Grilled Cheese and Potato Sandwich

Sandwich for kids and adults…

I love making sandwich; it’s easy to make, it can be served for breakfast, lunch, dinner or even as a snack. During Ramadan, for breaking the fast or iftar, I prefer non-fried snacks. There a lot of fried snack options, but making non-fried snacks are quite a challenge, at least for me. I am constantly being reminded of samosas, cutlets, unnakaya, vadas etc etc…

So last night, I decided to free myself from the fried snack thoughts and made these gorgeous grilled potato sandwich. For making the filling, I used potato and mixed veggies. Making sandwiches are quite versatile, you could make the filling with veggies, meat, lentils etc.  If you want to keep it simple, just place your favorite salad and sandwich it between the bread. This is definitely a kid friendly sandwich too.

If you want to make patties out of the filling, just make into round or oval shape and grill it or pan fry it. Place the patties in between the bread or buns and serve.

Grilled Cheese and Potato Sandwich

Ingredients

For making filling

  • Olive oil- 2 tbsp
  • Potatoes, cubed- 5
  • Mixed veggies, chopped small- 1 1/2 cups (carrot, corn, beans and peas)
  • Onion, chopped- 1, large
  • Ginger-Garlic paste- 1 tbsp
  • Ginger, chopped- 1 inch slice
  • Green chili, chopped- 2
  • Curry leaves- 1 sprig (optional)
  • Turmeric powder- 1/4 tsp
  • Ground pepper- 1/4 to 1/2 tsp or according to your needs
  • Salt- to taste
  • Cilantro, chopped- 2 handful

Other ingredients

  • Whole wheat bread slices
  • Cheddar cheese- as required

Instruction

  • Place a large pan or wok over medium heat, add olive oil.
  • Add chopped onions and little salt, saute till translucent.
  • Add ginger-garlic paste and chopped ginger, saute for a minute.
  • Add chopped chilies and curry leaves, saute for a couple of  minutes.
  • Add cubed potatoes and pour some water to it, cook covered till potatoes are cooked.
  • Add the mixed veggies and cook for a few minutes.
  • Add turmeric powder, ground pepper and salt to it, combine well.
  • Using a wooden spatula, slightly mash the potatoes.
  • Taste and add more salt if needed.
  • Sprinkle cilantro over it, combine well and cook for a minute.
  • Remove from the heat and allow it to cool down.
  • Spread the potato filling over the bread.
  • Sprinkle cheddar cheese over it and close with another bread.
  • If you want you could spread little butter on the bread.
  • Have the grill ready, grease the grill with non-stick cooking oil.
  • Grill should be in low heat.
  • Place the bread on the grill and let light golden brown grill marks form on the bottom side.
  • Flip it over and let grill marks form on the other side too.
  • Remove from the grill.
  • If you want you could cut the sandwich into halves and serve.
  • Leftovers can be wrapped in a plastic wrap and can be served for next day breakfast or lunch. Microwave it and enjoy.

Tips:

  • If you don’t have grill, brown the bread on stove top.
  • If you are serving for kids, discard the green chilies from the cooked filling so that they won’t bite on it.
  • The filling can be made into patties and grilled or pan fried.

 

 

Grilled Cheese and Potato Sandwich
 
Ingredients
For making filling
  • Olive oil- 2 tbsp
  • Potatoes, cubed- 5
  • Mixed veggies, chopped small- 1½ cups (carrot, corn, beans and peas)
  • Onion, chopped- 1, large
  • Ginger-Garlic paste- 1 tbsp
  • Ginger, chopped- 1 inch slice
  • Green chili, chopped- 2
  • Curry leaves- 1 sprig (optional)
  • Turmeric powder- ¼ tsp
  • Ground pepper- ¼ to ½ tsp or according to your needs
  • Salt- to taste
  • Cilantro, chopped- 2 handful
Other ingredients
  • Whole wheat bread slices
  • Cheddar cheese- as required
Instructions
  1. Place a large pan or wok over medium heat, add olive oil.
  2. Add chopped onions and little salt, saute till translucent.
  3. Add ginger-garlic paste and chopped ginger, saute for a minute.
  4. Add chopped chilies and curry leaves, saute for a couple of minutes.
  5. Add cubed potatoes and pour some water to it, cook covered till potatoes are cooked.
  6. Add the mixed veggies and cook for a few minutes.
  7. Add turmeric powder, ground pepper and salt to it, combine well.
  8. Using a wooden spatula, slightly mash the potatoes.
  9. Taste and add more salt if needed.
  10. Sprinkle cilantro over it, combine well and cook for a minute.
  11. Remove from the heat and allow it to cool down.
  12. Spread the potato filling over the bread.
  13. Sprinkle cheddar cheese over it and close with another bread.
  14. If you want you could spread little butter on the bread.
  15. Have the grill ready, grease the grill with non-stick cooking oil.
  16. Grill should be in low heat.
  17. Place the bread on the grill and let light golden brown grill marks form on the bottom side.
  18. Flip it over and let grill marks form on the other side too.
  19. Remove from the grill.
  20. If you want you could cut the sandwich into halves and serve.
  21. Leftovers can be wrapped in a plastic wrap and can be served for next day breakfast or lunch. Microwave it and enjoy.
Notes
•If you don't have grill, brown the bread on stove top.
•If you are serving for kids, discard the green chilies from the cooked filling so that they won't bite on it.
•The filling can be made into patties and grilled or pan fried.

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