! Both were delicious!