Bombay Cheese Toast

by Mehak Kansal
Star 5.0
    15m prep time
    35m total time
    Medium level
    14 ingredients

My first attempt at a complete amalgamation of cultures was making this Bombay Cheese Toast. Papa had a Sunday ritual where he would make cheese on toast packed with beef, tomatoes, and rings of red onions, using a medium white Cheddar on top of thick slices of freshly baked white bread. It was delicious. I remember watching him spread the bread with salty butter and slicing strips of Cheddar. We’d all sit patiently by the grill, waiting for the onions and tomatoes to blister, and for the cheese to bubble and go golden. The smell was so comforting; it smelled like home. Another fond memory was going to our cousin’s house in Mumbai and eating the famous sandwich of green chutney and masala potatoes on airy white bread. The bread in India is not as dense as the bread we have here; it is lighter in texture, it crisps up and toasts a lot quicker, and it absorbs chutney like a sponge. I took these snippets of nostalgia from both of my homes and made this Bombay Cheese Toast. I have added masala mashed potatoes, green chutney, and a chilli-cheese mix made with brown butter, green chillies, peppers, onions and sharp English Cheddar (I use extra-mature rather than the medium one preferred by my dad), all melted on top of sourdough. Apologies in advance for all glorious smells that will make your stomach rumble as you cook.

Method

Based on 4 servings, adjust as needed.

Step 1

Begin by making the masala mashed potato. Boil the potato in a large saucepan of salted boiling water for 12–15 minutes until tender, then drain and transfer to a mixing bowl.

Step 2

Mash with a fork, then add the chopped coriander, turmeric, cumin and the olive oil—season with a pinch of salt and pepper and set aside.

Step 3

Line a baking tray with baking parchment or foil and preheat the grill to medium.

Step 4

Lightly toast the sourdough in the toaster until it has a nice crunch. Place the slices on the prepared tray and spread or spoon over most of the melted ghee.

Step 5

Add 1 tablespoon of the Green Goddess Chutney (see tips) or use the tomato and chilli chutney to each slice and spread it all over the toast. Divide the masala mash between the slices, spreading it out into an even layer. Top with the cheeses and sprinkle over the diced onion and chopped chillies. Finish with a little extra ghee to help it brown and bubble.

Step 6

Place under the grill for 4–6 minutes until the cheese has bubbled and melted. Serve with a little extra Green Goddess Chutney (if you have it), a spoonful of Tomato Chutney, or as it is with a glass of masala chai!
  • Ingredients
  • Based on 4 servings
  • 50g Grated Extra Mature Cheddar 1 x Sainsbury's British Extra Mature Grated Cheddar Cheese 250g
  • 50g Grated Mozzarella 1 x Sainsbury's Grated Mozzarella Cheese 250g
  • 1 pinch Ground Turmeric 1 x Sainsbury's Turmeric 48g
  • 2tbsp Melted Ghee 1 x East End Pure Butter Ghee for Cooking 500g
  • 4 tbsp Tomato and Chilli Chutney, Nanima's recipe is the best, see tips 1 x Sainsbury's Tomato & Chilli Chutney, Taste the Difference 220g
  • 1 large Potato, peeled and chopped into large chunks 1 x Sainsbury's Baking Potatoes Loose
  • 0.5tbsp Olive Oil 1 x Sainsbury's Olive Oil 1L
  • Black Pepper to taste 1 x Santa Maria Extra Fine Selection of Spices Tellicherry Black Pepper
  • 0.5 Red Onion, diced 1 x Sainsbury's Red Onions Loose
  • 2 Green Chillies, diced 1 x Sainsbury's Finger Chillies 80g
  • 10g Coriander, chopped 1 x Sainsbury's Fresh Packed Bunch Coriander 30g
  • 1 pinch Ground Cumin 1 x Sainsbury's Ground Cumin 43g
  • Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
  • 4 slices Sourdough Bread 1 x Jason's Sourdough The Great White Bread 450g
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