Masala Veggie Grilled Cheese Sandwich

I live in an area with a huge Indian population (they officially renamed a section of it India Square!), so it’s not uncommon for me to catch a whiff of fragrant curries, tandoori meats or garlic naan when I’m walking around my neighborhood. Sometimes it makes me so hungry that I have to pop over to one of my favorite restaurants for chicken biryani or samosas. Other times I’ll head home and grab a few essential Indian spices from my pantry to make something quick and satisfying like this masala veggie grilled cheese sandwich.

Inspired by a classic Indian street food—the Bombay (or Mumbai) sandwich—this double-decker grilled cheese is packed with layers of cooked potato, fresh tomato, cucumber, red onion, shredded cheddar and mint chutney, plus a sprinkle of garam masala. It’s all stacked between buttered sourdough and toasted until the cheese is melty and gooey. It’s an excellent garam masala recipe to finish up a jar since a little sprinkle goes a long way, and the blend of savory cumin and sweet cinnamon gives the sandwich a flavor like no other.

Masala Veggie Grilled Cheese Sandwich Ingredients

• Potatoes: When choosing a type of potato for this recipe, stick to all-purpose varieties like russets or red potatoes, which won’t fall apart as you slice them.
• Fresh veggies: In addition to cooked potatoes, this sandwich includes slices of juicy tomato, crisp cucumber and sharp red onion. For a milder bite, soak the sliced red onion in ice water for about five minutes, then drain the water and pat the onion dry. You could also choose a sweeter type of onion like a white onion or Vidalia.
• Garam masala: This warming spice blend is more earthy than spicy. It’s fairly easy to find at larger grocery stores, but you can also make homemade garam masala by toasting and grinding whole coriander, cumin, black peppercorns and cinnamon.
• Mint chutney: Bright green mint chutney has a bold herby taste with a kick from green chile peppers that ties the sandwich together. If you’re already shopping at an Indian market, feel free to grab a prepared jar (or two—it’s so delicious and versatile), but making homemade mint chutney is super easy. It just entails blending a handful of fresh ingredients with seasonings and water until smooth.
• Butter: While some people feel strongly that mayo is the best choice for grilled cheese, this sandwich really benefits from the taste of butter. Butter’s creamy richness is more neutral than mayo, which lets the flavor of the chutney and garam masala shine through.
• Sliced sourdough bread: Sourdough is great for this sandwich because it’s sturdy enough to hold all the veggies and cheese, and it crisps beautifully. If you’d rather use sliced white bread, choose a rustic loaf that won’t become soggy from the chutney and juicy vegetables.
• Shredded white cheddar: The best shredded cheddar cheeses have the perfect blend of sharpness and creaminess, which makes them super versatile in everything from mac and cheese to this sandwich.

Directions

Step 1: Cook and slice the potatoes

Place the potatoes in a Dutch oven or stockpot and cover with water. Covert the pot and bring the water and potatoes to a boil over medium-high heat. Cook the potatoes until they’re tender, about 20 to 30 minutes. Drain the water and cool the potatoes completely. Cut them into 1/4-inch-thick slices and set them aside.

Editor’s Tip: To check if the potatoes are tender, pierce them with a thin metal skewer or a small, sharp knife. If it slides into the center with ease, they are ready.

Step 2: Assemble the double-decker sandwich

Spread softened butter on one side of eight slices of bread. Place one slice, buttered side down, in a large skillet or electric griddle over medium-low heat. Working quickly, spread a small amount of mint chutney over the bread, then add sliced potato, cucumber and some cheese. Top this with an unbuttered slice of bread. Drizzle the unbuttered slice with a small amount of mint chutney, and then top it with tomato, onion and more cheese. Sprinkle this with garam masala. Top the filling with a third slice of bread, buttered side up.

Editor’s Tip: You can prepare two sandwiches at once, if your pan is large enough.

Step 3: Cook the sandwich

Cook the sandwich until it’s golden brown on the bottom, about two to three minutes. Flip the sandwich and cook it until it’s golden brown on the second side, two to three minutes longer. Repeat with the remaining ingredients. If desired, slice the sandwiches in half. Serve them immediately.

Editor’s Tip: If you need to keep the sandwiches warm before serving, place them on a wire rack set over a baking sheet and transfer them to a low oven, heated to around 200°F.

Masala Veggie Grilled Cheese Sandwich Variations

• Add more veggies: For more color, texture and flavor, layer sliced cooked beets with the potatoes and sliced green bell pepper with the onions; both are commonly added to Bombay sandwiches in India. You can also veer in a more creative direction and add shredded carrot, peas and fresh cilantro leaves—just like in this samosa grilled cheese sandwich.
• Change up the cheese: Amul, a processed cheese made from cheddar, is the traditional cheese for this sandwich. It can be hard to find, but give it a try if you see it. Use other great melting cheeses like white American, mozzarella or Monterey Jack for a milder flavor.
• Kick up the spice: Instead of (or in addition to) the earthy garam masala, you can flavor the sandwich with other Indian spice blends. Chaat masala is a little tangier and sandwich masala is a little spicier, but both are traditional seasonings for this sandwich. Look for chaat or sandwich masala at Indian markets in the spice section.

How to Store Masala Veggie Grilled Cheese Sandwich

Because of the fresh, juicy cucumbers and tomato, masala veggie grilled cheese sandwiches don’t store well and are best enjoyed hot and fresh. No one wants a wet, soggy grilled cheese! There’s very little make-ahead work in this recipe, but if you want to get a jump on prep, you can slice the onions and cook the potatoes in advance. Store them separately (leaving the potatoes whole) in airtight food storage containers in the refrigerator for up to three days.

Masala Veggie Grilled Cheese Sandwich Tips

Can I make this masala veggie grilled cheese sandwich without making it a double-decker sandwich?

You can leave out the middle bread slice and make a slightly smaller sandwich if you prefer. Spread chutney on the non-buttered side of the top and bottom bread slices so you get enough of the herby condiment to stand up to the veggies and cheese. Since there won’t be extra bread to soak up all the moisture from the veggies, pat the tomato and cucumber slices dry before layering them into the sandwich.

Can I make this double-decker grilled cheese sandwich in a panini maker?

If you prefer how compact panini recipes are, you can make this sandwich in a panini maker instead of a skillet or a griddle. Since a panini maker has ridges and isn’t flat, it’s easier to build the sandwich on a cutting board, then transfer it to the press to cook. Carefully press the lid straight down so the sandwich layers don’t slide apart.

Can I make a vegan version of masala veggie grilled cheese sandwiches?

Although cheese is in the title of the recipe, it’s actually very easy to make this sandwich vegan. In India, the classic street cart version often doesn’t have cheese, so you can leave it out or replace the cheddar with vegan cheese and use one of the best vegan butters instead of regular butter. The chutney and sourdough should already be vegan, but it’s worth double-checking the ingredients to ensure no animal products were added.