This “grown-up grilled cheese,” as chef Preeti Mistry calls it, is inspired by both the street food classic found in Mumbai and versions found at some of their favorite Bay Area restaurants. Mistry’s Bombay Sandwich is made with onions cooked down into jam, plus potatoes, two kinds of cheese (Monterey Jack for meltiness and tangy cheddar to cut the spice and richness of the onion), and Scallion Chutney (you’ll have plenty extra, and we suggest you use it on everything). For the bread Mistry says to use a really good sourdough for structure and nuance in texture and flavor—and a steak press or fish weight, if you have one, to get a really good sear.
Recipe information
Yield
Makes 8
Ingredients
Onion jam
Scallion Chutney
potatoes and assembly
Preparation
Onion Jam
Step 1
Cook oil, mustard seeds, and turmeric in a large skillet over medium-high, stirring occasionally, until seeds begin to pop, about 1 minute. Add onions and season with salt. Cook, stirring occasionally, until onions are beginning to soften, about 4 minutes. Reduce heat to medium-low and cook, stirring occasionally, until onions are softened and jammy and starting to brown around the edges, 15–20 minutes. Set jam aside.
Do ahead: Jam can be made 1 week ahead. Transfer to an airtight container; cover and chill.
Scallion Chutney
Step 2
Purée scallions, chile, garlic, ginger, cilantro, mint, lemon juice, a big pinch of salt, and ⅔ cup water in a blender until smooth. Transfer to a small bowl. (Makes about 2 cups. Store leftovers in an airtight container; cover, chill, and use within 3 days.)
Potatoes and assembly
Step 3
Place potatoes in a large pot and pour in cold water to cover by 1". Add a large handful of salt (water should taste briny) and bring to a boil. Reduce heat; simmer until potatoes are very tender but not falling apart, 30–35 minutes. Drain and let sit until cool enough to handle. Peel potatoes and slice ¼" thick. Let cool completely.
Step 4
Slather one side of bread slices with scallion chutney. Distribute half of Monterey Jack and half of cheddar over 8 slices. Top with some reserved onion jam, followed by 3–4 potato slices. Sprinkle with chaat masala, then top with remaining cheese; close up sandwiches.
Step 5
Heat 1 Tbsp. ghee in a large nonstick skillet. Place 1 or 2 sandwiches (as many as will comfortably fit) in skillet, lay a baking sheet or skillet on top, and cook, pressing, until bottom sides of sandwiches are golden brown, about 4 minutes. Turn sandwiches over and add a bit more ghee to pan if needed. Cover again and cook, pressing, until other side is golden brown and cheese is melted, about 4 minutes. Transfer to a cutting board and cut into quarters. Repeat with remaining ghee and sandwiches.
