Ingredients
2 cup mint leaves (loosely packed)
2 tbsp. green chilies (from a 4-ounce can, I prefer the spicy ones)
1/2 half lemon juice
1/4 1/4 inch piece ginger root (peeled and roughly chopped)
1 pinch salt
1/2 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. ground coriander
1/2 tsp. black pepper (freshly ground)
1/2 tsp. kosher salt
4 slices sourdough bread
1 clove garlic (cut in half)
1 butter
1/2 half English cucumber (sliced into thin discs)
6 cocktail tomatoes (thinly sliced)
2 oz. sharp cheddar (grated)
1/2 half red onion (thinly sliced)
Directions
- 1
Place the chutney ingredients in a blender and pulse until fully combined.
- 2
Combine all the spices in a small bowl, to make the masala mixture.
- 3
Rub one side of each piece of bread with the cut side of the garlic, lay the bread out on a work surface, garlic side up and spread each piece with a generous layer of chutney.
- 4
Set aside half the bread (the tops of the sandwiches) and, to the bottom pieces add cucumbers in a single layer. Sprinkle with a few pinches of masala spice mix.
- 5
Repeat with a layer of tomatoes, then spice mix, then cheese, then more spice mix, then the onions and a final sprinkling of spice mix.
- 6
Top with the other slices of bread. Butter the tops if you wish, and grill the sandwiches in a panini maker or in a heavy pan such as a cast iron skillet, with a little butter, flipping once, until the cheese is melted and the bread is crisp and golden brown.
- 7
Serve the sandwiches warm and enjoy!