Mumbai toastie from Simple: Effortless Food, Big Flavours (page 57) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • angrygreycat on February 03, 2019

    One of my family's favorite sandwiches. We make it often.

  • embk27 on September 07, 2018

    Great quick light meal. I made the chutney in the food processor to make it quicker. I upped the spices too and added a sprinkle of garam masala at the end.

  • clcorbi on March 02, 2018

    Yum! I omitted the tomato slices and might have been too aggressive with the dried spices. Otherwise, followed the recipe as written. We both really liked these; I'd make them again.

  • pandasaurusrex on April 21, 2017

    Leveled-up grilled cheese. The combination of flavors is intriguing and definitely tasty and I enjoyed it, but I wasn't quite as blown away as others were. I used 1/4 tsp of each spice. Think I would've enjoyed it more if it were quicker to make, but slicing the onions, tomato, mint, cilantro and chile, and pounding the chutney in a mortar really ups the activation energy needed for what amounts to a snack/light lunch.

  • SheilaS on April 12, 2017

    I wasn't sure how these spices were going to work with an aged, very sharp cheddar but I really liked it. I only have whole cumin and coriander and didn't want to grind them for just "a pinch" of each so I used a sprinkle of a Penzey's curry powder I had on hand. I agree with L.Nightshade's suggestion that this would make a fun party snack if cut into small squares or triangles.

  • stockholm28 on April 01, 2017

    This is a great way to dress up a grilled cheese.

  • raybun on March 29, 2017

    I also made this for lunch today, and loved it! I upped the spices slightly and made the chutney in the small bowl of my processor. Already planning on making this again very soon!

  • Niemie on March 29, 2017

    I made this on homemade challah, and it was a nice sandwich. The spices didn't come through as much as hoped. Next time I'll increase. The chili chutney also seemed a bit flat, so I may look to replace that as well. Great concept, but it wasn't as flavorful as expected. Diana Henry is totally on point about having this with a beer though!

  • lilham on March 21, 2017

    The best cheese sandwich I ever had!

  • L.Nightshade on January 20, 2017

    What a hypnotic combination of flavors. I made this on naan bread for Mr. NS, and I had mine on a low-carb tortilla. I cooked them on a ridged pan, with a brick on top. Our cheddar was underwhelming, I’d love to try it with a superior sharp cheddar, but it was wonderful anyway. Can’t wait to make these again. I think they’d be fun party food cut into little squares or slices.

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